Angel Hair Pasta with Lobster and Arugula
1 pound angel hair pasta
3 Tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 pound cooked lobster meat, cut into bite sized pieces
1/2 cup dry white wine
2 Tablespoons tomato puree
2 Tablespoons fresh lemon juice
1 Tablespoon fresh lemon zest
1 cup arugula leaves, rough stems removed and coarsely chopped
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
In a large pot of boiling, salted water cook pasta according to package directions.
Meanwhile, heat oil in a large skillet until hot but not smoking.
Add garlic and saute until garlic is soft but not brown.
Add lobster and cook for 2 minutes.
Add wine and pure.
Cook until mixture is reduced by 1/4.
Drain pasta and add to skillet.
Add the juice, the zest and the arugula.
Toss until the pasta is coated and the arugula has begun to wilt.
Transfer pasta to a serving platter.
If desired, sprinkle grated cheese and/or additional lemon zest on top of pasta.
This is a wonderful and easy pasta dish.
The lobster sauce can be made while the pasta is boiling.