Fettuccine pasta with lobsters, tomatoes and saffron
Votes: 7

Time: 50 min.
Complexity: easily
Servings: 8 - 10
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.
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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Recipes with similar ingredients: langoustes, red onion, celery, potato, garlic, tomatoes, white wine, saffron, fettuccine pasta, chives
Cooking the dish according to the recipe:
- Remove the lobster meat from the shells and cut into cubes.
- In a large spaghetti pot, bring 8 liters of water to a boil, add 2 tbsp of salt.
- 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.
- 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 (Mario Batali) chef, food writer, restaurateur
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