Ingredients
- 16 ounce penne “barilla”
- 4 ounce extra virgin olive oil
- 2 clove garlic (thinly sliced)
- 3 clove medium mediterranean red shrimp
- 3 clove medium mediterranean caramote prawns
- 3 clove large mediterranean langoustines
- 3 ounce mediterranean slipper lobster preferably from the coast of algeria
- 3 ounce mediterranean spiny lobster
- 3 ounce mediterranean blue rock lobster
- 2 ounce dry sherry wine
- 1 ounce brandy
- 2 ounce dry white wine
- 8 ounce crustacean broth – see procedure, below
- 16 ounce pomini tomatoes (cherry / grape tomatoes)
- 3 ounce mediterranean spider crab meat (jumbo lump, cleaned)
- 3 ounce mediterranean brown crab meat
- 2 tablespoon flat-leaf parsley
- 1 ounce unsalted butter (optional)
- 2 ounce extra virgin olive oil
- 16 ounce penne “barilla”
- 4 ounce extra virgin olive oil
- 2 clove garlic (thinly sliced)
- 3 clove medium mediterranean red shrimp
- 3 clove medium mediterranean caramote prawns
- 3 clove large mediterranean langoustines
- 3 ounce mediterranean slipper lobster preferably from the coast of algeria
- 3 ounce mediterranean spiny lobster
- 3 ounce mediterranean blue rock lobster
- 2 ounce dry sherry wine
- 1 ounce brandy
- 2 ounce dry white wine
- 8 ounce crustacean broth – see procedure, below
- 16 ounce pomini tomatoes (cherry / grape tomatoes)
- 3 ounce mediterranean spider crab meat (jumbo lump, cleaned)
- 3 ounce mediterranean brown crab meat
- 2 tablespoon flat-leaf parsley
- 1 ounce unsalted butter (optional)
- 2 ounce extra virgin olive oil
- 4 ounce unsalted butter
- 2 ounce extra virgin olive oil
- 1 ounce mire poix (10 oz. onion, 3 oz. carrots, 2 oz. celery)
- 4 clove garlic (chopped)
- 1 clove bay leaf
- 1 head lobster (heads, coarsely chopped)
- 12 head langoustinos (heads, coarsely chopped)
- 12 head shell (shrimp shells)
- 1/2 cup dry sherry wine
- 1/2 cup brandy
- 1 cup dry white wine
- 3 ounce tomato paste
- 16 ounce crushed tomatoes (canned optional)
- 24 ounce water
Preparation
Baking Directions:
Preparation: Peel, devein, and cut each shrimp into 3 or 4 large morsels, reserving shells for broth.
Cut langoustines in half, lengthwise, and detach tailpiece from the head.
Cut the halved tails into large morsels, while still in the shell.
Coarsely chop langoustinos' heads and claws, and reserve for the broth.
Repeat same procedure for lobsters, with the exception of removing claws and boiling slightly in water before removing meat from the shells, setting this aside with useable tail meat.
Reserve lobster head for the broth.
Crustacean broth: In a medium saucepot, melt butter until golden brown, adding extra-virgin olive oil and medium-diced carrots, celery, and onions, and one bay leaf.
Sauté until golden.
At this point, add chopped garlic and the chili flakes, together with lobster heads, langoustino heads, and shrimp shells, and again sauté until golden, careful to only lightly brown the garlic.
Deglaze with sherry, brandy, and white wine, and reduce until nearly dry.
Add tomato paste, crushed tomatoes and water, and bring to a boil.
Reduce by approximately 30% over moderate heat, which should require approximately 25 minutes.
Strain sauce and reduce broth quickly over medium-high heat to desired concentration, and adjust salt to taste.
This broth should yield, at the very minimum, eight ounces of concentrated, pinkish-red-colored crustacean broth.
Procedure: Place a large pot of salted water on high heat and bring to a boil.
In a large sauté pan or a medium straight-sided braising pan, heat extra-virgin olive oil, adding sliced garlic and chili flakes, sautéing until lightly golden, careful not to brown.
Season the shrimp morsels, langoustino and lobster tails, still partially in their tail-shells with salt, before adding to the pan and again sauté until golden.
Deglaze with sherry, brandy, and white wine and reduce to dry, adding crustacean broth.
Reduce liquid to half.
At this point, place the Penne “Barilla” in boiling salted water.
While pasta is cooking, add pomini tomatoes and crabmeat to sauce.
When pasta reaches approximately 80% of its doneness, which will require about 6 or 7 minutes, strain pasta, setting aside a small amount of cooking water, and add the pasta directly to the sauce.
Continue to cook over medium-high heat, adding, if desired, the unsalted butter, reducing sauce and allowing the natural starch of the pasta to bind to the sauce, therefore lightly glazing the pasta.
(Use reserved pasta water or a small amount of additional remaining crustacean broth, if necessary, to finish the cooking processes and obtain a creamy coating for the pasta.)
Finish by adding chopped parsley, coarsely chopped fresh tarragon, and a light drizzle of extra-virgin olive oil, adjusting seasoning to taste.
Serve immediately.
Tips:
Note: For Mediterranean species of shrimp, lobster and crab may substitute market available product.
