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Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, linguine alla chitarra with lobster 🦞 (gluten-free). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chop the onion and pour it in a pan with the chilly and the oil. Add the salt and the tomato passata. Spaghetti alla chitarra literally translates to 'guitar spaghetti' as, traditionally, it is pressed into long, square-shaped spaghetti strands using a stringed chitarra pasta cutter. Here the pasta dough is vacuum sealed and left to rest for a day, a cheffy trick to ensure the dough is smooth and fully incorporated.

Linguine alla chitarra with Lobster 🦞 (gluten-free) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Linguine alla chitarra with Lobster 🦞 (gluten-free) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have linguine alla chitarra with lobster 🦞 (gluten-free) using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Linguine alla chitarra with Lobster 🦞 (gluten-free):

1. Make ready Fresh parsley
2. Prepare 50 g onion
3. Prepare Chilly flakes or fresh chilly
4. Get 40 g olive oil
5. Make ready 600 g lobster meat
6. Prepare 1 pinch salt
7. Get 400 g tomato passata
8. Take 350 g linguine pasta (gluten-free)

Add the shallots, garlic and red pepper flakes and cook. The source of inspiration for the lobster chitarra pasta at Concourse is found in it's smallest component. When placed on the table, you may notice small brown crumbles on top of fresh, made-from-scratch pasta and lobster pieces. That crumble is milk powder, fried in clarified butter.

Steps to make Linguine alla chitarra with Lobster 🦞 (gluten-free):

1. Chop the parsley and set aside
2. Chop the onion and pour it in a pan with the chilly and the oil. Let it fry slightly for 2 min on medium heat.
3. Then add the Lobster previously cut in pieces and let it fry for 2 min on high heat.
4. Add the salt and the tomato passata.
5. Cook it for 10 min at 100*C and stir It time to time.
6. Place then a saucepan with 2/3 of water and bring it to boil.
7. Add the salt and the linguine pasta. Let it cook as advices on the package if you like al dente, if not allow the pasta to cook for an extra 2-3 min
8. Drain the pasta and add the sauce in it. Serve it with a pinch of olive oil and parsley that you previously set aside.
9. Enjoy 😊

When placed on the table, you may notice small brown crumbles on top of fresh, made-from-scratch pasta and lobster pieces. That crumble is milk powder, fried in clarified butter. Meanwhile, bring a pot of salted water to a boil. Strain the linguine and add immediately to the white wine sauce, followed quickly by the cooked lobster meat. Stir everything together, making sure it's all coated and incorporated.

So that’s going to wrap it up for this special food linguine alla chitarra with lobster 🦞 (gluten-free) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!