Holiday getaway festivities are muted and gatherings reduced this yr, inspiring feelings that toggle amongst a yearning for glitter and a craving for convenience. How to celebrate and what to eat try for a balance concerning these combined desires. In my brain, the following recipe achieves just that. It is straightforward however sophisticated, specific but not pretentious, and relies on a limited record of trustworthy substances that drive splendidly fresh flavor.
I grew up in New England, exactly where lobster is ubiquitous. It is the quintessential summer season food items, connected with the seashore and bare toes, picnic tables and messy eating, accessorized by dribbling butter, nutcrackers and paper bibs. Now, quite a few yrs and moves later, I seldom eat lobster. When I do, it is generally on particular events. The when standard summer time fare has morphed into a celebratory address, and there’s no time superior for this kind of an indulgence than the holidays, when shellfish and crustaceans go ever so well with a glass of bubbly.
This is a recipe for this time. It is understated and comforting, nevertheless carries the swag of fresh new-cooked lobster meat. The method is easy, allowing for the lobster to glow without having bogging it down with large or treasured elements it humbly however elegantly offers the lobster (and its required splurge) the regard and appreciation it warrants.
If you desire not to use lobster meat, shrimp are an superb substitute, and they will bump this recipe on to your roster of quick weeknight meals. When using shrimp, simply saute them in olive oil with a pinch of salt in advance of introducing them to the dish.
1 pound spaghetti or bucatini
2 tablespoons additional-virgin olive oil
1 pound grape tomatoes, halved
2 garlic cloves, minced
1 teaspoon crushed purple pepper flakes
½ teaspoon salt
¼ teaspoon freshly floor black pepper, furthermore extra for garnish
1 pound cooked lobster meat, as chunky as feasible
½ cup loosely packed basil leaves, torn, as well as additional for garnish
Convey a substantial pot of generously salted h2o to a rolling boil. Include the spaghetti and cook 1 minute fewer than al dente. Drain, reserving 1 cup cooking water.
Whilst the pasta is cooking, heat the oil in a substantial, deep skillet in excess of medium heat. Include the tomatoes and prepare dinner right up until they start off to crack down and their juices release, 8 to 10 minutes, stirring frequently. Stir in the garlic and red pepper flakes and continue on to cook dinner right up until fragrant and the tomatoes soften even more, 2 to 3 minutes. Period with the salt and pepper and taste to modify.
Include the lobster meat to the skillet and stir to coat. Insert the drained pasta and ¼ cup reserved cooking liquid. Proceed to cook more than medium warmth, stirring constantly, until finally the dish is effectively combined, adding ¼ cup a lot more liquid at a time to your desired consistency. The sauce really should be glossy and evenly coat the spaghetti with no staying stodgy. Stir in the basil.
Divide the pasta between serving plates and garnish with added basil, freshly ground black pepper, and a squeeze of lemon.
Lynda Balslev is a San Francisco Bay Space cookbook writer, meals and journey author and recipe developer.