Fettuccine con Aragosta alla Pantelleria

By LeeBoruchow

Fettuccine with Lobster from Pantelleria: This is served with a pesto that is fairly different than the genovese variety you are most familar with, but it is a pesto none the less.

Ingredients

• 2 (1 1/2 pound) lobsters, steamed and cooled
• 1/2 cup mint leaves
• 1/2 cup basil leaves
• 1 cup parsley leaves, plus chopped parsley leaves, for garnish
• 2 cloves garlic
• 4 tablespoons salt packed capers, rinsed and drained
• 4 tomatoes, roughly chopped
• 1 tablespoon freshly ground black pepper
• 1 tablespoon crushed chili pepper
• 1/2 cup extra-virgin olive oil
• 1 pound fettuccine

Details

Servings 4

Preparation

Step 1

Bring 6 quarts water to boil and add 2 tablespoons salt.
Crack lobster shells and remove meat. Cut tail into 1/2-inch slices and claws into 3 pieces. Set aside tomalley.

In a blender, mix mint, basil, parsley, garlic, capers, tomatoes, black and chili pepper and extra-virgin olive oil to form smooth paste. If needed, add a little more olive oil. Pour pesto into large serving bowl.

Cook fettuccine according to package instructions until al dente. Add lobster into the pasta cooking water for 1 minute. Drain well. Pour hot pasta and lobster into the bowl and toss like a salad until well mixed and serve immediately. Sprinkle with chopped parsley leaves.