Danilo Ricco has delighted our palates with this wonderful colorful and tasty dish. He has decided to share with you all the tricks and secrets on his spaghetti with lobster and prawns. In the preparation he used the Benedetto Cavalieri ‘spaghettine’, a type of pasta made of durum wheat semolina processed and dried with gentle method. But you can also replace them with simple spaghetti or linguine.
Try it, you will not be disappointed!
We also wait for your recipes. They can be published in our YouCook section. Click here to find out how to participate.
Ingredients (serves 4)
1 lobster
10 prawns
400 gr of Benedetto Cavalieri spaghettine
2 garlic cloves
10-14 cherry tomatoes
parsley
evo oil
brandy
white pepper
Chop the parsley keeping separate the stem and the leaves. Add the finely chopped garlic cloves to the chopped parsley stem.
Boil the lobster in a large pot filled with water for several minutes. Let cool and then cut it into several parts.
Cut the back of the prawns with a knife. It will be easier then to peel and eat them.
In a wok heat the oil and add the mixture of chopped parsley stem and garlic. Pour the lobster and prawns. Cook a few minutes and add the brandy and flambé.
Add the cherry tomatoes. Let cook for about 10 minutes.
Meanwhile, cook spaghetti and drain 3 minutes before the end of cooking.
Then pour your pasta into the pan containing the lobster and prawns, cook for about 2-3 minutes.
Add a handful of chopped parsley and a sprinkling of pepper. Stir and serve.
