| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 2 | Spiny lobsters, 1 1/2 pounds each, steamed 10 minutes and cooled | |
| 4 | tb | Extra virgin olive oil |
| 1 | md | Red onion, in 1/8" julienne |
| 2 | Ribs celery, in 1/4" pieces | |
| 1 | md | Potato, in 1/8" dice |
| 2 | Cloves garlic, thinly sliced | |
| 1/2 | lb | Overripe tomatoes, in 1/2" dice |
| 1 | c | Dry white wine |
| 1 | pn | Saffron |
| 1 | lb | DeCecco fettucine |
| 1/2 | c | Finely sliced chives |
INSTRUCTIONS
Remove lobster from shells and cut into 1/4-inch pieces. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat olive oil until smoking. Add onion, celery, potato and garlic and saute until golden brown. Add tomatoes, wine and saffron and bring to a boil. Lower heat and simmer 1 minute. Cook pasta according to package instructions and drain. Add lobster to tomato sauce in pan and toss through. Add hot pasta to pan and add chives. Toss to coat and serve immediately. Yield: 4 servings Recipe by: Molto Mario MB1D23 Posted to MC-Recipe Digest V1 #620 by Sue <suechef@sover.net> on May 26, 1997
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