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!
© 2009 Giuliano Hazan. All rights reserved.