Today, I wanted to propose, as part of my partnership with Barilla,
a pasta recipe but more festive than usual, something you can prepare when you are entertaining friends or family. I don’t know about you, but I tend to reserve pasta for everyday cooking. And in fact, just add ingredients that are out of the ordinary and voila, they immediately acquire a more chic side.
For this creation, I was inspired by the book Pasta de Barilla and more precisely by a recipe for
all’aragosta linguine (lobster linguine) that I declined with
gambas . It’s absolutely succulent. Linguine, for those who don’t know, is long pasta, a bit like spaghetti but flat.
400 g of
pasta , some
- for me
- 250 g of tails of gambas peeled and awakened (I took frozen gambas)
- 20 g of butter
- 1 tablespoon of tomato concentrate
- 150 g of fresh cream
- Recipe ingredients
1 tablespoon of olive oil
100 ml of
1 pinch of salt
1 pinch of pepper
Pour 1 tablespoon of oil in a frying pan.
Add the tomato paste, cream and bring to a boil.
As soon as the pasta is cooked al dente (7 minutes), drain and pour into the pan. Sauté in the sauce for 1 minute to finish cooking, set aside and serve immediately.
Little tips learned at Barilla on the right combinations:
There are as many shapes of pasta as there are ways to cook it. However, some combinations work better than others:
- Long pasta goes well with pesti and creamy tomato or fish sauces like this one.
- Short pasta likes rich meat or cheese sauces.
- As for the egg pasta, it is perfect to accompany cream sauces or vegetable sauces.
Afterwards, these rules are relaxed according to regional specificities and according to everyone’s opinion for more delicacy. Italian cuisine is a cuisine of products, of seasons, of terroir. For example, we use more butter in the North, olive oil in the South and fish in the coastal regions,” explained Marcello Zaccaria, Chef Barilla.