Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Linguine with Lobster: A Sophisticated Taste of Sicilian Coastal Charm
Dive into the luxurious flavours of Sicilian cuisine with this elegant linguine all’aglio e astice, where the bounties of the Mediterranean come together beautifully.
🛒 Ingredients
- ✓ 320g linguine
- ✓ 1 fresh lobster (about 700g)
- ✓ 2 garlic cloves
- ✓ 1 onion
- ✓ 1 celery stick
- ✓ 1 carrot
- ✓ 400g cherry tomatoes
- ✓ 1 fresh chilli
- ✓ 1 glass dry white wine
- ✓ Extra virgin Sicilian olive oil
- ✓ Trapani sea salt
- ✓ Freshly ground black pepper
- ✓ Freshly chopped parsley
📊 Nutritional Information
If you’re eager to bring a dish to the table that captures the essence of the sea alongside the refined spirit of Sicilian cooking, look no further than linguine with lobster. This recipe is a delightful marriage of simplicity and authentic island flavours — a true celebration of where the land meets the water in a unique, mouth-watering embrace.
👨🍳 Preparation
- 1
Bring a large pot of lightly salted water to the boil and immerse the lobster for about 8 minutes.
- 2
Drain and leave the lobster to cool, then pick the meat from the shell, keeping hold of the cooking juices.
- 3
In a wide pan, warm the extra virgin olive oil and gently sauté finely chopped garlic, onion, celery, and carrot.
- 4
Let the vegetables soften and turn golden, then add halved cherry tomatoes and the fresh chilli.
- 5
Pour in the dry white wine and allow the alcohol to evaporate over a medium heat.
- 6
Stir in the lobster meat and cooking juices, mixing well, and let the flavours meld for 10 minutes.
- 7
Cook the linguine in plenty of salted water until just al dente, then drain.
- 8
Add the pasta to the pan with the sauce and gently toss over a low heat for a few minutes.
- 9
Season with salt and pepper to taste, sprinkle with fresh parsley, and serve straight away with a drizzle of raw olive oil.
💡 Tips and Variations
For a punchier flavour, grate in some lemon zest into the sauce. If you prefer a milder dish, replace some of the cherry tomatoes with fresh tomato pulp.
📦 Storage
- • Keep any leftover linguine with lobster in the fridge for up to 2 days in an airtight container.
- • Reheat gently over a low heat with a splash of olive oil to prevent the pasta from drying out.
- • Avoid freezing, as lobster meat tends to lose its texture and flavour.
- • Best enjoyed within 24 hours to savour peak freshness.
- • Don’t add parsley too early — sprinkle it on just before serving to keep it bright and fresh.
🍷 Pairing
Serve this seafood delight with a glass of Sciacca Bianco – its citrusy and mineral notes wonderfully lift the taste of the sea and the sweetness of the tomatoes.
Why not bring a bit of Sicilian sunshine to your supper table with these lobster linguine? It’s a dish that feels special yet is surprisingly simple to prepare at home. Perfect for treating yourself and sharing with loved ones, this meal promises to impress with every forkful. Give it a go, and let the flavours of the Mediterranean whisk you away — you won’t be disappointed!
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