Spaghetti Rudolfo
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g prawns or lobster meat, possibly crayfish
- 1 glass lobster or crustacean stock
- 1 cube lobster paste or crab paste
- 1 can tomato (s)
- 1 bunch parsley, smooth
- 1 large onion (s)
- 1 carrot (s)
- 3 clove (s) garlic
- 2 bay leaves
- 2 cl Pernod
- 150 ml cream
- 10 cherry tomato (s)
- 600 g spahetti
- 1 chilli pepper (s)
- 1 pinch (s) sugar
- salt and pepper
- olive oil
- butter
Print Recipe
Pin Recipe Instructions
- Dice the onion and carrot, roast in olive oil, chop two cloves of garlic and the chilli pepper, add a pinch of sugar and the bay leaves, then deglaze with a dash of Pernod. Add canned tomatoes and lobster stock and simmer over low heat for at least 1 hour. Then finely puree with the hand blender or mixer. Add the cream and lobster paste, bring to the boil briefly and season with Pernod, salt and a little pepper. Beat again with the hand blender.
- Cook the spaghetti according to the instructions on the packet.
- Fry the prawns in olive oil and a little garlic, only toss the lobster meat in hot butter. Halve and add the cherry tomatoes, season with salt and pepper and add the chopped parsley.
- Serve the spaghetti with sauce and prawns.
- A Sancerre or Chablis goes well with this, and a Spanish Rueda also goes well.
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