نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

معكرونة سباجيتي بصلصة الأرابياتا مع السلطعون

Italian 10 Mins Prep · 30 Mins Cook

Twist off the heads of the lobsters. Reserve the heads and place the tails back in the fridge.
To make the arrabbiata sauce, heat the oil in a large saucepan over a medium heat, sauté finely grated garlic and finely sliced chilli until fragrant.
Add the lobster heads and sauté for another 5 minutes.
Stir in the tomatoes and water, lower the heat to a gentle simmer and cook for 8 minutes or until the sauce starts to thicken.
Remove the lobster heads.
Season well with salt and pepper before stirring in finely chopped basil leaves.
Cook the spaghetti according to packet instructions.
Meanwhile, add the lobster tails to the sauce and cook, lid on, for 10 minutes or until the flesh is opaque.
Remove the lobster tails while you toss the cooked spaghetti through the sauce.
Serve immediately with the lobster tails on top.