Chianti Il Ristorante’s Executive Chef Fabrizio Bazzani demonstrates how to make the classic and simple Capellini Salsa Aragosta.
Angel hair with shrimp in a lobster grappa reduction, touch of cream
Ingredients:
- Shallots
- Lobster Stock
- Tarragon
- Salt and Pepper
- Shrimp
- Crushed Tomato
- Cream
- Extra Virgin Olive Oil
- Capellini
