Fettuccine with Lobster Pantelleria-Style

Ingredients

• 0.5 cup basil leaves 
• 1 tablespoon pepper black freshly ground
• 1 tablespoon crushed chili pepper crushed
• 1 pound fettuccine barilla 
• 2 cloves garlic 
• 3 pound lobsters cooled steamed
• 0.5 cup mint leaves 
• 0.5 cup olive oil extra-virgin
• 1 cup parsley leaves chopped for garnish
• 4 medium plum tomatoes canned roughly chopped
• 4 tablespoons salt capers packed rinsed drained

Equipment

• bowl
• blender

Directions

1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. Crack lobster shells and remove meat.
3. Cut tail into 1/2-inch slices and claws into 3 pieces. Set aside tomalley.
4. In a blender, mix mint, basil, parsley, garlic, capers, tomatoes, black and chili pepper and extra-virgin olive oil to form smooth paste. If needed, add a little more olive oil.
5. Pour pesto into large serving bowl.
6. Cook fettuccine according to package instructions until al dente.
7. Add lobster into the pasta cooking water for 1 minute.
8. Drain well.
9. Pour hot pasta and lobster into the bowl and toss like a salad until well mixed and serve immediately.
10. Sprinkle with chopped parsley leaves.