 | 2 garlic cloves, crushed |
| 2 lobsters (500 gr each) |
| salt |
| ground chili pepper to taste |
| 1/2 cup olive oil |
| 1 kg tomatoes, quartered and peeled |
| 410 gr farfalla pasta |
| 2 tlblsp freshly chopped parsley |
|
| In a large stew pan , brown the garlic
in the olive oil. cut the lobsters, crushing the nippers; add to the oil and garlic. Cook,
stirring often for about 15 min. Add the tomatoes and cook for about 30 minutes. Taste for
salt. Cook the farfalla in plenty of boilingsalted water until al dente; drain.Divide the
pasta among the plates. Top each serving with a few pieces of lobster and some sauce,
sprinkle with chilli pepper and chopped parsley before serving |
|
