Fig and Prosciutto Pizza

This recipe is based on a recipe by Todd English, that I found years ago. It is a family favourite. The flavours are fantastic together. Figs and Prosciutto is one of my favourite couplings, if you can find fresh figs, use them for this recipe as they are glorious, if impossible to find (especially in my neck of the woods!)

With respect to the cheese, I love chevre or gorgonzola equally, so go with what you like.

Fig and Prosciutto Pizza

Pizza dough recipe

Fig Jam

1/4 cup balsamic vinegar

3 springs Rosemary, chopped fine

2 cloves garlic, chopped fine

250 g chevre or gorgonzola

handful of walnuts, chopped

Prosciutto

salt and pepper
cornmeal

Heat pizza stone in bottom of oven, to 500 degrees.
Combine fig jam, vinegar, rosemary, garlic, salt and pepper in a small saucepan over medium heat.
Cook until jam is melted.
Roll out dough. Place dough on a pizza paddle which has been sprinkled liberally with cornmeal.
Cover the bottom of the crust with the fig mixture.
Follow with a sprinkling of walnuts.
Rip apart two pieces of prosciutto and place them over the walnuts.
Dot pizza with as much cheese as you wish.
Place pizza on pizza stone and cook until well browned (about 5-10 minutes).

Orecchiette with Sausage, Kale and Feta

This dish is a classic combination, pasta with a minimal sauce of sausage and bitter greens. The most common combination is orecchiette with sausage and rapini but any bitter green will do. In this version, the the bitterness of the kale is softened by the fat of the pork and Feta. Orecchiette means "little ears" in Italian, they are definitely worth finding, but if you cannot, farfalle or even small shells will deliver a similar result.

I was vising the River's Edge Goat Dairy this past weekend, and they had ground pork from pigs that they had feed on the leftover whey from their cheese making. I was excited to try it so I used it in this recipe. It was fantastic, very mild with a definite sweetness to the meat.

Orecchiette with Sausage, Kale and Feta

1 lb dried orecchiette

2 T extra virgin olive oil

large pinch of chili flakes

3 cloves garlic, chopped fine

1.5 lbs ground pork

4 cups kale, chopped

1 cup white wine

salt and pepper

250 g Mediterranean style goat feta cheese

Bring to a boil well salted water, boil pasta according to directions.

Meanwhile, heat 2 T olive oil over medium high heat. Add garlic and chili flakes and continue to cook until the garlic is fragrant.

Place pork into pan in small, even pieces, season well. Let brown well on all sides. Remove from pan and set aside.

Add kale to pan, season well and stir-fry until wilted.

Add white wine and reduce by half.

Add pork back into pan and check and adjust seasonings.

Drain pasta, but reserve 1 cup of the cooking water and set aside.

Add pasta to sausage/kale mixture. If sauce is dry, add pasta water and cook until you reach the desired consistency.

Serve sprinkled with feta and more chili flakes.

Pappardelle with Mixed Mushrooms and Mozzarella

This recipe is from my favourite new iPhone app "Jamie Oliver 20 Minute Meals". It is a fantastic app for those who want a quick and brainless weeknight dinner idea, that does not include frozen processed "food". Every recipe I have made has been flawless.

Pappardelle with Mixed Mushrooms and Mozzarella

1 recipe fresh pasta, cut into pappardelle (or 1 lb dried)

1 lb mixed mushrooms

1 bunch fresh flat leaf parsley, leaves picked and chopped, stems chopped fine

1 lemon

2 garlic cloves, minced

3 oz Parmesan, freshly grated

1 5oz ball fresh mozzarella cheese, torn into pieces

4 T creme fraiche

2 T butter

olive oil

sea salt and black pepper

Bring salted water to a boil and cook pasta according to directions.

Clean mushrooms with a dry brush to remove any dirt (DO NOT wash mushrooms, they are little sponges that will absorb all the water you let them and then they will taste like dirty dishwater when you cook them!)

Heat butter and a bit of oil over high heat in a large skillet. Add garlic, parsley stems mushrooms, salt and pepper to skillet. Fry until mushrooms are well browned (5-6 minutes).

When the pasta is cooked, scoop out about a cup of water and set aside. Drain pasta. Add the zest of the lemon, the creme fraiche, half of the Parmesan, the mozzarella, juice of half of the lemon and half of the remaining parsley to the mushroom mixture. Toss to combine. Add the pasta and about half of the reserved pasta water to loosen the sauce. If needed, add remaining pasta water.

