These are the first very special dishes prepared with spaghetti alla chitarra with lobster sauce . The spaghetti alla chitarra are a lot of pasta used in the first Abruzzo cuisine , traditionally prepared by housewives in the home, in this version dressed with the flesh of the crustacean known throughout the world for its refinement
300 grams of cherry tomatoes
250 grams of spaghetti alla chitarra
1 lobster ( the meat already cooked and cut into small pieces )
50 ml of dry white wine
1 clove of garlic
Half a red pepper powder
Freshly ground black pepper
1 bunch of fresh basil , chopped
Half a spring onion , finely sliced
25 grams of butter
50 ml cream
1 tablespoon extra virgin olive oil
Wash the tomatoes and cut them into 4 .
In a saucepan, pour the oil with the garlic , peeled and crushed , the onion and pepper , let cook 2 minutes.
Add the tomatoes and a pinch of black pepper and pour the wine , raise the heat to evaporate and then went on a low heat for another 5 minutes. Add the cream.
Port of salt water to a boil in a pot, cook it al dente and then scolala and pour in the pan along with half a cup of cooking water.
Add the lobster meat and jumps around the pan for a few moments.
Sprinkle all with chopped basil and serve.