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Lobster and Prawn Pasta

Yields1 Serving

fresh linguine, calabrian chili, pancetta, creme fraiche & pecorino toscano

Serves 4
 12 oz linguine, cooked according to package instructions
 4 oz pancetta, diced
 1 tablespoon Calabrian chilies, chopped
 2 tablespoons fresh oregano, minced
 ½ cup white wine
  8 oz cooked claw and knuckle lobster meat, cut into bite size chunks
 1 lb prawns, peeled and deveined
 ½ cup parsley, chopped
 4 tablespoons crème fraiche
 4 tablespoons butter
 Salt and pepper to taste
 4 oz pecorino cheese, shredded
The Directions

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.