Adjust seasonings.

Serve sprinkled with remaining Parmesan, parsley and a bit of extra virgin olive oil.

Strawberry Rhubarb Panna Cotta

On a recent trip to the St. Jacobs Market, I was delighted to find some beautiful Ontario strawberries. They were the first local strawberries I had found this season. I had a craving for panna cotta so I thought, what better way to celebrate my find.

Panna cotta (cooked cream) is an Italian desert, which is found on almost every trattoria menu, similar to creme brulee in France. The desert is shamelessly simple and fail-free.

Strawberry Rhubarb Panna Cotta

panna cotta:
2 cups heavy (whipping) cream
2 cups half and half cream
1/2 cup sugar
2 t vanilla or 1 one vanilla bean, split lengthwise
2 packets gelatin
6 T cold water

sauce:
2 cups rhubarb, chopped
2 cups strawberries, hulled and chopped in half
1/2 cup sugar
2 T Chambord liqueur

Dissolve gelatin by sprinkling over cold water and letting the mixture stand for about 5 minutes.
Heat cream, half and half and sugar over medium high heat until sugar is dissolved.
If using vanilla: turn off heat and whisk in vanilla.
If using vanilla bean: split pod in half, lengthwise, scrape all off the seeds out of the pod and place pod and seeds in with cream mixture while still over heat. Cook cream until it almost comes to a boil. Remove from heat cover and let stand for 20 minutes. Remove pod from cream, re-heat cream until very hot but not boiling.
Pour hot cream over gelatin mixture and whisk well so that the gelatin is fully dissolved in the hot cream.
Pour into eight, well-oiled ramekins or teacups
Refrigerate for at least 4 hours (or overnight) so that panna cotta has time to set-up
To unmold: run a knife around the edge of the panna cotta, turn upside down, pat the bottom of the ramekin and it should pop out!

To make sauce: add all ingredients to a large sauce pan over medium high heat. Cook until fruit is very soft. Pure half of the liquid in a food processor until very smooth and add back into pan to combine with the remaining fruit. Cool well and serve with panna cotta (also fantastic with pancakes, french toast and waffles!)

Based upon Secrets From My Tuscan Kitchen by Judy Witts

Spaghetti with Clams (Spaghetti alle Vongole)

This pasta dish (which is also commonly made with Linguine) brings me back to Italy, in an instant. Originally developed in Naples, the dish is common throughout the southern parts of the country, including the Amalfi coast. It's simple, clean flavours and ingredients all work together to show off the sweet clam meat. As such, it is not common to put any Parmesan on the dish as the argument is, that it is too strong a flavour for the delicate seafood. However I say, to each his own, if you want to add cheese, carpe diem!

Spaghetti with Clams (Spaghetti alle Vongole)
1 pound dry spaghetti
large glug olive oil
2 T butter
large pinch red chili pepper flakes
4 cloves garlic, chopped fine
1 kilo pasta clams (little neck or smaller)
1 pint tomatoes, halved
1 cup white wine
large bunch Italian flat-leaf parsley, chopped fine

Cook pasta, in well salted water, according to directions on package.
Meanwhile, in a large pan, heat olive oil and butter until butter is melted. Add garlic and saute for 1 minute. Add chili flakes, clams and wine. Cover and cook for 5 minutes, or until clam shells just open.
When pasta is quite al dente (it will continue to cook in the sauce), drain pasta, reserving a little of the pasta water aside, and toss pasta into pot with clams. Add tomatoes and half of the parsley and toss well to combine.
Cook pasta until sauce thickens and pasta is cooked according to your liking. If pasta is dry add reserved pasta water.
Serve sprinkled with remaining parsley.

Grilled Vegetable Panzanella

This late spring / early summer salad demands the freshest ingredients. The salad is so simple yet it is bursting with flavours. On a warm night when I don't want to cook in the house, I will grill up some fish or meat and accompany it with this salad. If you toast the bread on the grill outside, you can cook the entire meal without using your oven!

Grilled Vegetable Panzanella
1/4 loaf crusty day old bread, cubed
2 pints cherry or grape tomatoes, halved
1 sweet pepper, cut into thirds, seeds removed
3 large leeks, white parts only
1 large bunch asparagus, tough ends removed
1 large bunch basil, chopped
zest and juice of one lemon
1/4 cup white wine vinegar
1/2 cup good quality olive oil
sea salt and freshly ground black pepper

Toss bread with olive oil and toast until dry.
Combine tomatoes and bread in a large bowl.
Cut leeks in half, lengthwise.
Combine leeks, pepper and asparagus and toss with olive oil and salt and pepper.
Grill leeks, pepper and asparagus until vegetables are soft. Remove blackened skin from peppers. Chop all vegetables roughly, and toss with bread, tomatoes and basil.
Combine lemon juice, zest, vinegar and olive oil in a separate bowl. Pour half of dressing over salad and toss to combine. Add more dressing, as needed, until salad is dressed to your liking. Adjust seasonings.

