GRILLED LOBSTER TAILS FRA DIABLO SERVED WITH FETTUCCINE AND SABATINO WHITE TRUFFLES
SERVES: 4 to 6
4 tablespoons olive oil, divided
3 cloves garlic, sliced
1 teaspoon hot pepper flakes1/2 cup white wine
1 cup basil leaves, divided
2, 28 oz cans whole peeled Italian tomatoes
1 cup lobster meat
Salt and pepper, to taste
1/4 cup chopped Italian parsley
½ cup heavy cream
4-6 baby lobster tails, split in half to butterfly
1 lb. Freshly prepared or boxed Fettuccine
2 tablespoons Sabatino White Truffle Olive Oil
Sabatino Tartufi fresh White Truffles, shaved thin, optional
1. Cook the pasta in boiling, salted water according to package instructions. While the pasta is cooking, heat a small skillet over medium-low heat.
2. Add the butter and when it’s hot, add the garlic and gently sauté until garlic is softened but not browned, about 1 minute.
3. Stir in the cream and add the truffle sauce. Simmer for 1-2 minutes, stirring slowly, after a few minutes, add the salt. Remove the truffle sauce from heat and set aside.
4. When pasta is done, just before draining it, reserve 2 Tbsp. of the pasta cooking water. Drain the pasta, return it to the pot, and add the cream truffle sauce, Parmesan cheese, pasta cooking water and a few grinds of black pepper. Toss until sauce is creamy and pasta is coated. Serve immediately with more cheese, if desired.