SPICY LOBSTER & CRABΒ TAGLIOLINI CON LA MOLLICA
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STOCK
8 cups (64 oz.) seafood stock
4 cups water
2 TBSP EVOO
4 cloves garlic, peeled, crushed
1 red onion, rough cut
1Β jalapeΓ±o rough cut
1 bulb fennel,Β rough cut
3 bay leaves
5Β lobster tails, thawed if previously frozen
PASTA & SAUCE
2 TBSP EVOO + 1 TBSP butter
1 lb.Β tagliarini, fettuccineΒ or a thick linguineΒ
1/2 lb. lump crabmeat
Reserved lobsterΒ meat (see above)
2 leeks, white & green parts, thinly sliced
4 cloves garlic, chopped
2 TBSP Extra Hot CalabreseΒ PepperoncinoΒ Paste
2 Whole Hot DriedΒ Chili Peppers, crushed
1 glassΒ white wine
1/2 cup heavy cream
1/2 cup gratedΒ Pecorino Romano
1 TBSP chopped tarragon
1 TBSP lemonΒ juice
Salt & pepper to taste
MOLLICA(Toasted Seasoned Bread Crumbs)
1/2 cupΒ panko
1 TBSP butter
1/2 TSP Italian Seasoning
Salt & pepper to taste
1/2 TSP Spanish smoked paprika
Heat EVOO in stockpot. Add onions, garlic, jalapeno, fennel & sauté until fragrant. Add stock, water, bay leaves & bring to boil. Boil lobster in stock (about 4 mins for 5 oz tails), then remove to ice bath. Once cool, remove meat from shells. Cut meat into thick slices & set aside. Add shells back to stock & simmer.
Cook pasta in stock until al dente (2 min less than recommended cooking time) while preparing sauce.
Heat EVOO in saucepan. Add leeks, garlic, peppers, sautΓ© until softened. Add wine, evaporate. Add cream, cheese, stir until smooth. Fold in crab & lobster, heat through. Add tarragon, lemon, then pasta directly into sauce. Gently toss. Add few scoops of stock until desired consistency achieved.
For the mollica, melt butter in small pan. Add panko, seasoning, toast a few mins.
Plate pasta. Top with plenty of mollica. Buon Appetito
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Recipe & Photo Credit SundayDinnerDiary
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