This classic pasta, from award-winning chef Fulvio Pierangelini at his restaurant, Irene, in Florence, Italy, is enriched with the lobsters’ coral, or roe sac. It adds a pop of briny flavor to the pasta, but can be omitted if the lobsters you buy don’t contain it.
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- Kosher Salt
- 1 lb. linguine
- 2 (1 1/2-lb.) live lobsters, halved lengthwise (heads, claws, and tails separated), coral reserved
- 2 tbsp. olive oil
- 4 sprigs thyme
- 2 red finger chiles, stemmed, seeded, and minced
- 2 cloves garlic, minced
- 1 cup white wine
- 1⁄2 cup loosely packed basil leaves
- 1⁄4 cup finely chopped flat-leaf parsley
- Ground white pepper
- Pecorino Romano, for serving
- In a large pot of boiling, salted water, cook the linguine until al dente, about 9 minutes. Using tongs, lift the linguine from the water to drain, and then remove 1 cup pasta water and reserve. Add the lobster claws to the pot of boiling water and cook until the shells are bright red and the meat is cooked through, about 6 minutes. Drain and crack open the claws, and then roughly chop two of the claw meat pieces; discard the claw shells.
- In a 12-inch skillet, heat the olive oil over medium-high. Working in batches, add the head and tail pieces, meat side down, and cook, turning once, until the meat is browned and cooked through, about 4 minutes. Transfer the pieces to a plate and return the skillet to medium-high heat. Add the thyme, chiles, and garlic and cook, stirring, until soft, about 2 minutes. Pour in the wine and cook until reduced by half, about 4 minutes.
- Add the pasta to the skillet along with the reserved pasta water, whole and chopped claw meat, tail pieces, coral (if using), basil, and parsley, and season with salt and white pepper. Gently toss to combine, and then remove from the heat and transfer the pasta to a serving platter. Grate pecorino over the pasta and serve while hot.