Lasagna sarde with lobster, tomatoes and saffron
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Spiny lobsters, 1 1/2 pounds | |
| Each, steamed 10 minutes and | ||
| Cooled | ||
| 4 | tablespoons | Extra virgin olive oil |
| 1 | medium | Red onion, cut into 1/8-inch |
| Julienne | ||
| 2 | Ribs celery, cut into inch pieces | |
| 1 | medium | Potato, cut into 1/8-inch |
| Dice | ||
| 2 | Cloves garlic, thinly | |
| Sliced | ||
| ½ | pounds | Overripe tomatoes, cut into inch dice |
| 1 | cup | Dry white wine |
| 1 | pinch | Saffron |
| 1 | pounds | DeCecco fettucine |
| ½ | cup | Finely sliced chives |
Directions
Remove lobster from shells and cut into ¼-inch pieces.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, heat olive oil until smoking. Add onion, celery, potato and garlic and saute until golden brown. Add tomatoes, wine and saffron and bring to a boil. Lower heat and simmer 1 minute.
Cook pasta
according to package instructions and drain. Add lobster to tomato sauce in pan and toss through. Add hot pasta to pan and add chives.
Toss to coat and serve immediately.
Yield: 4 servings
MOLTO MARIO SHOW #MB1D23