Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, linguine alla chitarra with lobster 🦞 (gluten-free). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Linguine alla chitarra with Lobster (gluten-free). Prepare the coffee and let it rest. Meanwhile, split lobster tails lengthwise with a sharp knife. Remove the meat, chop coarsely and add it to the sauce.

Linguine alla chitarra with Lobster 🦞 (gluten-free) is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Linguine alla chitarra with Lobster 🦞 (gluten-free) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook linguine alla chitarra with lobster 🦞 (gluten-free) using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Linguine alla chitarra with Lobster 🦞 (gluten-free):

1. Make ready Fresh parsley
2. Prepare 50 g onion
3. Take Chilly flakes or fresh chilly
4. Make ready 40 g olive oil
5. Take 600 g lobster meat
6. Take 1 pinch salt
7. Take 400 g tomato passata
8. Prepare 350 g linguine pasta (gluten-free)

For the sauce: In a medium saucepot, add the olive oil and guanciale and cook over medium heat to render the fat from the guanciale until it starts to turn light brown. Add the garlic, oregano, crushed pepper and basil, and mix. Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region in Italy. Split lobster tails lengthwise with a sharp knife, remove the back intestine that runs across the centre of the body.

Instructions to make Linguine alla chitarra with Lobster 🦞 (gluten-free):

1. Chop the parsley and set aside
2. Chop the onion and pour it in a pan with the chilly and the oil. Let it fry slightly for 2 min on medium heat.
3. Then add the Lobster previously cut in pieces and let it fry for 2 min on high heat.
4. Add the salt and the tomato passata.
5. Cook it for 10 min at 100*C and stir It time to time.
6. Place then a saucepan with 2/3 of water and bring it to boil.
7. Add the salt and the linguine pasta. Let it cook as advices on the package if you like al dente, if not allow the pasta to cook for an extra 2-3 min
8. Drain the pasta and add the sauce in it. Serve it with a pinch of olive oil and parsley that you previously set aside.
9. Enjoy 😊

Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region in Italy. Split lobster tails lengthwise with a sharp knife, remove the back intestine that runs across the centre of the body. Spaghetti typical for the Italian region of Abruzzo. This pasta is manufactured with the use of a guitar-like device, hence its name (chitarra or guitar). Served with sauces makes a favourite dish of Europeans.

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