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Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia


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Linguine with Lobster Sauce

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Created by rossella rago,

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Linguine with Lobster Sauce... the perfect dish for all holidays and special occasions.


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  • 3 tablespoons Botticelli extra-virgin olive oil
  • 3 cloves garlic, sliced
  • 1 1/2 pounds lobster, cut in halh
  • 1/4 cup dry white wine
  • 14 ounces Botticelli crushed tomatoes
  • 1 tablespoon chopped fresh parsley
  • pinch of salt
  • red pepper, as desired
  • 1/2 pound Botticelli linguine pasta


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  1. Split the lobster in half and set aside. Save the juice that comes out of the lobster.
  2. In a large saute pan add the Botticelli extra virgin olive oil and the garlic.
  3. As soon as the garlic begins to sizzle add the the half lobster cut-side down. Let the lobster saute for 4 minutes.
  4. Add the wine and let the alcohol evaporate at high flame (about 2 minutes)
  5. Add the Botticelli crushed tomatoes, the parsley, salt and as much red pepper flakes as you like.
  6. Set the flame at medium and cover the pan. Cook for 15 minutes. Turn the lobster a few times during the cooking process.
  7. Remove the cover for the last 5 minutes. If the sauce dries up a bit, add some pasta water.
  8. Cook the Botticelli linguine in salted water to Al Dente.
  9. Remove the lobster from the sauce pan and place in a warm oven.
  10. Add the linguine to the sauce and toss for 1-2 minutes. Ideally you want all the sauce to coat the linguine and very little sauce left at the bottom of the pan.
  11. Serve immediately with the lobster. your social media marketing partner
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