Comments on: Spaghetti with Lobster & Tomatoes a la Marketman

By: mario

mario — Tue, 21 Oct 2008 03:54:18 +0000

Kaye in the edition of february 2007 you asked some capples recipe i hope no t6o be late andi will give you one Italian,as i m ,easy and testy
in a fry pan put three spoon of olive oil
het the oil and put inside
somel bomless olives
cupples aboundant
5 basil leaves
4 anchovies (use the one keeped in salt well cleaned)
two can of peeled tomatos
amd last but not the last aboundant oregano (the dry one is good)
season with salt and black pepper (no to much salt because anchovies anc capples are all ready salted)
cook at slow firte for about 30 min till the anchovies melt and disappear
in a pot where you have boiling water salted put spaghetti , possible an italian brand as BARILLA OR DEL VERDE number three or spaghettini
cook till are no very ready drain and put the spaghetti in the sauce you just prepared toss and let finish cook there
please spaghetti has to be AL DENTE means no well cooked but little bit hard to bite
se4ve with a cup of red wine
and very hot
i like to add fresh red chilly but not all like red hot chilly
and BUON APPETITO

By: Marketman

Marketman — Tue, 06 Feb 2007 12:46:23 +0000

marga, with shell brine with lots of salt for at least 1.5 hours in a cold fridge. If you are brining without shells (because of recipe) I would do it a little shorter at say 1 or less hours…

By: marga

marga — Tue, 06 Feb 2007 10:55:38 +0000

Pardon me but how do you “brine” the prawns??? with the shell or without???

By: Maria Clara

Maria Clara — Mon, 05 Feb 2007 17:49:26 +0000

Looks great.

By: MRJP

MRJP — Mon, 05 Feb 2007 17:46:37 +0000

My husband always wants his lobster prepared with pasta. What I do is prepare some pasta and make italian spaghetti sauce (or sometimes when I’m too lazy to make it from scratch, I used Prego italian sauce whis is really really good), split the lobster tail in two, sprinkle it with same iodized salt, rub some butter on it, put it in a metal pan and throw it into the oven. When it’s cooked, put it on top of sauced pasta on a big plate, with few leaves of parsley as garnish. My husband always loved it.