SPICY LOBSTER & CRAB TAGLIOLINI CON LA MOLLICA
STOCK
8 cups (64 oz.) seafood stock
4 cups water
2 TBSP EVOO
4 cloves garlic, peeled, crushed
1 red onion, rough cut
1 jalapeño rough cut
1 bulb fennel, rough cut
3 bay leaves
5 lobster tails, thawed if previously frozen
PASTA & SAUCE
2 TBSP EVOO + 1 TBSP butter
1 lb. tagliarini, fettuccine or a thick linguine
1/2 lb. lump crabmeat
Reserved lobster meat (see above)
2 leeks, white & green parts, thinly sliced
4 cloves garlic, chopped
2 TBSP Extra Hot Calabrese Pepperoncino Paste
2 Whole Hot Dried Chili Peppers, crushed
1 glass white wine
1/2 cup heavy cream
1/2 cup grated Pecorino Romano
1 TBSP chopped tarragon
1 TBSP lemon juice
Salt & pepper to taste
MOLLICA(Toasted Seasoned Bread Crumbs)
1/2 cup 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, sauté 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
Recipe & Photo Credit SundayDinnerDiary
