Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 6
By: Giada De Laurentiis, Giada’s Holiday Handbook
Ingredients:
3 tbsp extra virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
¼ tsp red pepper flakes
½ tsp salt
2 cups tomato purée
¼ cup cream
1 lb linguine
¼ cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
½ cup fresh basil leaves, roughly chopped
¼ cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
2 (1 1/2-lb) lobsters, steamed with meat removed
Directions:
- Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, about eight minutes. Add the shallots, garlic and red pepper flakes and cook for an additional three minutes until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for five minutes.
- Bring a large pot of salted water to a boil. Cook the linguine for one minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to one cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, one minute. Serve with additional Parmesan if desired.
