| 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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