| NEW YEAR RECIPE Tagliarini all' aragosta Tagliarini with lobster sauce 2 lobster, 1/4 pounds each salt 1 1/2 tablespoons extra-virgin olive oil 2 large cloves garlic, peeled and slightly crushed but left whole 1/2 to 1 teaspoon peperoncino ( dried red pepper ), seeded and finely cooped 1/2 cup dry white wine 3/4 cup heavycream 3 very ripe tomatoes, peeled, seeled, and chopped ( about 1 1/4 pounds ) or 1 can ( 16 ounces ) Italian plum tomatoes, drained and chopped 1 1/2 pounds fresh green or egg tagliarini or dried linguine Bring a large pot of water to a boil. Add the lobsters and cook 10 minutes over high heat. Remove the lobster and lett cool. Reserve the water for cooking the pasta and salt it well. Remowe the lobster meat from the tails and claws and chop into fine pieces. In a large flameproof casserole heat the oil ower moderate heat. Add the garlic and the red pepper ; cook until the garlic cloves are golden all over , about 5 minutes , then discard the garlic. Add the white wine and cook over medium high heat until it has almost evaporated. Reduce the heat to low and stir in the cream. Cook the mixture over low heat until just hot, about 5 minutes. Add the tomatoes and cook 5 minutes longer. Off the heat, add the lobster meat to heat through. Bring the reserved lobster water to a boil, add the pasta,and cook until tander but firm,about 2, minutes for fresh, 8 minutes for dried . Cultural Background Davide Tamburi |
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Last modified 20th April, 1998