fresh linguine, calabrian chili, pancetta, creme fraiche & pecorino toscano
Cook linguine according to package instructions. Set aside ½ cup pasta liquid. In a large saute pan over medium heat add pancetta and cook until crisp. Add Calabrian chilies and oregano and saute 2 minutes. Deglaze with white wine. Add lobster meat and prawns and saute 2-3 minutes. Add cooked linguine, parsley, cream fraiche, butter and salt and pepper to taste. Toss to combine. If needed adjust consistency with a splash of reserved pasta water. Top with shredded pecorino cheese.