Servings:
Serves 6 Servings
Ingredients
- 1 pound penne pasta (barilla)
- 6 ounce extra virgin olive oil (preferably sicilian)
- 3 clove garlic (sliced)
- 1/4 teaspoon chili flakes
- 6 teaspoon shrimp (16-20 cleaned and cut into small pieces)
- 1 teaspoon 1.5 pound maine lobster ( blanched and meat removed also cut in small
- 6 teaspoon langoustine tails (cleaned and cut into small pieces)
- 16 ounce cherry tomatoes (quartered)
- 8 ounce white wine
- 8 ounce jumbo lump crabmeat
- 8 ounce butter
- 3 tablespoon Italian parsley (coarsely chopped)
- 1 tablespoon Tarragon (coarsely chopped)
Preparation
Baking Directions:
In large pot of boiling salted water, cook penne until al dente (approximately 8 minutes).
Meanwhile, warm garlic in half of the olive oil.
When lightly brown add shrimp and langoustines.
Add cherry tomatoes and cook for 1 minute.
Now add white wine and reduce by half.
Add crabmeat and lobster.
When the pasta in done, add it to the pan with the sauce and continue to cook.
As sauce cooks with the pasta, add both the herbs and the butter, finally adding the remaining olive oil when the pasta and the sauce are creamy and homogenous.
Adjust seasoning with salt and pepper.