Shrimp and Scallop Pasta with Lemon, Rapini and Basil

This is a very common week-day dinner in my house. It is simple and fast yet it's clean flavours are familiar and comforting.  

 Shrimp and Scallop Pasta, with Lemon, Rapini and Basil

good lug of olive oil

large pad of butter

1/2 large Spanish onion, chopped fine

4 cloves garlic, chopped fine

large pinch chili-flakes 

1 lb tiger shrimp, cleaned and shelled

1 lb large sea scallops, quartered

1 cup chicken stock 

1/2 cup dry white wine
bunch rapini, chopped

1/2 pint grape tomatoes, halved

1 pound dry pasta, we used spaghetti

zest and juice of one lemon

250 g fresh goat's milk feta, crumbled

large bunch fresh basil, chopped fine

salt and pepper 

Bring well salted water to a boil and cook pasta according to directions on box.

Heat olive oil and butter over medium high heat until butter is melted. Add half of the garlic and chili-flakes and cook until fragrant. Dry seafood well with a paper towel and season well with salt and pepper. Place seafood in pan, in an even layer, making sure not to overcrowd the pan. If there is not enough room, fry seafood in separate batches to ensure that you are getting some colour on the seafood, rather than boiling it! 

When when seafood is done (about 1-2 minutes total), remove, cut shrimp in half (width wise) and set aside. Add a bit more olive oil and onion to pan. Saute until onion is golden. Add the remaining garlic and the rapini to pan and saute until the rapini begins to soften.

Add wine and deglaze pan by scraping up all the browned bits. Add stock and cook over medium high heat until the liquid has reduced by half. Add tomatoes at the end of the cooking process. Check for seasonings.

When the pasta is cooked to your liking, drain pasta making sure to reserve at least one cup of the pasta water before you draining.

Toss pasta in sauce, add seafood, lemon juice, lemon zest and adjust seasonings.  If pasta seems dry, add in pasta water until desired consistency is reached.

Serve in a large bowl, sprinkled with feta, fresh basil and a good drizzle of great olive oil.

Fiddlehead and Lemon Risotto

Who doesn't adore fiddleheads? When they are in season for their brief Spring moment, I try to eat them as often as possible because I know they are a rare treat to devour quickly, before they disappear, as quickly as they came, from the market tables. This recipe can be replicated using asparagus or any similar green vegetable that you have on hand, but do try to get fiddleheads as there really is no substitution for their bittter, earthy flavours.

Fiddlehead and Lemon Risotto

2 cups fresh fiddleheads, cleaned

4 cloves garlic, minced

3 T olive oil

2 shallots, chopped fine

2 or 3 large handfulls arborio or Carnaroli rice

1 cup dry white wine

1-2 quarts chicken stock

3 oz Parmigiano-Reggiano cheese, grated finely

1 handfull of chives

zest and juice of 1 lemon

2 T thyme, chopped fine

sea salt and freshly ground black pepper

In a very large pan, heat 1 T olive oil over high heat. Add garlic, fiddleheads, salt and pepper and saute until soft. Remove fiddleheads from pan. Heat 1 T olive oil and add shallots season with salt and pepper. Saute over medium heat until golden. Add rice and cook until translucent. Add wine and stir until absorbed.

Heat chicken stock to boil. Add by the ladle to the rice mixture, stirring after each addition until liquid is absorbed. Continue until rice is cooked al dente (with a slight bite to it). The mixture should be quite loose as it will stiffen up over time and with the addition of the cheese.

In a small food processor, combine half of the fiddleheads, chives, 1 T olive oil and large splash of chicken stock. Process until a paste forms similar in texture to a pesto.

Add zest, pesto mixture, parmesan and fiddleheads to rice mixture, stir well, adjust for seasonings and serve.

Gorgonzola, Fontina and Truffle Macaroni & Cheese

Whilst wandering through St. Lawrence market, Sarah K and I came across one of our favourite cheese shops and after tasting some of the most beautiful Italian cheeses that either of us had found outside of Italy, it was decided that we would make a "grown-up" version of mac & cheese.

