| Level: | Intermediate |
| Total: | 30 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 slices bacon, chopped
- 3 shallots, minced
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 2 cups tomato puree
- 1/4 cup heavy cream
- 1 pound linguine
- 1/4 cup freshly grated parmesan cheese, plus more for garnish
- 1 cup baby arugula, roughly chopped
- 1/4 cup fresh tarragon, roughly chopped
- 1/2 cup fresh basil, roughly chopped, plus more for garnish
- 1 cup frozen peas, thawed
- 2 1 1/2-pound lobsters, steamed, meat removed and roughly chopped
Instructions
- Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook 8 minutes, or until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes and cook an additional 3 minutes, or until fragrant. Add the salt, tomato puree and heavy cream and stir to combine. Reduce the heat to low and simmer 5 minutes.
- Bring a large pot of salted water to a boil. Cook the linguine 1 minute less than the suggested cooking time, about 10 minutes.
- Using tongs, remove the pasta from the water and add directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and then toss to coat in the sauce. Add up to 1 cup of pasta water, as needed, to loosen the sauce. Stir in the arugula, tarragon, basil, peas and lobster and simmer an additional minute, or until everything is heated through. Garnish with additional parmesan and basil, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 691 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 55 g |
| Cholesterol | 312 mg |
| Sodium | 1170 mg |
Reviews
Great recipe! Sauce was very rich and flavorful. I made it for dinner and everybody love it. Thank you Gilda. I always use your pasta recipes.
Great recipe but next time I will use a lot less tarragon. It overpowered the wonderful lobster flavor.
Have made this twice. Quadrupled the pepper flakes the second time which made it fantastic. You could use any protein and this would be a great dish.
This is a keeper! My family loved it. Start to finish was so quick that I can easily make this after a full day at work. Thanks Giada!
This was AMAZING!!! I highly reccomend it, I think you could just about any protein with this and get great results. My friends I made this for basically licked their plates!
After making this dish last year for Christmas Eve and being a huge success, the family voted to have it again this year.
Very tasty and easy to make.
Delicious, will try with shrimp also.