Pasta

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Lobster in Puttanesca Sauce
Recipe courtesy Gail Churinetz

Ingredients

 * 1 tablespoon kosher salt
 * 1 pound lobster tails (either warm water or cold water)
 * 10 to 12 kalamata olives
 * 2 tablespoons capers
 * 1/4 cup extra-virgin olive oil
 * 2 small shallots, finely diced
 * 5 cloves garlic, minced
 * 1/2 teaspoon dried red pepper flakes
 * 2 (14.5-ounce) cans diced tomatoes, drained and rinsed
 * 1/2 cup red Italian wine
 * <span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; line-height: 1.5;">2/3 cup chicken stock
 * <span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; line-height: 1.5;">1 teaspoon dried basil
 * <span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; line-height: 1.5;">1 teaspoon dried parsley flakes
 * <span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; line-height: 1.5;">1 pound Italian capellini pasta
 * <span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; line-height: 1.5;">1 tablespoon unsalted butter
 * <span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; line-height: 1.5;">Freshly ground black pepper
 * <span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; line-height: 1.5;">Freshly grated Parmigiano-Reggiano
 * <span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; line-height: 1.5;">1 tablespoon freshly chopped Italian parsley leaves

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Directions
<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Bring a large pot of water to a boil over medium heat and season the water with salt.

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Cut the lobster tails lengthwise, remove the meat from the shells and chop into 1-inch pieces. Pit and chop kalamata olives and rinse the capers. Set aside.

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Heat a large saute pan over medium-low heat. Add the olive oil and heat through. Add the shallots and cook until soft, about 3 to 4 minutes. Stir in the garlic and red pepper flakes and saute for an additional 30 seconds; do not brown the garlic. Add the tomatoes, wine, chicken stock, basil and parsley. Simmer for 15 to 20 minutes.

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Add the capellini to the boiling water.

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">Stir the chopped lobster meat, capers, kalamata olives, butter, and pepper, to taste, to the tomato mixture. Cover the pan and simmer the sauce until the lobster meat is cooked, about 5 to 7 minutes. When the pasta is cooked, drain and add to a serving bowl. Pour the sauce over the pasta and toss. Sprinkle with grated Parmigiano-Reggiano and the chopped parsley and serve.

<span style="background-color: #ffffff; font-family: arial,helvetica,clean,sans-serif; font-size: 12px;">A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.