Serves 4

Ingredients

• 3 tablespoon olive oil
• 2 garlic cloves chopped
• 200 grams of cherry tomatoes
• 2 tablespoons salted capers, rinsed
• 20 grams of fresh basil leaves
• 15 grams of preserved lemons (finely diced)
• 1 cooked lobster, cut into 1 inch pieces
• 1 batch of pasta, made then rolled into linguini

Method

1. Heat oil in a fry pan and sauté the garlic until fragrant, then add the capers and preserved lemon.
2. Add the cooked lobster pieces, preserved lemons, cherry tomatoes.
3. Cook the linguini in a boiling pot of salted water.
4. Once the linguini is cooked, drain and toss into the pan and continue to sauté for one minute ensuring that the linguini is coated with the all of the ingredients in the pan.
5. Finally put the basil into the pot, then plate up, ensuring the lobster is evenly divided amongst the plates

Pasta Dough

Ingredients

• 3 cups of semolina
• 12 egg yolks
• 2 whole eggs
• 3 teaspoons oil
• 2 tablespoons of milk

Method

1. Make a well in the semolina in a mixing bowl.
2. Place the egg yolks, olive oil and milk into the middle.
3. Using your fingers mix the yolks into the semolina slowly to avoid creating any lumps. (You don't have to use all of the semolina, use what is needed to obtain the desired texture.)
4. Remove the mixture from the bowl and kneed until a soft texture is obtained.
5. Form the mixture into a flattened rectangle shape and then wrap in plastic and rest in the fridge for an hour
6. Cut into Linguini