Linguine with Lobster (Linguine all'astice)
Linguine all'astice Say it: leen-GWEE-neh ahl-LAH-stee-cheh
Linguine all'astice is a celebratory Italian pasta of tender lobster tossed with long, slurpable linguine in a glossy tomato-and-white-wine sauce. It belongs to Italy's coastal tables, where seafood is cooked simply to let its sweetness shine. The sauce is built from olive oil, garlic, a little chili, wine, and tomatoes, then enriched by the lobster shells and meat. Each strand is coated in a briny, slightly spicy sauce, with pieces of sweet lobster throughout. It feels luxurious yet stays focused and clean-tasting.
Linguine with Lobster (Linguine all'astice)
Linguine all'astice
Pronounced leen-GWEE-neh ahl-LAH-stee-cheh
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the lobster and sauce
To finish
Method
Bring a large pot of salted water to a rolling boil. Plunge the lobsters in headfirst, cover, and cook for 5 minutes, until the shells are bright red. Transfer to an ice-water bath until cool enough to handle, then remove the meat from the tails, claws, and knuckles; reserve the shells and cut the meat into bite-size pieces.
In a wide skillet large enough to hold the pasta later, heat the olive oil over medium heat. Add the garlic and chili flakes and cook until the garlic is pale gold and fragrant, 1–2 minutes. Add the lobster shells and turn them in the oil for 2 minutes.
Pour in the wine and simmer until reduced by half, about 2 minutes. Add the crushed tomatoes and water, bring to a gentle simmer, and cook for 8–10 minutes, until the sauce is slightly thickened. Remove the shells and garlic, then season the sauce with salt and black pepper.
Meanwhile, cook the linguine in salted boiling water until 1 minute short of al dente. Reserve 1 cup (240 ml) of the pasta water, then drain.
Add the lobster meat to the sauce and cook for 2 minutes, until just opaque and hot. Add the linguine and toss over medium heat, adding reserved pasta water a splash at a time, until the sauce is glossy and coats the strands, 1–2 minutes.
Remove from the heat, stir in the parsley, and serve immediately.
Regional variant: White Lobster Linguine (Linguine all'astice in bianco)
Omit the crushed tomatoes. After adding the wine, add 1/2 cup (120 ml) pasta water and simmer the shells for 5 minutes; remove them, then finish the sauce with 2 tbsp (30 g) butter, the lobster meat, and a little grated lemon zest. Toss with the linguine and parsley as above.
Cook's notes
- Ask the fishmonger to split the lobsters for you if you prefer; cook them just until the shells turn red, as they will finish in the sauce.
- Keep the pasta slightly undercooked before tossing; the final minute in the sauce lets it absorb flavor and finish al dente.
- Don't discard the shells—simmering them in the sauce is what gives the dish its deep seafood flavor.
Serve with
A chilled dry white wine, such as Vermentino or Pigato, and crusty bread for the sauce.
Make ahead and storage
Best served immediately; leftovers keep refrigerated for up to 1 day and reheat gently with a splash of water.
