Ingredients for 4 persons:
- 250g Garlic and Parsley Chitarrone Filotea
- 2 lobsters
- 1 clove of garlic
- Extra virgin olive oil
- parsley
- chili pepper
- 10-12 baby tomatoes
Directions:
Cook the lobsters in boiling water for 8 minutes.
In a pan, over low heat, heat up the olive oil with the unpeeled garlic.
Take away the garlic, put the diced baby tomatoes in the pan, add salt and chilli to taste.
Clean the lobsters and put the pulp, the head and the pincers in the pan with some chopped parsley.
Cook the Garlic and Parsley Chitarrone in plenty of salted boiling water, drain the pasta and toss it in the pan with the sauce.
Serve in warm plates and enjoy!
Buon appetito!
Ringraziamo Patrizia Esposito, foodblogger di www.angolocottura.com autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
