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Black linguine with lobster, peppers and red onions (Linguine All'Aragosta)

squid ink pasta

For a dramatic and different dinner, may we suggest this traditional italian pasta recipe with lobster, served over squid ink linguine... the red lobster meat and red peppers really stand out of the black pasta, creating something your guests haven't seen before... It is an expensive spaghetti sauce recipe to make, I have to admit, but it isn't complicated and I guarantee it will create quite an impression, as not everybody has seen or tasted this black pasta!

The pasta packages (which are what I used for this recipe) you see on the right actually has them labelled as Stuzzicarelli, but they seem pretty close to linguine.





Ingredients (for four guests):

Linguine all'aragosta

* 1 lb. dry black linguine (Squid Ink Linguine)
* 2 lobsters, already cooked
* 1 red pepper
* 1 green pepper
* 1 red onion
* 1 clove garlic
* 1/2 cup white wine
* 1/2 can crushed tomatoes, drained
* 1 Tablespoon butter
* olive oil
* Salt and pepper

Preparation:

1) Wash the peppers. Cut into 2 and put them under the grill 5 min. Remove skin and cut into thin strips.

2) Separate the lobster's parts, and pick out the lobster meat from its shell; try to keep the lobster meat in big chunks where you can still recognize the part.

3) In a skillet, fry the minced garlic in oil, add the peppers and onions and cook 5 min. Lower the heat setting, mix in tomatoes and butter. Pour the wine over and cook everything until the sauce has reduced and reached the desired consistency. Add the lobster meat and mix gently, only to heat it up.

4) Boil the pasta, until al dente as per package instructions. Strain, rinse and drain thoroughly the linguine. Put the drained pasta back in the pot they were cooked in and pour the lobster sauce over, gently mixing to coat the black linguine.

Continue cooking over high heat a few minutes, and when everything is hot then serve your black linguine with lobster to your guests.




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