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Piri Piri Lobster With Saffron Linguine
8
1
1
Cup Water
/2 Teaspoon Saffron threads
/2 Teaspoon Ground turmeric
Salt
1
1
1
1
1
1
1
1
1
Tablespoon Plus 1 teaspoon olive oil
/2 Pond fresh linguine
/2 Cup Piri Piri sauce
/2 Cup Chopped onions
Teaspoon Chopped garlic
/2 Cup Pitted Kalamata black olives; halved
/2 Pint Red teardrop tomatoes; stemmed and halved
/2 Pint Yellow teardrop tomatoes; stemmed and halved
Pound Cooked lobster meat; (from 3 live 1 pound lobsters) cut into 1/4−inch pieces
Salt
Freshly ground black pepper
4
1
Ounce Parmigiano−Reggiano cheese; grated
Tablespoon Finely chopped fresh parsley leaves
In a saucepan, over medium heat, add the water, saffron and turmeric. Season
with salt. Add a tablespoon of the oil. Bring the liquid to a boil and boil
for 5 minutes. Add the pasta and cook until tender, about 4 to 6 minutes.
Drain and cool under cold water and drain again. Toss the pasta with the
remaining teaspoon of olive oil and set aside.
In a large saute pan, over medium heat, add 1 tablespoon of the Piri Piri.
When the oil is hot, add the onions and garlic. Saute for 1 minute. Add the
olives, tomato and lobster meat. Season with salt and pepper. Add pasta and
toss. Continue to saute for 1 minute. Remove from the heat. To serve, mound
the pasta in the center of each plate. Garnish with grated cheese and
parsley.
Yield: 4 servings
Piri Piri Lobster With Saffron Linguine
473
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