WEEKDAYS 1e|12c|p

Fresh Pappardelle with Ramps and Lobster

Mario Batali
Servings: 4
1 to 30 min

This fresh and seasonal dish is simply delicious. Try it tonight!

  • Ingredients
  • step-by-step directions
Fresh Pappardelle with Ramps and Lobster
  • 1 pound Fresh Pappardelle
  • Salt and Freshly Ground Pepper
  • 3 tablespoon Extra Virgin Olive Oil
  • 2 cloves Garlic (sliced)
  • Red pepper chile flakes (to taste)
  • 6 Ramps
  • 1-1 1/2 pound Cooked Lobster
  • 1/4 cup Toasted bread crumbs (for garnish)
  • 1/4 cup White Wine
  • Bring a large salted pot of water to a boil. Drop the parpadelle and cook until al dente, about a minute.
  • In a large skillet over medium-high heat, add the olive oil.
  • Once hot, add the garlic and ramps and sautee until just tender, about 3 minutes. Add chile flakes to desired heat.
  • Chop the lobster into small chunks and add to pan, cooking another 1-2 minutes. Deglaze the pan with white wine.
  • Add pasta to pan and toss to coat, adding a ladleful of the pasta cooking water if necessary to loosen the sauce. Season with salt and pepper and serve with a sprinkle of bread crumbs on top.
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