Spaghettini with Spicy Artichokes, Sweet Garlic and Lobster (Mario Batali) Recipe

Posted by
Rate It!
Spaghettini with Spicy Artichokes, Sweet Garlic and Lobster (Mario Batali)
Add your photo!
Ingredients
17
Count
Nutrition
1577
Calories
Total time
55
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Prepare Basic Tomato Sauce according to recipe and set aside, keeping sauce at low simmer.
  2. To prepare the artichokes, in a 12 to 14-inch saute pan, combine artichokes, 1 cup oil, mint, chili flakes and 2 thinly-sliced cloves of garlic and place over medium heat until center of pan has reached full simmer. Artichokes should be submerged in oil. Remove from heat and let cool 15 to 20 minutes. Set aside.
  3. To prepare the sweet garlic, combine 2 tablespoons oil and remaining garlic in a 12 to 14-inch saute pan and cook over high heat until cloves are browned. Add Cinzano and reduce liquid until syrupy. Set aside.
  4. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
  5. To prepare the lobster, fill a pot large enough to hold all lobsters 3/4 full with water and bring to a boil. Steam lobsters in water until done, approximately 12 minutes. Remove from heat, let cool slightly and remove all meat from claw and tail.
  6. (All of preceding components can be prepared 8 hours in advance and refrigerated.)
  7. In a large saute pan, combine tomato sauce, drained artichokes, sweet garlic and lobster meat and place over medium heat to just warm through. Season with salt and pepper to taste.
  8. Cook pasta according to package directions, until tender yet all dente, and drain. Add drained pasta and toss over medium heat to coat, about 30 seconds. Divide into 4 heated bowls and serve immediately.
  9. Wine Recommendation: Marco Felluga, Pinot Grigio, Italy, 1998
  10. BASIC TOMATO SAUCE:
  11. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer.
  12. Yield: 4 cups
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1576.87 Kcal (6602 kJ)
Calories from fat 718.95 Kcal
% Daily Value*
Total Fat 79.88g 123%
Cholesterol 575.95mg 192%
Sodium 4118.31mg 172%
Potassium 2356.43mg 50%
Total Carbs 124.86g 42%
Sugars 17.7g 71%
Dietary Fiber 19.98g 80%
Protein 97.4g 195%
Vitamin C 48.3mg 81%
Vitamin A 0.1mg 3%
Iron 8.8mg 49%
Calcium 584mg 58%
Amount Per 100 g
Calories 149.66 Kcal (627 kJ)
Calories from fat 68.24 Kcal
% Daily Value*
Total Fat 7.58g 123%
Cholesterol 54.66mg 192%
Sodium 390.88mg 172%
Potassium 223.65mg 50%
Total Carbs 11.85g 42%
Sugars 1.68g 71%
Dietary Fiber 1.9g 80%
Protein 9.24g 195%
Vitamin C 4.6mg 81%
Iron 0.8mg 49%
Calcium 55.4mg 58%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 37.4
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top