Francesca's Tomato Festival
Francesca's Vicinato
September 7 - 13
12960 S La Grange Rd
Palos Park
(708) 671-1600
www.miafrancesca.com
Spaghetti dell 'Estate con Aragosta
4 Servings
Ingredients:
1 lb spaghetti or linguini
Two, 1 1/2 lb live lobsters
2 garlic cloves
Pinch chili flakes
1/4 c. extra virgin olive oil (for cooking)
1 1/4 lbs assorted heirloom tomatoes (cut into bite size)
Salt and pepper to taste
1/2 bunch Italian flat leaf parsley finely chopped
2 Tbs extra virgin olive oil (to drizzle)
1 c. white wine
Directions:
In a large pot bring water to a boil, add salt and pasta. Cook until "al' dente" (reserve some cooking liquid.) Meanwhile with a sharp knife cut the lobster in half lengthwise. Cut the claws right at the joints. In large skillet heat up the olive oil and add the lobster. Cook for a minute or so-turning the pieces a couple of times. Remove from pan and set aside. Add a little more olive oil, garlic and chili flakes- cook until they release flavor. Add tomatoes and sauté for one more minute. Deglaze with white wine and let sauce simmer gently. Season to taste and add the lobster pieces to the sauce. Add the pasta into the pan with lobster and sauce. Toss gently until coated, add fresh parsley, drizzle extra virgin olive oil and remaining cooking liquid if necessary. Serve and enjoy.
Francesca's Vicinato
September 7 - 13
12960 S La Grange Rd
Palos Park
(708) 671-1600
www.miafrancesca.com
Spaghetti dell 'Estate con Aragosta
4 Servings
Ingredients:
1 lb spaghetti or linguini
Two, 1 1/2 lb live lobsters
2 garlic cloves
Pinch chili flakes
1/4 c. extra virgin olive oil (for cooking)
1 1/4 lbs assorted heirloom tomatoes (cut into bite size)
Salt and pepper to taste
1/2 bunch Italian flat leaf parsley finely chopped
2 Tbs extra virgin olive oil (to drizzle)
1 c. white wine
Directions:
In a large pot bring water to a boil, add salt and pasta. Cook until "al' dente" (reserve some cooking liquid.) Meanwhile with a sharp knife cut the lobster in half lengthwise. Cut the claws right at the joints. In large skillet heat up the olive oil and add the lobster. Cook for a minute or so-turning the pieces a couple of times. Remove from pan and set aside. Add a little more olive oil, garlic and chili flakes- cook until they release flavor. Add tomatoes and sauté for one more minute. Deglaze with white wine and let sauce simmer gently. Season to taste and add the lobster pieces to the sauce. Add the pasta into the pan with lobster and sauce. Toss gently until coated, add fresh parsley, drizzle extra virgin olive oil and remaining cooking liquid if necessary. Serve and enjoy.
