Barilla® Thick Spaghetti With Lobster

Rich nuggets of lobster offset colorful tomatoes and basil in this light dish.

4 lbs. Barilla® Thick Spaghetti
8 cloves minced garlic
4 lbs. sliced, raw lobster meat
pepper, as needed
2 lbs. concasse plum tomatoes
1 1/3 cups extra-virgin olive oil
3 lbs. thinly sliced red onion
salt, as needed
3/4 cup white wine
1/4 cup julienned fresh basi
  1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.
  2. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  3. For each serving, to order: Heat 1 Tbsp. oil and saute 1/3 clove garlic and 2 oz. onion until translucent. Add about 2 1/2 oz. lobster meat and saute until just opaque. Season with salt and pepper. Add 1 1/2 tsp. wine and about 1 1/2 oz. tomatoes. Bring to a simmer and stir in 1 tsp. basil. Reheat 1 1/2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to pan with 1/3 cup pasta water. Toss, plate, and drizzle with olive oil to finish.