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Spaghetti
di Mare Cistranese
Description:
Mixed seafood in a cream sauce Cisternino style.
Preparation Time:
30 minutes
Ingredients:
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1 pound of Linguine
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1 large lobster or 2 medium lobsters, steamed at the store or home
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1/4 pound of sea scallops
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1/4 pound of crabmeat
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1/2 stick of sweet butter
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4 tablespoons of olive oil
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1/2 cup of fresh Italian flat-leaf parsley, chopped
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4 whole garlic cloves, minced
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1/2 cup of dry white wine or water
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2 pints of double heavy cream
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1 Knorr®’s fish or chicken bouillon cube
Directions:
Start the water in a 10-quart saucepan over high heat. Cook the pasta the last 10 minutes of total preparation time. To prepare the cooked lobster, remove the succulent meat from the claws and tail. Chop the lobster into small chunks. Set aside in a bowl preserving any liquid from the shell. Meanwhile pre-heat a saucepan pan over medium high heat adding the olive oil and butter when hot. Add the garlic and soffriggere or lightly fry for a few minutes. Add the white wine and bouillon and de-glaze over high heat stirring for 2 minutes. Add the lobster, the raw sea scallops and crab meat with any liquid and simmer until the scallops are firm and white (3-4 minutes). Finally add the heavy cream stir and cook until the cream is bubbly hot. If the sauce isn’t thick enough, mix 1 tablespoon of cornstarch with ½ a cup of water, stir and add to the sauce. Combine the drained al dente pasta with the lobster, scallop and crab in cream sauce. Toss and mix well and continue cooking for an additional 2 minutes. Transfer the completed dish to a large serving bowl. Top with a little parsley for garnish.
Variation:
Substitute shrimp for the lobster by adding raw shelled, cleaned and de-veined shrimp along with the scallops and crab.
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