"Scialatielli" is a fresh pasta, born in
the Amalfi coast,
very similar to tagliatelle,
but it's ticker and less long.
8.8 oz (250 g) scialatielli (pasta)
70.6 oz (2 kg) lobster
3.4 oz (100 g) cherry tomatoes
2 cloves of garlic
a splash of white wine
In a large pan I bring to boil water, when the water starts boiling, I place the lobster into it and I cook it for 10-12 minutes.
Then I remove the lobster from the water and I allow it to cool.
"I" (my dad) remove the meat from the lobster, reserving the shells.
In a large pan, I brown garlic into oil (maybe 5 tbsp).
I cut tomatoes...
... and I put them into the oil.
I remove garlic and I add the lobster meat.
I stirr well.
I add white wine.
I add basil.
I cook pasta still firm.
I put pasta in the pan and I add a little bit of oil.
(Sorry, I didnt' make a video.)