Recipe: Delicious Linguine alla chitarra with Lobster 🦞 (gluten-free)

Linguine alla chitarra with Lobster 🦞 (gluten-free). Chop the onion and pour it in a pan with the chilly and the oil. Add the salt and the tomato passata. Spaghetti alla chitarra literally translates to 'guitar spaghetti' as, traditionally, it is pressed into long, square-shaped spaghetti strands using a stringed chitarra pasta cutter.

The spaghetti alla chitarra are a lot of pasta used in the first Abruzzo cuisine , traditionally prepared by housewives in the home, in this version dressed with the flesh of the crustacean known throughout the world for its refinement Originating in the Abruzzo region of Italy, this squared spaghetti shape is named for the guitar-shaped kitchen tool that gives it its unique thick cut and al dente bite. This versatile pasta pairs up with a number of sauces, from light tomato to hearty meat sauce. DeLallo Spaghetti alla Chitarra Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the. You can cook Linguine alla chitarra with Lobster 🦞 (gluten-free) using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Linguine alla chitarra with Lobster 🦞 (gluten-free)

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

YouTube's "Pasta Grannies" share their old-fashioned Italian recipe for Pasta alla Chitarra (homemade spaghetti) with a simple tomato sauce. Traditionally, pasta dough is cut with a chitarra, an Italian-style pasta cutter named after the guitar (That's why it's called Pasta alla Chitarra). Tonnarelli are a similar pasta from Lazio. Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti.

Linguine alla chitarra with Lobster 🦞 (gluten-free) step by step

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 😊.

Heat a large straight-sided skillet over medium heat. Add the shallots, garlic and red pepper flakes and cook. A chitarra (pasta guitar) is a frame strung with music wire, used to cut fresh pasta into strands. Chitarras originated in the Abruzzo region of Italy. One rolls out pieces of pasta dough by hand, places each sheet of fresh pasta on the wires, and presses the sheet through the wires with a rolling pin.