Piri Piri Lobster with Saffron Linguine

Ingredients

• 8 cups water
• 1/2 teaspoon saffron threads
• 1/2 teaspoon ground turmeric
• Salt
• 1 tablespoon plus 1 teaspoon olive oil
• 1/2 pond fresh linguine
• 1/2 cup Piri Piri sauce
• 1/2 cup chopped onions
• 1 teaspoon chopped garlic
• 1/2 cup pitted Kalamata black olives
• halved
• 1/2 pint red teardrop tomatoes
• stemmed and halved
• 1/2 pint yellow teardrop tomatoes
• stemmed and halved
• 1 pound cooked lobster meat (from 3 live 1 pound lobsters) cut into 1/4-inch pieces
• Salt
• Freshly ground black pepper
• 4 ounces Parmigiano-Reggiano cheese
• grated
• 1 tablespoon finely chopped fresh parsley leaves

Instructions

1. In a saucepan, over medium heat, add the water, saffron and turmeric.
2. Season with salt.
3. Add a tablespoon of the oil.
4. Bring the liquid to a boil and boil for 5 minutes.
5. Add the pasta and cook until tender, about 4 to 6 minutes.
6. Drain and cool under cold water and drain again.
7. Toss the pasta with the remaining teaspoon of olive oil and set aside.
8. In a large saute pan, over medium heat, add 1 tablespoon of the Piri Piri.
9. When the oil is hot, add the onions and garlic.
10. Saute for 1 minute.
11. Add the olives, tomato and lobster meat.
12. Season with salt and pepper.
13. Add pasta and toss.
14. Continue to saute for 1 minute.
15. Remove from the heat.
16. To serve, mound the pasta in the center of each plate.
17. Garnish with grated cheese and parsley.