Italian Shellfish with Fresh Pasta and Olive Oil Sauce

Credit: Didier Loire
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Ingredients (4 people)

Lobster Stock

Tomatoes and Spinach

  • 2 very ripe plum tomatoes
  • 1/2 bunch opal basil
  • 3 1/2 ounces baby spinach (100 g)


  • 14 ounces fresh pasta (400 g)


Step 1: Lobster Stock

Cut the lobster into sections, gently fry in a pot, and add the diced aromatics.

Simmer over a low heat, deglaze with the white wine and the cognac, then moisten with the light chicken stock.

Cook for 20 minutes. Infuse with the parsley, the basil, and the pepper at the end of cooking time, then filter.

Step 2: Shellfish

Remove the meat from the king prawn and langoustine tails. Store in a cool place.

Cook the lobster in salted water with the herbs, dried fennel, and black pepper. Shell the meat, cut the tail and claws into sections, and remove any cartilage.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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