Cooking Solo by Klancy Miller

Author:Klancy Miller
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2016-03-07T16:00:00+00:00

4 cups water

Salt

2 ounces linguine fini or cavatappi

4 teaspoons extra-virgin olive oil

1 teaspoon minced garlic

3 to 4 ounces cooked lobster meat, coarsely chopped

2 tablespoons freshly squeezed lemon juice, plus more as needed

8 cherry tomatoes, halved

6 Kalamata olives, pitted and chopped

2 tablespoons thinly sliced scallions

1 tablespoon minced fresh flat-leaf parsley

1 teaspoon minced fresh mint

½ teaspoon rinsed and chopped capers (preferably salt-packed)

1 In a large pot, bring the water and a healthy pinch of salt to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, 6 to 8 minutes. Drain, transfer to a large bowl, and drizzle with 2 teaspoons of the olive oil.

2 While the pasta cooks, heat the remaining 2 teaspoons oil in a 10-inch cast-iron skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the lobster and heat through, 1 to 2 minutes, stirring to coat with the garlic and oil. Transfer the lobster to a small bowl and pour the lemon juice over it.

3 Add the lobster and lemon juice to the pasta, along with the tomatoes, olives, scallions, parsley, mint, and capers. Toss with tongs to combine well. Taste for seasoning and add salt and more lemon juice as needed. Serve warm.

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