Preparation

To start, in a pan of boiling salted water, scald the lobsters for 8 minutes and set aside.

Bring a pan to the heat with oil and brown the garlic.

Then add the tomatoes and let it cook over medium-low heat.

Meanwhile, cook the dough in a pan with water and a pinch of salt.
When it is al dente, drain and add the other ingredients to the same pan, stirring to mix well. Peel the lobster and serve the pasta with it, sprinkled with parsley (or basil).

Enjoy your food!

Ingredients

  • 2 medium lobsters
  • 10 ml of olive oil
  • 1 clove of minced garlic
  • 240 g of ripe cherry tomatoes
  • 320 g linguini
  • chopped sausage to taste