LINGUINE ALL'ASTICE Recipe

Prepare the Lobster

Bring a large pot of salted water to a boil. Add the lobster and cook for about 8-10 minutes until bright red. Remove and let cool. Once cool, crack the shells and remove the meat, chop into bite-sized pieces.

Cook the Pasta

In the same pot of boiling water, add linguine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Sauté the Base

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add the Lobster

Add the lobster meat to the skillet, along with the fresh herbs and white wine (or tomato sauce for Fradiavola). Cook for 3-5 minutes until heated through. If using white wine, let it simmer until reduced slightly.

Combine Pasta and Sauce

Add the drained linguine to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Season and Serve

Season with salt, black pepper, and red chili flakes to taste. Serve immediately, garnished with extra fresh herbs if desired.