Barilla
Chickpea Spaghetti with Lobster, Cherry Tomatoes & White Wine
Make a pasta dish using ingredients that remind you of your birth month. This recipe features chickpea spaghetti, lobster, tomatoes, butter and white wine.
Ratings
- Prep
- Cook
- Skill
- Casual
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Ingredients 4 Servings
Ingredients:
- 1 box Barilla® Chickpea Spaghetti pasta
- 1 bay leaf
- 2 lobsters
- ¼ cup extra virgin olive oil, divided
- 1 clove garlic, chopped
- 1 medium white onion, sliced thin
- 1 tablespoon flour
- 1 cup White wine
- 1 pint cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter
- Salt and white pepper to taste
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Instructions
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Bring a large pot of water to a boil. Season with salt, pepper, and bay leaf.
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Add lobsters to pot and cook 5 minutes. Remove from pot and allow lobsters to cool. Reserve cooking water for sauce. Remove meat from tail and claws. Chop in 2-inch pieces and set aside.
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Heat half of the olive oil in a skillet. Add garlic and lobster shells. Sauté until garlic is golden.
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Add flour and cook for one minute. Add wine to skillet and cook until reduced by half. Season with salt and pepper.
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Add enough lobster cooking water to cover shells. Simmer until reduced by half.
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Heat remaining olive oil in another skillet. Add onions and sauté over medium heat until soft. Add tomatoes and the wine sauce.
- Cook pasta half of the recommended package cooking time. Drain and add pasta and lobster meat to sauce.
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Simmer 6 more minutes until pasta is al dente. If needed add more lobster cooking water.
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Season with parsley and butter and serve.
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