Linguine with lobster sauce
Procedure
Ingredients · Servings 3
- 1 kg frozen lobster
- 240 g Linguine garofalo
- 700 ml tomato puree
- Q b chili pepper
- 0.5 glass of white wine (13% vol)
- 3 tablespoons extra virgin olive oil
- Sale
- 2 cloves of garlic
Method · 40 min
- First of all, you need to remember that the Sagittarius Zodiac lobster must be thawed beforehand and then we need to cut it into pieces to have it...
- First of all, you need to remember that the Sagittarius Zodiac lobster must be thawed beforehand and then we need to cut it into pieces to have it...
- First of all, you need to remember that the Sagittarius Zodiac lobster must be thawed beforehand and then we need to cut it into pieces to have it...
- First of all, you need to remember that the Sagittarius Zodiac lobster must be thawed beforehand and then we need to cut it into pieces to have it...
First of all, you need to remember that the Sagittarius Zodiac lobster must be thawed in advance and then we need to cut it into pieces to have it ready to add to the sauce, first lengthwise and then cutting it with scissors.
Chop the garlic cloves, place them in a pan with 2 tablespoons of oil and let them fry over low heat.
As soon as the garlic has browned, add the lobster pieces and deglaze with the white wine, then add the tomato puree and cook for 15 minutes.
While the sauce is cooking, cook the linguine in plenty of salted water, drain when al dente, and toss the pasta with the sauce until everything is combined.
