Penne Fra Daviaux

Penne Fra Daviaux
Jimmy Gibson
Jeff Ruby Culinary Entertainment

  • 1lb. raw penne pasta cooked al dente, drained and refreshed, set aside
  • 6 tbsp. extra virgin olive oil
  • 8 each garlic cloves, crushed and chopped
  • 2 each anchovy fillets, rinsed and chopped
  • 4 cups, whole peeled Italian tomatoes crushed
  • 1 tsp. crushed red pepper flakes
  • 8 oz. shrimp (21-25 count) peeled and deveined
  • 8 oz. lobster tail meat cut into 3/4 inch pieces
  • 2 tbsp. flat Italian parsley, rinsed and chopped
  • To taste, sea salt, black pepper
Place the olive oil in a large sauce pan over medium heat, add the garlic and cook for two minutes. Do not brown. Add the anchovies and tomatoes and all juice. Simmer for about 10-12 minutes and add the shrimp, lobster and red pepper. Continue to simmer until seafood is just cooked thru (about 4-6 minutes). Add the pre-cooked pasta and parsley; tossing to heat thru. Season to taste with salt and fresh ground black pepper. Serve while hot. Serves four.