| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Emlive09 | 1 | servings | |
INGREDIENTS
| 8 | c | Water |
| 1/2 | ts | Saffron threads |
| 1/2 | ts | Ground turmeric |
| Salt | ||
| 1 | tb | Plus 1 teaspoon olive oil |
| 1/2 | Pond fresh linguine | |
| 1/2 | c | Piri Piri sauce |
| 1/2 | c | Chopped onions |
| 1 | ts | Chopped garlic |
| 1/2 | c | Pitted Kalamata black olives; halved |
| 1/2 | pt | Red teardrop tomatoes; stemmed and halved |
| 1/2 | pt | Yellow teardrop tomatoes; stemmed and halved |
| 1 | lb | Cooked lobster meat; (from 3 live 1 pound |
| ; lobsters)cut into | ||
| ; 1/4-inch pieces | ||
| Salt | ||
| Freshly ground black pepper | ||
| 4 | oz | Parmigiano-Reggiano cheese; grated |
| 1 | tb | Finely chopped fresh parsley leaves |
INSTRUCTIONS
In a saucepan, over medium heat, add the water, saffron and turmeric. Season with salt. Add a tablespoon of the oil. Bring the liquid to a boil and boil for 5 minutes. Add the pasta and cook until tender, about 4 to 6 minutes. Drain and cool under cold water and drain again. Toss the pasta with the remaining teaspoon of olive oil and set aside. In a large saute pan, over medium heat, add 1 tablespoon of the Piri Piri. When the oil is hot, add the onions and garlic. Saute for 1 minute. Add the olives, tomato and lobster meat. Season with salt and pepper. Add pasta and toss. Continue to saute for 1 minute. Remove from the heat. To serve, mound the pasta in the center of each plate. Garnish with grated cheese and parsley. Yield: 4 servings Recipe courtesy Emeril Lagasse 1999 Converted by MC_Buster. Per serving: 484 Calories (kcal); 3g Total Fat; (5% calories from fat); 94g Protein; 15g Carbohydrate; 327mg Cholesterol; 1786mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC21 Converted by MM_Buster v2.0n.
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