Name: Lobster Pasta Sauce Busara-Style (Pasta alla Busara)
Yield: Enough sauce for 1 pound of pasta, making 4 large or 6 small servings
Cuisine: Italy
Ingredients: 3 tablespoons finely chopped garlic; 2 cups finely chopped onion Salt; ⅓ cup Italian flat-leaf parsley, chopped fine; ½ cup dry white wine; 2 cups canned imported Italian plum tomatoes cut up with their juice or fresh, ripe tomatoes, skinned raw with a vegetable peeler and cut up; chopped fresh or dried chili pepper, teaspoon or to taste; Two 1¼-pound live lobsters; ⅓ cup extra virgin olive oil plus some more for tossing the pasta

Preparation info

Enough sauce for 1 pound of pasta, making
4

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

The portion of the Italian coast that, in the northeast, curves over the uppermost tip of the Adriatic Sea, is part of a region known as Friuli-Venezia Giulia. The Venetian Republic ruled here once, and the stamp of Venetian dominion is still clearly discernible in the local dialects and in the structures of the old towns. Both architecturally and gastronomically, the most important of the historic coastal towns is Grado, which, like Venice itself, has based its cuisine on the submarine del