Ingredients
Scale
- 300g bucatini pasta
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry apple vinegar
- 250g cooked lobster meat, chopped
- 1/2 cup reserved pasta water
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup freshly shaved Parmesan cheese
Instructions
- Cook bucatini in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- In a skillet, melt butter with olive oil over medium heat. Sauté minced garlic and red pepper flakes for about 1 minute.
- Add apple vinegar and simmer for 2–3 minutes until slightly reduced; then stir in the lobster meat to warm.
- Toss the drained bucatini into the skillet with the sauce, adding reserved pasta water gradually for a silky texture.
- Season with salt and pepper, mix in parsley, and plate with shaved Parmesan on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg