Fettuccine with Oriental Lobster Sauce
(4 to 6 servings)
1 lb fresh or dried fettuccine or linguine
2 (1 lb) lobsters, or 1 lb medium raw shrimp
salt to taste
1/4 cup plus 2 tbsp olive oil
1/4 cup Vietnamese (nuoc mam) or Thai (nam pla) fish sauce, available where Oriental ingredients are sold
1-1/2 tsp minced garlic
1 tbsp finely chopped shallot
2 tbsp finely chopped coriander
1 tbp finely chopped mint, or 1 tsp dried and crumbled
8 scallions, trimmed and cut crosswise into 1/2-inch pieces
1 tbsp finely chopped hot green chilies, such as jalapeno or serrano
1 tbsp honey
1/2 tsp freshly ground pepper
4 tsp finelyy shredded fresh ginger
1/2 cup finely chopped scallions
1/2 lb broccoli, top part only, cut into bite-size pieces
16 snow peas, stringed as necessary
1 cup skinned, seeded tomatoes cut into thin julienne strip
Bring about 4 quarts water to boil for pasta. In another pot, cook lobsters or shrimp. Add salt to each pot.
Drain lobsters and remove meat from both tails and claws. Cut lobster meat into large bite-size pieces. If using shrimp, sheel and devein them and leave them whole.
In saucepan, combine 1/4 cup olive oil, fish sauce, garlic, shallots, coriander, mint, scallion pieces, chilies, honey and pepper. Blend well with whisk. Add ginger and chopped scallions. Add broccoli and snow peas and cook, stirring, about 1 minute. Add tomatoes and cook, stirring, about 1 minute. Add lobster or shrimp and stir to blend. Cover and keep warm.
Meanwhile, drop pasta into boiling water. If fresh pasta is used, cook about 1-1/2 minutes. Dried pasta, cook 7 to 9 minutes.
Drain pasta and return it to pot. Add 2 tbsp olive oil and toss. Serve equal portions of pasta with equal portions of lobster sauce. Serve immediately.
|