4/18/13 - Tagliolini all' Aragosta

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8 oz. of Tagliolini pasta or substitute with linguine.

Two lobster tail's

1/2 cup cherry tomato's

1 tbls. extra virgin olive oil

2 tsp fresh basil

2 cloves fresh garlic (chopped fine

Salt and pepper to taste

1/2 cup white wine and few drop good truffle oil

Discharge the shell of the lobster tail and cube the meat, add olive oil and garlic to the pan when hot. Add lobster meat and white wine, tomato's, basil salt and pepper. Satue' on low heat for two minute's then add cooked al dente pasta. Toss togeather then transfer to a plate and drizzle with truffle oil.