Fettuccine pasta with lobsters, tomatoes and saffron


Votes: 7

How to Make - Fettuccine Pasta with Lobster, Tomatoes, and Saffron
Photo of the dish: David Malosh

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Time: 50 min.
Complexity: easily
Servings: 8 - 10


Fettuccine pasta with langoustines, tomatoes and saffron - a detailed recipe.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 3 (900 g each) langoustes, steam for 10 min, cool
  • Sea salt
  • 4 tbsp. l. olive oil
  • 1 medium-sized red onion, cut into thin strips
  • 2 stalks of celery, cut into small cubes
  • 2 medium potatoes, cut into small cubes
  • 4 cloves garlic, thinly sliced
  • 230 g overripe tomatoes, diced
  • 1/4 cup dry white wine
  • A pinch of saffron
  • 700 g of pasta fettuccine
  • 1/2 cup chopped fresh chives



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Cooking the dish according to the recipe:


  1. Remove the lobster meat from the shells and cut into cubes.
  2. In a large spaghetti pot, bring 8 liters of water to a boil, add 2 tbsp of salt.

  3. Heat olive oil in a large saucepan until lightly smoking. Add onion, celery, potato, and garlic, cover, and cook until golden brown, 6-7 minutes. Add tomatoes, wine, and saffron, and bring to a boil. Reduce heat and simmer for 3 minutes.
  4. Drop the fettuccine pasta into boiling water and cook for one minute longer than the package directions. Just before the end of cooking, pour 1/2 cup of the broth into the saucepan with the sauce. Add the lobster meat to the saucepan and shake well. Drain the pasta in a colander and transfer it to the sauce, add the chives, and mix thoroughly.



Recipe author - (Mario Batali) chef, food writer, restaurateur
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