INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Fettuccine all’uovo N° 94
1 kg lobster
500 g cherry tomatoes
Basil
1 garlic clove
Chili pepper
Salt
DIRECTIONS
Score the cherry tomatoes, cutting a cross with a knife, then blanch them in boiling water for a minute. Transfer them into a bowl with water and ice to cool them. Peel them and halve them.
Cook the lobster in boiling water for 3 minutes. Take the lobster and open it, cutting it in half, starting from the point where the vertebrae are. Remove the meat and cut it into 2 cm pieces.
In a sauté pan, sauté the garlic with the whole chili pepper in the extra virgin olive oil, then add the peeled tomatoes and a handful of basil leaves. Season with salt, then add the lobster meat together with a ladle of hot water. Finally, remove the garlic and the chili pepper.
In a pot with abundant, boiling, salted water cook the Fettuccine all’uovo N° 94. Once you reach the cooking timing on the pack, transfer the pasta to the sauté pan with the lobster and mix over a lively flame adding a ladle of cooking water to help the flavors blend together and a drizzle of extra virgin olive oil. Plate the pasta and enjoy!