Spaghetti with Lobster
Ingredients:
- 500 g spaghetti
- 400 g lobster cut into pieces
- 200 ml tomato passata
- 1 small bunch of parsley
- 1 garlic clove
- 1 teaspoon capers
- 3 tablespoons extra virgin olive oil
- 1 glass of white wine preferably Vermentino or Sauvignon Blanc
- Salt
Method:
Cut the lobster into pieces.
In a pan, gently fry the garlic clove in the olive oil. Add the lobster pieces and fry them briefly with the garlic, just enough to let them take on flavour.
Add a glass of white wine and let the alcohol evaporate. A Vermentino di Sardegna works very well, but a Sauvignon Blanc from New Zealand or Australia would also be a good choice.
Once the wine has reduced slightly, add the tomato passata, capers, and chopped parsley. Let the sauce cook for about 10 minutes, until the lobster is cooked through and the flavours have combined.
Meanwhile, cook the spaghetti in plenty of salted boiling water. Drain while still al dente and add them to the lobster sauce, mixing well before serving.