Cavatelli with seafood.© Roberto Pangiarella |
1 Lb Cavatelli – Homemade preferably, 1 Live lobster, 1 1/2 Dz Little neck clams, fruit removed and juice separated and filtered, 1/2 Lb Shrimp, 10 Cherry tomatoes, cut in half, 4 Cloves garlic, 1/2 Cup, White wine, 2 Tbsp Fresh parsley, 4 Tbsp EV olive oil, Peperoncino
Split the lobster in half and remove the claws. Chop the claws in pieces and set aside.
Take the tail and saute it in a pan with a little EV olive oil for a few minutes. Remove the meat from the tail, chop it and set aside.
Separateli start boiling  the cavatelli in salted water to an al dente consistency.
In a saute pan, add the EV olive oil, the garlic and some peperoncino, as desired.
Let the garlic turn blonde and add the cherry tomatoes. Let them saute for a few minutes.
Add the white wine and let the alcohol evaporate.
 Add the juice from the clams and let it come to a boil. Add half of the parsley.
Add the chopped lobster claws and let them cook for 2 mins.
Add the clams, shrimp and the meat from the lobster.
Cook everything for about 7 mins.
Add the cavatelli to the sauce and toss for 2 minutes until the sauce has reduced a bit.
Add the rest of the parsley and serve.

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