Lobster Linguini
Serves 2
INGREDIENTS:
250g linguini
100g unsalted butter
2 shallots, finely diced
1 tsp dried chilli flakes
2 cloves garlic, crushed
50ml white wine
200g tinned cherry tomatoes
2 lobster tails, cooked and chopped
1 tbsp flat leaf parsley
sea salt and freshly ground black pepper
METHOD:
Place a large saucepan of salted water over a high heat and stir in the linguini. Keep stirring for the first two minutes, this will stop the pasta from sticking together. Once the pasta is cooked, drain and set side, keep back a few tablespoons of the pasta cooking water, which you can use to stop the pasta from clumping together.
While the pasta is cooking, place a frying pan over a medium heat and melt the butter. Then stir in the chopped shallots, chilli flakes and garlic and let them cook for about one minute.
Next add the white wine and leave to cook for another two minutes or until the alcohol has evaporated. Next stir in the tinned cherry tomatoes, season with sea salt and freshly ground black pepper and cook for one minute. Then add the chopped lobster tail and the flat leaf parsley to warm through.
Lastly place the saucepan with the pasta over a low heat and stir in the lobster sauce, and continue to stir until all the sauce has coated the pasta.
