Ingredients
For 4 persons-
Linguine
320 gr -
Lobsters
2 - 500 gr -
Garlic
1 clove -
Cherry tomatoes
250 gr -
White wine
1\2 cup -
Parsley
1 sprig of chopped -
Extra virgin olive oil
q.s. -
Salt and pepper
q.s.
Preparation
Cut down the lobsters with strong scissors and squash the claws with a tenderiser.
Brown the garlic with a drizzle of oil in a pan and add the shellfish and their claws.
Simmer with white wine until reduced.
Add the chopped tomatoes, season with salt and chilli pepper and let cook for about 10 minutes.
Boil the linguine in plenty of salted water, drain while 'al dente' and mix with the tomato and lobster sauce.
Add the chopped parsley and flambé for a minute.