Can't think of anything better than pasta and lobster tail for dinner.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34JveUGTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Spicy Lobster PastaRECIPE COURTESY OF KATIE LEELevel: EasyTotal: 1 hrActive: 20 minYield: 4 servingsIngredients2 tablespoons olive oil1/4 teaspoon crushed red chile flakes 4 cloves garlic, minced 1 Fresno chile, minced (leave in the ribs and seeds for extra spice) 1 medium yellow onion, minced 1/2 cup dry white wine One 28-ounce can whole tomatoes (preferably San Marzano) 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1 pound spaghettiTwo 8-ounce lobster tails, fresh or frozen and defrosted 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh mintGood-quality extra-virgin olive oil, for drizzling, optionalDirectionsHeat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #SpicyLobsterPasta #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarianSpicy LOBSTER Pasta with Katie Lee | The Kitchen | Food Networkhttps://youtu.be/YQQULlXQDsk
