“This dish is a creative mix of textures, aromas, taste, consistency, similar to when we find raw, rough, smooth, soft, cleated, long, curled, curved and broken shapes in architecture. Each one important individually, but together they form a symphony of impressions or a beautiful whole like those seen on a range of different facades in Rome.”
- 400g of pasta (e.g. tagliatelle)
- 5 cloves of garlic
- 3 red, strong chili peppers
- cut into small slices
- 3 tbsp flat-leaf parsley, chopped
- 4 large lobsters
- 2 glasses of white wine
- Salt/freshly ground pepper
- Rinse the lobsters under running water. Fry the garlic and put it aside. Then fry the chili with parsley and add a glass of wine. Bring to the boil on high heat in a wok.
- Add the lobsters together with the rest of the wine and cover. Let it stand, covered, for about 2 min.Then stir for 3 min. until it is done.
- Take the lobsters up. Snap off the joints and claws. Take the meat out of the joints and claws with a seafood fork. Snap off the top of the tail and free the meat. Cut the tail lengthwise in the middle to make it easierto remove the meat from the shell. Put the meat back in the wok.
- Pour the freshly-cooked pasta into the pan with the lobster meat and stir. Serve immediately. Add extra olive oil to serve.