Giuliano Hazan

Linguine with Lobster and Asparagus

Linguine all’Aslice e Asparagi

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

In Italy this delectable pasta sauce would be made with scampi: tender, sweet crustaceans that actually more closely resemble lobster than shrimp. If you don’t want to splurge on lobster, though, this would also be very good with shrimp. Don’t be hesitant about cutting the lobster into bite-size pieces; it will flavor the pasta better and you’ll get some lobster in almost every bite!

Ingredients

  • ½ pound asparagus
  • Salt
  • ½ large yellow onion
  • 3 tablespoons extra-virgin olive oil
  • ¾ pound fresh tomatoes
  • 1 pound linguine
  • 13–14 ounces Maine lobster tails
  • Freshly ground black pepper

Method

  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Fill a skillet with water that will accommodate the asparagus and place it over high heat. Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third. When the water in the skillet is boiling, add 1 teaspoon salt and gently slide in the asparagus. Cook until it is are tender, 5 to 6 minutes, then lift it out and set aside.
  3. While the asparagus is cooking, peel the onion and finely chop it. Put the olive oil in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
  4. When the asparagus is ready, cut into 1-inch lengths. Once the onion is ready, add the asparagus and sauté for 2 to 3 minutes.
  5. While the asparagus is sautéing, peel the tomatoes and coarsely chop. When the asparagus is ready, add the tomatoes to the pan, season with salt, and cook until the liquid released has almost completely evaporated, 3 to 4 minutes.
  6. While the tomatoes are cooking, add about 2 tablespoons salt to the boiling pasta water, add the linguine, and stir until all the strands are submerged. Cook until al dente.
  7. While the pasta is cooking, use a sharp pair of scissors to cut the shell of the lobster tail along the back and the belly. Gently remove the lobster meat and cut it into ½-inch chunks. When the tomatoes are ready, add the lobster, season with salt and pepper, and cook until the lobster is cooked through, about 2 minutes.
  8. When the pasta is done, drain well, toss with the sauce, and serve at once.

© 2009 Giuliano Hazan. All rights reserved.