Linguine with lobster & asparagus
25 minutes
Lobster is a delectable, low-fat protein source and are rich in zinc.
Janet Mitchell
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Ingredients
Serves: 6
- 400g linguine
- 250g asparagus spears, blanched and cut into 5cm lengths
- 2 cooked lobster tails (about 200g each), shells removed, or 200g crab meat
- 2½ tablespoons olive oil
- 1 red chilli, seeded and thinly sliced
- 3 tablespoons snipped fresh chives
- 3 tablespoons chopped fresh parsley
- Freshly ground pepper
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain and return the linguine to the saucepan.
- Add the asparagus, lobster, oil, chilli, chives and parsley to the saucepan and toss gently over low heat for 3 minutes. Season to taste with freshly ground pepper.
Did you know?
A Dutch study suggests that high zinc levels are associated with a reduced risk of cancer. One serving of crab provides 95 per cent of your daily zinc requirement, while lobster supplies more than one-third of the RDI.
