Ingredients for 4 servings:
- 360 g Linguine di Gragnano IGP Pasta Di Martino
- 1 lobster (600–700 g)
- 200 g cherry tomatoes
- 1 garlic clove
- A splash of white wine
- Evo oil to taste
- Salt to taste
- Pepper to taste
- Chopped parsley to taste
Directions:
Split the lobster lengthwise and crack the claws, then sauté the garlic in olive oil and add the lobster.
Deglaze with white wine, add the halved tomatoes, season with salt and pepper and cook for about 10–12 minutes.
Cook the linguine in salted water, drain them al dente and toss them with the sauce, then finish with chopped parsley before serving.
