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Ingredients for 4 people
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- 14 ounces bavette pasta
- 2 lobsters (14 ounces each)
- 3 ½ tablespoons extra virgin olive oil
- ½ cup white wine
- 14 ounces cherry tomatoes
- ½ small onion
- Salt and pepper to taste
Le Ricette
Bavette with Lobster
di Academia Barilla
PREPARATION TIME
35 min
35 min
DIFFICULTY
Easy
Easy
TYPE
First course
First course
ITALIAN REGION
Campania
Campania
Ingredients for 4 people
14 ounces bavette pasta
2 lobsters (14 ounces each)
3 ½ tablespoons extra virgin olive oil
½ cup white wine
14 ounces cherry tomatoes
½ small onion
Salt and pepper to taste
Ingredients
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Bavette | Linguine | 14 ounces |
Preparation 20 minutes preparation + 15 minutes cooking
Heat half the oil in a pan over medium heat and sauté finely chopped onion until golden.
Raise the heat and add lobsters (cut in half lengthwise).
Sauté for a couple of minutes, splash with wine and allow to evaporate.
Lower the heat and season with salt and pepper.
Cut tomatoes in half and add. Finish cooking for 2 -3 additional minutes.
Remove flesh from the lobster shells, cut into large pieces and return to the sauce. Discard shells.
In the meantime, boil pasta in plenty of salted water for a couple of minutes less than package directions.
Drain and toss with the prepared sauce.
Sprinkle with the remaining oil and serve immediately.
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