Spicy Lobster Capellini

One of our all time summer faves! Capellini tossed in tomato-brandy cream sauce with fresh lobster and spicy Calabrian chili for a kick! I just love the flavor the brandy adds to this dish - trust me on this one!

By @thepastatable

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 0.5 lb capellini
• 0.5 cup pasta water
• 2 tbsp butter
• 0.5 shallot
• 4 garlic cloves
• 6 oz tomato paste
• 1 tbsp crushed Calabrian chili pepper
• 0.5 tsp salt
• 0.25 cup brandy
• 0.75 cup heavy cream
• 0.375 lb lobster meat
• 0.5 lb capellini
• 0.5 cup pasta water
• 0.25 cup Parmigiano Reggiano
• 0.25 cup Italian parsley

Instructions

1. Fill a large pot with water and bring to a boil over high heat.
2. Add 1/2 lb. of capellini to the boiling water and cook according to the package instructions until al dente, about 3-4 minutes.
3. Reserve 1/2 cup of pasta water, then drain the capellini and set aside.
4. In a large skillet, melt 2 tbsp. butter over medium heat.
5. Add 1/2 shallot, finely chopped, and cook for 2-3 minutes until softened.
6. Add 4 minced garlic cloves and sauté for another 1-2 minutes until fragrant.
7. Stir in 6 oz. of tomato paste and cook for 3-4 minutes until it darkens in color.
8. Add 1 tbsp. crushed Calabrian chili pepper and 1/2 tsp. salt to the skillet, stirring well.
9. Pour in 1/4 cup brandy and let it cook for about 2 minutes until slightly reduced.
10. Stir in 3/4 cup heavy cream and bring to a simmer.
11. Add 1/4 - 1/2 lb. chopped lobster meat to the skillet and cook for 3-4 minutes until heated through.
12. Add the cooked capellini to the skillet and toss everything together, adding pasta water if needed to reach desired sauce consistency.
13. Remove the skillet from heat and sprinkle 1/4 cup finely grated Parmigiano Reggiano over the pasta.
14. Garnish with 1/4 cup finely chopped Italian parsley before serving.