by rebeccatheduck
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my 2 recipes »
rebeccatheduck's Notes:
Expand1 sweet onion, diced Ask a question about this ingredient
2 cloves garlic, crushed Ask a question about this ingredient
2 cups dry white wine Ask a question about this ingredient
1 tablespoon crushed red pepper Ask a question about this ingredient
1 tablespoon finely chopped fresh rosemary Ask a question about this ingredient
2 15 oz cans san marzano tomato puree Ask a question about this ingredient
2 leftover lobster shells, as well as whatever leftover meat you might have Ask a question about this ingredient
olive oil Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 pound linguine (about) Ask a question about this ingredient
Freshly grated pecorino cheese Ask a question about this ingredient
Sweat onions in a couple tablespoons of olive oil with the garlic, crushed red pepper, and rosemary. Let the onions start to stick to the bottom the pan a bit.
Ask a question about this stepDe-glaze the pan with the white wine and let it simmer and reduce by about half. I pull out the garlic at this point so nobody ends up with a big chunk of garlic in their bowl, but if you're into that kind of thing, go ahead and leave it there.
Ask a question about this stepAdd the two cans of tomatoes, lobster shells, rosemary and bay leaves. Turn the heat up and let it simmer for a few hours. I like to keep a lid on it for about an hour and half and then I take the lid off and let it reduce until I get it the consistency I like. You want the sauce to reduce, its best a little thick and it helps concentrate the flavors.
Ask a question about this stepWhen you're ready to serve it, cook up some linguine, pull out the shells, bay leaves and toss it together. Top it with some freshly grated pecorino and enjoy. And if you have leftover sauce freeze it. It'll be great in the future too.
Ask a question about this stepMake it again for your Mom and treasure the memory...Meanwhile, I think you mean to cut your uncooked pasta to one pound? Thank you for a wonderful family recipe.
What a great story and mom!