Fettucine Nero Con Aragosta Recipe
Savor the rich flavors of our Fettucine Nero con Aragosta, featuring house-made squid ink pasta tossed with succulent lobster chunks, garlic, and a hint of chili, all finished in a luxurious white wine sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Fettuccine
In a large pot, bring salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and black squid ink, mixing until well combined.
Combine Ingredients
Add the cooked fettuccine and lobster meat to the skillet. Toss gently to coat the pasta and lobster in the sauce. Cook for an additional 2-3 minutes until heated through.
Finish the Dish
Remove from heat and stir in grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
Serve
Plate the Fettucine Nero con Aragosta and garnish with additional Parmesan cheese and parsley if desired. Enjoy!