A delicious Italian pasta dish with lobster from Andy Needham at Zafferano for Taste of London
1. Fry all the ingredients gently until light brown, add the water and simmer for 30-40 minutes, skimming all the impurities and strain through a fine sieve.
1. Fry the onions and olives in olive oil until golden brown, add the peeled tomatoes and cook gently for 1 hour, season with salt and sugar.
2. Pour some extra virgin olive oil in a hot pan with some garlic, red chilli and the lobster meat. Seal the lobster for few seconds and then a splash of white wine, allow it to reduce, add some salt, one ladle of lobster stock, one ladle of tomato sauce and some fresh tomato fillets.
3. Cook the pasta in salted boiling water until "al dente", drain it off and pour it in the saucepan. Add some fresh basil, some chopped parsley and some more extra virgin olive oil, toss well, check the seasoning and serve.
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Recipe © courtesy of Andy Needham at Zafferano
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