I was at the Metropolitan Market looking for a dinner inspiration and saw that they had lobster tails.  H likes pasta really spicy, so I decided to make a pasta alla Fra’ Diavola (known also as devil sauce).  There are different ways to make this pasta and some require way too much work for my taste.   I like a variation which is simpler to make and less prone to mistakes.   I had a package of pasta called “bucatini”.  This is a very common type in Italy, but a bit more difficult to find here.  It’s a “bigger” sp

Here’re the ingredients for two people (about 1/2 poung of pasta):

  • two small lobster tails (or two big ones – noboby will complain about too much lobster!)
  • couple of fresh tomatoes
  • one can of crushed tomatoes
  • onion (shallots are better)
  • half glass of white wine (the same that you’d be serving)
  • parsley, pepper, salt. extra virgin olive oil
  • spicy pepper

It’s not super quick, but it should take about 25mins for the sauce to be ready.

Step zero:  cut the lobster tails in chunks of about one inch each.  In a different pot start boiling water.

Step one:  in a pan over medium heat add three tablespoon olive oil and the shallots.  When the shallots turn translucent add the lobster chunks.  Let the lobster cook (changing sides every couple of minutes) until the shell turns red.  At this point add the white wine.  This is a good time to add the freshed tomatoes (chopped).

Step two: as the white wine starts reducing add the the crushed tomatoes.  I used a small can for two people.  This dish is not supposed to be overly saucy.  This is also the time to spice up the sauce – add the spicy pepper, salt, black pepper and if you want a bit of other spices.  This is also the time of start cooking the pasta in the boiling water (don’t forget to add salt).  This is how my sauce was looking at this point:

lobster sauce 

Step 3: as the sauce starts boiling again lower the heat to medium/low and let it cook until the pasta is ready (about 10mins).   Drain the pasta (it should be al dente) and mix it with the sauce.  Cook together for about a minute.

Step 4:  you’re done!  Plate the pasta and serve it.

lobster pasta

Enjoy!

If you like food and you are in my region (Abruzzo) then there is one restaurant you MUST visit: L’Angolo da Filippo (also known as “Angolino” – “the little corner”).

The restaurant is one of my town institutions. It was founded in 1891 and it’s rocks! Wow!

Over the course of the years the menu has changed, the restaurant was extensively remodelled, but it always carries a great of “tradition” forward.

I went there with friends a few days before I left and I took pix of what we ate.

We started off with a round of cold appetizers (mostly carpaccios):

appetizer one  appetizer two

followed by a round of warm appetizer:

appetizer warm warm appetizer two clams 

It’s easy to spot the prawns and clams in the pix.  The middle one is a lot more interesting, aside from the prawn there is a fantastic fried zucchini with shrimp paste, baccala’ with bell peppers\onions and one of my favorites – cuttlefish with potatoes.

We moved to the pastas:

pasta pasta 2

The first pasta is “spaghettoni with bottarga e pannocchie” (pannocchie is typical in my region and close to prawns).  It was just amazing…  but the next pasta was even better “gnocchetti with pesto and shrimp”… holy $%$% it was soo good! The pesto was very light, the gnocchetti would just melt in your mounth.  Wow…

After the pasta we decided to also order the “secondi” (second dish).  The good news is that since we ordered late we got about 20-30mins to rest :).  We were ready for what was coming next:

arrosto misto dentice

Some of us ordered the “arrosto misto” (left).  I was one of the lucky ones to go for the “dentice in crosta di pistacchio”.    The dentice (still trying to find the english name) was just amazing.  I was extremelly impressed.

We closed the meal with a mix of “semifreddi” and coffee.

Overall the meal was impeccable.  Loved it.  Service was also great.  If you ever go there tell Carlo that Max sent you! 

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