fresh linguine, calabrian chili, pancetta, creme fraiche & pecorino toscano

Serves 4

12 oz linguine, cooked according to package instructions

4 oz pancetta, diced

1 tablespoon Calabrian chilies, chopped

2 tablespoons fresh oregano, minced

½ cup white wine

8 oz cooked claw and knuckle lobster meat, cut into bite size chunks

1 lb prawns, peeled and deveined

½ cup parsley, chopped

4 tablespoons crème fraiche

4 tablespoons butter

Salt and pepper to taste

4 oz pecorino cheese, shredded

The Directions

Cook linguine according to package instructions. Set aside ½ cup pasta liquid. In a large saute pan over medium heat add pancetta and cook until crisp. Add Calabrian chilies and oregano and saute 2 minutes. Deglaze with white wine. Add lobster meat and prawns and saute 2-3 minutes. Add cooked linguine, parsley, cream fraiche, butter and salt and pepper to taste. Toss to combine. If needed adjust consistency with a splash of reserved pasta water. Top with shredded pecorino cheese.

Ingredients