Ingredients
- Salt
- ½ cup coarsely chopped chorizo
- 6 tablespoons extra virgin olive oil
- 1 cup chunked cooked lobster meat
- 1 cup peas, defrosted if frozen
- ½ pound fettuccine or other long pasta
- Crushed red pepper flakes to taste
- Coarse salt to taste
2 large or 4 small servings
Preparation
- Bring a large pot of water for pasta to a boil, and salt it. Combine chorizo and 2 tablespoons oil in a large skillet; when it begins to brown, add lobster and peas. Cook, stirring occasionally, until hot, then keep warm while you cook pasta.
- Cook pasta until tender but not mushy, then drain. Toss with chorizo-lobster mixture, remaining olive oil, red pepper flakes and salt. Serve immediately, with Duvel.
30 minutes
Dining and Cooking