Author Notes
This recipe reminds me of my Mom, even though I don't think I've ever made it for her. A few years ago, I was lonely and living in a new town in the middle of farm land without any friends. I called my mom and told her I missed coastal living. I was lonely and I missed lobster. The next day she picked up a couple at her local fishmonger and drove two and half hours just to steam them and eat them with me and then drive back home. The next day, fueled by her kindness and thoughtfulness, I simmered up this sauce with the leftovers and invited a few people over. It was a great excuse to make some friends.
It might not be seafood pasta in the strictest sense, but it sure does taste like lobster. —rebeccatheduck
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Ingredients
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1
sweet onion, diced
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2
cloves garlic, crushed
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2 cups
dry white wine
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1 tablespoon
crushed red pepper
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1 tablespoon
finely chopped fresh rosemary
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2
15 oz cans san marzano tomato puree
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2
leftover lobster shells, as well as whatever leftover meat you might have
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olive oil
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2
bay leaves
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1 pound
linguine (about)
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Freshly grated pecorino cheese
Directions
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Sweat onions in a couple tablespoons of olive oil with the garlic, crushed red pepper, and rosemary. Let the onions start to stick to the bottom the pan a bit.
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De-glaze the pan with the white wine and let it simmer and reduce by about half. I pull out the garlic at this point so nobody ends up with a big chunk of garlic in their bowl, but if you're into that kind of thing, go ahead and leave it there.
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Add the two cans of tomatoes, lobster shells, rosemary and bay leaves. Turn the heat up and let it simmer for a few hours. I like to keep a lid on it for about an hour and half and then I take the lid off and let it reduce until I get it the consistency I like. You want the sauce to reduce, its best a little thick and it helps concentrate the flavors.
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When you're ready to serve it, cook up some linguine, pull out the shells, bay leaves and toss it together. Top it with some freshly grated pecorino and enjoy. And if you have leftover sauce freeze it. It'll be great in the future too.
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