Sardinian Lobster Spaghetti Recipes

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SARDINIAN LOBSTER SPAGHETTI



Sardinian Lobster Spaghetti image

This recipe is very similar to that served at L'Oasi restaurant in the Costa Smeralda region of Sardinia, Italy. The simple sauce can be also made with shrimp, prawns or crab instead of the lobster, or even on it's own!

Provided by Lostfairy

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 garlic clove, Peeled And Minced
1/4 cup finely chopped onion
2 tablespoons butter
1/2 cup brandy (Or Vermouth Or Dry White Wine)
1 (14 ounce) can crushed imported tomatoes
salt & pepper
1 dash red pepper flakes (optional)
1/4 cup heavy cream
1/4 cup chopped parsley
3 cups cooked lobster meat, chopped into 1 inch pieces
1 lb spaghetti

Steps:

  • Heat the butter in a saucepan, and once sizzling add the onion and garlic.
  • Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
  • Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
  • Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
  • Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.

SARDINIAN SPAGHETTI



Sardinian Spaghetti image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces
2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved
2 cloves garlic, sliced
2 bay leaves
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon saffron threads
1/4 cup chopped fresh parsley
1 1/2 cups fresh basil leaves, torn
Kosher salt
3/4 pound spaghetti
1 cup shredded pecorino cheese

Steps:

  • Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
  • Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
  • Remove and discard the bay leaves.
  • Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.

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