Ingredients
- 2 spiny lobsters
- 2 ribs celery in
- 1 onion in (red)
- 1 potato in
- 1 dececco fettucine
- 5/8 dice
- 1/2 chives (finely sliced)
- 1/8 julienne
- 240 ml dry wine (white)
- 150 gr overripe tomatoes in
- 60 ml extra-virgin olive oil
- 1 gr saffron
- 2 slices garlic thinly (cloves sliced)
Remove lobster from shells and cut into 1 cm pieces.
Bring 6 litre water to boil and add 2 tablespoons salt.
In a dozen to 36 cm saute pan, heat olive oil until smoking. Add onion, celery, potato and garlic and saute until golden brown. Add tomatoes, wine and saffron and bring to a boil. Lower heat and simmer 1 minute. Cook pasta according to package instructions and drain. Add lobster to tomato sauce in pan and toss through. Add hot pasta to pan and add chives. Toss to coat and serve immediately.
