Paccheri & Lobster
Paccheri all’aragosta – Tubular pasta, tomato, touch of chilli & fresh lobster
We all love a treat, so how about spoiling your Valentine with some delicious fresh lobster?
Let us do the work for you, so all you have to do is cook the pasta, heat up the sauce and most importantly, be romantic!
What you get:
2 x Portions lobster sauce (from a whole lobster)
500g x Paccheri pasta
1 tub x Freshly chopped parsley
Boil the paccheri for about a minute less than the time given on the packet, heat up the sauce for 2 minutes on a simmer and then add the pasta to the sauce with a splash of extra virgin olive oil. With the heat on, toss the pasta with the sauce for a minute or two to allow the pasta to finish cooking, this will allow the starch to thicken the sauce and to stick and absorb the flavours into the pasta. If you need to loosen the pasta and sauce slightly, add a drop of the water that you cooked the pasta in. Sprinkle in the parsley and serve immediately.
Allow 1 litre of water per 100g of pasta and bring to a boil. Add 1 generous tablespoon of coarse sea salt per litre to the boiling water, then add the pasta and stir gently and occasionally.
Add a spoonful of cooking water per serving to the sauce, it will help “loosen” and make your meal creamy, this is because you’ll be adding the lost starch back to the pasta.
If you would like to find out more on how to cook and serve different varieties of pasta, ask any of our friendly team members and they will happily share the tricks commonly used in every Italian home.
Our dried pasta: