Linguini All’aragosta Recipe
Linguini with line Maine lobster in a light tomato sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Linguini
Bring a large pot of salted water to a boil. Add the linguini and cook 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 for about 1 minute until fragrant. Add halved cherry tomatoes and cook for about 5-7 minutes until they begin to soften.
Add Wine and Lobster
Pour in the white wine, stirring to combine. Allow it to simmer for 3-5 minutes. Add the cooked lobster meat, fresh basil, salt, and black pepper. Stir gently to combine and heat through.
Combine with Pasta
Add the drained linguini to the skillet with the lobster sauce. Toss gently to coat the pasta evenly with the sauce. If the mixture seems dry, add a splash of pasta water.
Serve
Serve the linguini in bowls, topped with grated Parmesan cheese and additional fresh basil if desired.
