b'Pasta with Ginger and Lobster SaucePasta al sugo di zenzero e ar agostaYou will find this recipe sinfully delicious. Sometimes I make theLobster Saucesauce and, instead of12 cup frozen peasserving it over pasta,4 tablespoons butter (optional)2 tablespoons olive oilI scoop it all up with a4 cloves garlic, thickly cut12 onion, finely choppedloaf of bread. Try not14 teaspoon red pepper flakesto do it too often or you1 tablespoon fresh ginger, choppedDiced meat from 3 medium steamed lobster tails (save the tail shells to make the sauce) will become your tailors14 cup brandySalt and pepper to tastebest customer. 1 pound rigatoni4 tablespoons grated Parmesan cheeseChopped parsley for garnishChopped tomatoes for garnishChefs TipYou can use any kindMake the Lobster Sauce. Add the green peas to the sauce and keep warm.of pasta that you like;In a large saut pan, cook the butter over medium heat until it starts sizzling. Add the olive oil, garlic, onion, red pepper flakes, and ginger. Cook for 4 minutes stirring well. Add the diced lobster linguine or spaghettimeat and cook for one more minute, stirring well. Add the brandy and stir to dislodge any brown would also be a greatbits. Cook until reduced by one half. Add the Lobster Sauce with the peas. Season to taste and bring to a simmer.choice. You can also serve it over steamedBring a large pot of salted water to boil. While the sauce is simmering, cook the pasta according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta and simmer rice or just some over low heat, stirring constantly, until the pasta is well coated, about 3 minutes. Sprinkle with plain risotto. Parmesan cheese. Stir well. Garnish with parsley and tomatoes if desired. tre 20'