Classic spaghetti tasty and easy to make,
thanks as always to the chef Richard Zanni for your professionalism and for teachings.

And now …LIGHT THE FIRES!

INGREDIENTS FOR 4 PEOPLE:

- 2 lobsters (about 800g)

- 320g of spaghetti

- 600g of peeled tomatoes

- 12 cherry tomatoes datterini

- 1 clove of garlic

- Parsley to taste

- Pepper (to those who like it)

- Extra virgin olive oil to taste

- Salt

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Split the lobsters in two parts,
in a frying pan fry a clove of garlic in olive oil,
add the tomato and make Simmer for five minutes,
lobsters with salt and place the pulp in contact with the sauce and cook for another 3 minutes.
Turn the lobsters and add chopped tomatoes into four,
continue cooking for another 5 minutes;
remove the lobsters from the sauce, keep warm, drain the pasta and whip on high heat for about a minute with the addition of fresh parsley.

Et voila … a special dish!