Linguine all’Aragosta Recipe

Linguine all’Aragosta Recipe

Recipe by 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.