Campofilone Pasta with Lobster and Tomato
- TOTAL TIME:
- SERVINGS: 6
The hill town of Campofilone, overlooking the Adriatic, is known for its exquisite, thin egg pasta.
- Four 8-ounce frozen lobster tails, thawed, or 1 1/2 pounds large shrimp, shelled and deveined
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 large garlic cloves, very thinly sliced
- 1 large fresh chile, thinly sliced
- 1 cup dry white wine
- 1 large tomato, seeded and diced
- 1 pound Campofilone maccheroncini or angel hair
- 1/2 cup coarsely shredded basil
- Using kitchen scissors, cut down the center of the lobster tail shells; remove the meat from the shells. Halve the lobster tails lengthwise and remove the intestinal veins. Slice the lobster tails crosswise 1/2 inch thick and pat dry.
- In a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the lobster (or shrimp, if using) to the pan, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned and almost cooked through, about 4 minutes. Transfer the lobster to a plate.
- Add 1 tablespoon of the oil to the skillet. Add the garlic and chile and cook over high heat for 1 minute. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Simmer until the wine has reduced to 1 tablespoon, about 6 minutes. Add the remaining 5 tablespoons of olive oil and the tomato to the skillet and cook, stirring, for 1 minute.
- Meanwhile, cook the pasta in boiling salted water until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta, lobster and basil to the skillet and toss; add a few tablespoons of the cooking water if the pasta seems dry. Season with salt and pepper, transfer to a large bowl and serve.
A Verdicchio di Matelica from Le Marche has a minerally quality that is ideal with shellfish and tomatoes.