Wednesday, February 16, 2011

Lobster Linguine with White Wine Clam Sauce




How many of you need a Valentine's Day do-over?  I'll bet it's more people than you would think!

Upon surveying friends and family, life got in the way this year for so many of you.  So I thought this super simple meal, using both fresh and store-bought ingredients, might just be the ticket for the upcoming weekend. 

I wanted to get this post up before Valentine’s Day, but my job and my life had to come first. 

Actually, this is one of the few years my hubby and I had the chance to spend Valentine’s Day together.  It’s only because we just happened to get sent out of town on business to South Florida and could meet in the middle. 

If you didn’t get to spend time with your sweetie on February 14th, why not make this meal THIS weekend for a quick and romantic Valentine’s Day Do-Over?



You will need:

¼ lb. Linguine
2 lbs steamed Lobster Tail, shelled and chopped

Steamed Lobster

Other Stuff:

One 10.5 ounce can White Clam Sauce
1/8 cup dry White Wine
1 tablespoon Butter
Fresh Parsley, chopped
Slice of Lemon, optional

Cook linguine per package directions (suggest under-cooking by one minute).

In a large skillet, add clam sauce, wine and butter.  Bring to boil and reduce to simmer, about six minutes, until sauce thickens up.  Add cooked linguine and lobster to sauce. 


Lobster and White Wine Clam Sauce

Toss and plate. 
Top with fresh parsley. 
Serve with Lemon slice.

Suggested side dish:  Roasted Asparagus.

Makes 2 servings.
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