Lobster Linguine with Chiles
Upgrade this classic pasta with briny roe.
This extravagant pasta, from chef Fulvio Pierangelini’s restaurant, Irene, in Florence’s Hotel Savoy, is enriched with the lobsters’ coral, or roe sac. The rosy eggs add a pop of sweetness to the dish, but can be omitted if you prefer.
Featured in: “What’s Old is New Again.”
- Kosher Salt
- 1 lb. linguine
- Two 11/2-lb. live lobsters, halved lengthwise (heads, claws, and tails separated), coral reserved
- 2 tbsp. extra-virgin olive oil
- 4 fresh thyme sprigs
- 2 red finger chiles, stemmed, seeded, and finely chopped
- 2 cloves garlic cloves, finely chopped
- 1 cup dry white wine
- 1⁄2 cups loosely packed basil leaves
- 1⁄4 cups 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, transfer the linguine from the water to a medium bowl, and then remove 1 cup pasta water and reserve. Add the lobster claws to the pot of still-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 coarsely chop two of the claw meat pieces, discarding the claw shells.
- In a large skillet, heat the olive oil over medium-high heat. Working in batches, add the lobster 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. Season to taste with salt and white pepper, gently toss to combine, then remove from the heat and transfer the pasta to a serving platter. Grate pecorino over the pasta and serve hot.