Linguine all’Aragosta Recipe


Linguine all’Aragosta Recipe


Linguine all’Aragosta Recipe
(Lobster Pasta)
4.5 out of 5
stars based on 9 ratings.

Linguine all'Aragosta Recipe from Paggi Pazzo

Linguine all’Aragosta Recipe
Published: September 27, 2011

Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Calories per serving: 634
Fat per serving: 16.8g

Ingredients

  • 8 ounces crushed tomatoes (San Marzano)
  • 1/2 pound linguine (Barilla)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cloves garlic
  • 1 shallot
  • 1 (1.25-1.5 lbs.) lobster
  • 1/2 cup fresh parsley

Cooking Directions

  1. Buy lobster already steamed or boil pot of water and add lobster for 12-15 minutes.
  2. Once lobster is cooked, remove lobster meat from shells and pull apart into smaller pieces and place in a bowl.
  3. Chop finely garlic, shallots, and fresh parsley.
  4. In a large pan, add olive oil, shallot, garlic, and parsley and cook at medium-to-high temperature for 5-7 minutes.
  5. Add crushed tomatoes and lobster meat to pan, lower heat to slow cook and cover with lid for 25-30 minutes.
  6. Add pot to stove for the pasta, when water is boiling add linguine and let cook for 7-8 minutes or until al dente.
  7. Drain pasta and add linguine to pan.
  8. Mix and stir for 2 minutes and then serve.

Let it Rip!

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