Astakomakaronada with a Twist

Ingredients

• 2 lobsters (500g each) or 4 lobster tails 2 lobsters (500g each) or 4 lobster tails
• 300g linguine pasta 300g linguine pasta
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/4 cup white wine 1/4 cup white wine
• 1/4 cup Kalamata olives, pitted and halved 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons capers 2 tablespoons capers
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In the meantime, prepare the lobsters by boiling them in a separate pot of salted water for about 8-10 minutes, or until the shells turn bright red. Remove the lobsters from the pot and let them cool slightly. Once cooled, remove the meat from the shells and chop into bite-sized pieces.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
4. 4.
   Add the crushed tomatoes, white wine, olives, capers, dried oregano, and red pepper flakes (if using) to the skillet. Season with salt and pepper to taste. Simmer the sauce for about 10 minutes to allow the flavors to meld together.
5. 5.
   Add the chopped lobster meat to the skillet and cook for an additional 2-3 minutes, until the lobster is heated through.
6. 6.
   Add the cooked linguine pasta to the skillet and toss gently to coat the pasta with the sauce.
7. 7.
   Serve the Astakomakaronada hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Lobster — To ensure the lobster meat remains tender, avoid overcooking it. Boil the lobsters just until the shells turn bright red, and then promptly remove them from the pot.
• Linguine pasta — Cook the pasta until al dente to maintain its texture and prevent it from becoming mushy.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes.
• If you prefer a smoother sauce, use an immersion blender to puree the tomato sauce before adding the lobster meat.
• Serve the Astakomakaronada with a side of crusty bread to soak up the delicious sauce.
• If lobster is not readily available, you can substitute it with prawns or shrimp.
• Fresh lobster is always preferred, but if it's not accessible, frozen lobster tails can be used as a substitute.

Serving advice

Serve the Astakomakaronada hot, garnished with fresh basil leaves. Accompany it with a side of crusty bread and a simple green salad to complete the meal.

Presentation advice

Plate the Astakomakaronada by twirling the linguine pasta onto individual plates. Arrange the lobster pieces on top of the pasta, allowing them to be the star of the dish. Drizzle some of the tomato sauce over the lobster and pasta, and garnish with fresh basil leaves for a pop of color.