Recipe - Lasagna Sarde With Lobster Tomatoes And Saffron

2 Spiny lobsters, 1 One half pounds
each, steamed 10 minutes
and cooled
4 tablespoon Extra virgin olive oil
1 md Red onion, in 1/8" julienne
2 Ribs celery, in 1/4" pieces
1 md Potato, in 1/8" dice
2 Cloves garlic, thinly cut or sliced up
One half pound Overripe tomatoes, in 1/2"
dice
1 cup Dry white wine
1 pn Saffron
1 pound DeCecco fettucine
One half cup Finely cut or sliced up chives

Remove lobster from shells and cut into 1/4inch pieces.

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14inch saute pan, heat olive oil until smoking. Add onion,
celery, potato and garlic and saute until golden brown. Add tomatoes, wine
and saffron and bring to a boil. Lower heat and simmer 1 minute. Cook pasta
according to package instructions and drain. Add lobster to tomato sauce in
pan and toss through. Add hot pasta to pan and add chives. Toss to coat and
serve immediately.

Yield: 4 servings

Recipe by: Molto Mario MB1D23 Posted to MCRecipe Digest V1 #620 by Sue
suechef@sover.net on May 26, 1997