Adapted from “Simply Organic” by Jesse Ziff Cool (Chronicle Books). Diane Rossen Worthington says this slightly indulgent pasta dish featuring lobster meat and cream and a touch of earthy Swiss chard is a crowd-pleaser. You’ll find adding the chopped Swiss chard to the pasta and water is an interesting technique with excellent results.
- 1 lobster tail (about 1 pound) or 3/4 pound peeled and deveined shrimp or scallops
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 to 6 garlic cloves, minced
- 2 shallots, thinly sliced
- 1 (14 1/2 ounce) can diced tomatoes (with their juice)
- 1 cup clam juice or chicken broth
- 1/2 cup dry vermouth
- 1 tablespoon chopped fresh thyme
- 1 teaspoon paprika
- 2 teaspoons grated lime zest
- 1 cup heavy cream (optional)
- 1 pound clams, such as littleneck, Manila, or cherrystone, scrubbed
- Freshly ground black pepper
- Pinch of ground red (cayenne) or chipotle pepper (optional)
- 12 ounces angel hair pasta
- 1 pound Swiss chard, coarsely chopped
Cut down the belly side of the lobster tail and remove the meat. Remove all fibrous or dark-colored membranes and cut the meat into bite-size pieces. Refrigerate until ready to use. Cut the lobster shell into 4 pieces. NOTE: If not using lobster, omit the shells in the sauce and proceed.
Heat the butter and oil in a large saute pan over medium-high heat. Add the garlic and shallots and cook for 2 minutes. Add the tomatoes (with juice), clam juice or broth, vermouth and lobster shells. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
Remove and discard the lobster shells. Add the thyme, paprika, lime zest, and cream, if using. Cook, uncovered, for 20 minutes, or until reduced by one-third. Bring a large pot of water to a boil for the pasta.
Add the lobster meat (or shrimp or scallops) and clams to the sauce. Season to taste with the salt, black pepper, and red or chipotle pepper. Cover and simmer for 3 to 5 minutes, or until the clams open and the lobster turns opaque. Discard any unopened clams.
While the seafood is simmering, cook the pasta according to package directions, adding the chard during the last minute of cooking time. Drain and place in the pan with the sauce. Toss the pasta so that the pasta is coated with the sauce. Transfer to a large serving bowl. Serve immediately.
Makes 6 servings.
Note: For a lighter version, simply omit the cream.
Per serving: 540 calories; 25 g fat (13 g saturated fat; 42 percent calories from fat); 53 g carbohydrates; 118 mg cholesterol; 661 mg sodium; 23 g protein; 4 g fiber