Linguine all'Astice

Name: Linguine all'Astice
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g linguine; 1 lobster; 300 g cherry tomatoes; 2 garlic cloves; 80 ml white wine; 1 handful parsley; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Linguine all'Astice is a dish reserved for celebration, often appearing on tables during special occasions in coastal Italian towns. Known for its luxurious ingredients, it transforms ordinary gatherings into moments of indulgence. The dish is a nod to the bounty of the sea, with lobster as its star ingredient, elevating the humble linguine into a festive centerpiece.

This dish should taste like the sea itself, with the sweet, tender lobster enveloped in a light tomato and garlic sauce. The cherry tomatoes offer a burst of acidity, balanced by the white wine's subtle depth. Each forkful is a dance of oceanic flavors, punctuated by the fresh brightness of parsley and the richness of quality olive oil.

Ingredients

400 glinguine
1lobster
300 gcherry tomatoes
2garlic cloves
80 mlwhite wine
1 handfulparsley
3 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water; it should taste like the sea. This will season the linguine as it cooks, enhancing the overall flavor of the dish.
While the water is heating, prepare the sauce. In a wide pan, heat 3 tablespoons of olive oil over medium heat. Add 2 finely chopped garlic cloves and sauté until they are fragrant and just starting to turn golden, being careful not to burn them.
Add the lobster to the pan. If using a whole lobster, it should be pre-cooked and cut into pieces. Sauté the lobster pieces in the garlic-infused oil for about 2 minutes, allowing them to warm through and absorb the flavors.
Halve 300 g of cherry tomatoes and add them to the pan with the lobster. Cook until the tomatoes start to break down and release their juices, about 5 minutes. Pour in 80 ml of white wine and let it simmer until the alcohol evaporates and the sauce slightly thickens, about 3 minutes. Taste and add fine sea salt as needed.
Once the water is boiling, add 400 g of linguine to the pot. Cook the pasta until it is just shy of al dente, stirring occasionally to prevent sticking. Reserve a cup of the starchy pasta water before draining the linguine.
Transfer the drained linguine to the pan with the lobster sauce. Toss everything together over low heat, adding reserved pasta water a little at a time to help the sauce coat the pasta and achieve a silky texture.
Chop a handful of parsley and sprinkle it over the pasta. Toss once more to distribute the parsley evenly. Serve the Linguine all'Astice hot, ensuring each plate has a generous portion of lobster and sauce.