Gourmet comfort food has been a food trend that has been on the rise for quite a while now. I am all for it! I love the combination of soul satisfying familiar foods, heightened to food-for-the-gods by using the world's most beautiful ingredients.

Gorgonzola, Fontina and Truffle Macaroni & Cheese

1 lb fresh pasta (your choice, we used Gemelli)

1/4 cup butter

1/4 cup flour

1/2 cup dry white wine

1 bunch fresh thyme, chopped roughly

2 cups milk

1/2 cup heavy cream

1 T Dijon mustard

1 t fresh nutmeg

3 T truffle paste (we used black truffle paste)

350 g Fontina Val d'Aosta cheese, shredded

300 g gorgonzola cheese

1 cup fresh breadcrumbs, toasted in olive oil

salt and pepper

Heat oven to 375 degrees.

Melt butter in saucepan over medium high head. Add flour and stir until combined. Continue to stir over heat until roux is slightly browned.

Whisk in wine to combine. Whisk in thyme, milk and cream and continue whisking until mixture is very smooth. Cook over medium heat until mixture almost comes to a boil. Sauce should thicken as it cooks.

Remove from heat and whisk in nutmeg, Dijon, truffle paste and fontina cheese. Adjust seasonings to taste.

Meanwhile, cook pasta for 2 minutes in salted boiling water. It should still have a bite to it. Drain well.

Combine pasta with sauce.

Crumble gorgonzola cheese into the mixture and stir to combine.

Pour mixture into well buttered baking dish and top with bread crumbs. Drizzle with olive oil.

Bake for 15-20 minutes or until top is browned and pasta is bubbly.

Serve with a well-chilled Chablis!

White Pizza with Arugula

I am a sucker for homemade pizza. It is so simple, and the flavours are so worth it. It is so much better than take-away or those cardboard frozen pre-made pizzas. If you don't want to go to the trouble of making your own crust, many grocery stores sell pizza dough in the refrigerator section. Alternatively, you might be able to order some dough from your local pizzeria. Jamie Oliver's recipe is fairly fail safe, especially if you kneed it for the recommend amount (10 minutes or more). This is my version of a white pizza. I have played around with the cheeses over the years, chevre, fontina, pecorino and fior di latte all work well.

White Pizza

~ Serves 6 ~

one recipe Jamie Oliver's pizza dough

1 cup basil pesto

3 cloves garlic, sliced thin

425 g ricotta cheese

1 cup shredded asiago cheese

1 pint cherry tomatoes, halved

4 cups baby arugula

1 oz parmesano-regiano cheese

good quality extra virgin olive oil

well aged balsamic vinegar

salt and pepper

Pre-heat a pizza stone at 500 degrees, for at least two hours prior to making the pizza.

Prepare dough according to recipe provided in link. Section dough into six equal balls. Roll out balls into roundish pizza form. Place 2 T of pesto on each pizza. Divide the ricotta among the pizzas, by the heaped spoonful. Divide the remaining cheese and tomatoes among the pizzas.

Bake pizzas for 7-8 minutes or until crust is bubbled and golden brown.

Toss arugula with olive oil, balsamic, salt and pepper. Divide among pizzas.

Serve hot!

Sage Polenta Stuffed Roasted Cornish Game Hens with Greens

Cornish game hens are basically little chickens, brought to market at a younger age. The flavour is very similar and the quality will depend upon who you purchased them from, as is true of regular chickens. I love them, every once in a while, because it is such a treat to get your own individual bird. I purchased these beautiful little birds from Hilltop Acres Poultry at the St. Jacob's farmers market.

If you have leftover polenta, slice up pieces and fry them in a little bit of butter or olive oil. This is a great base for a quick dinner when topped with fried mushrooms or tomato sauce.

Sage Polenta Stuffed Roasted Cornish Game Hens with Greens
3 T olive oil, divided
1/4 cup sage leaves, chopped fine
2 shallots, minced
5 cloves garlic, minced, divided
1 1/2 cups course grind corn meal
1 cup dry white wine or vermouth, divided
4 cups chicken stock
1 1/2 cups parmigiano-reggiano cheese
1/2 cup mascarpone cheese
1 T butter, for baking pan
4 Cornish game hens
1 or 2 large bunches Red Swiss Chard (or another green), chopped
2 T flour
salt and pepper


Heat 2 T olive oil over medium high heat. Add shallots and 3 T garlic. Cook until soft. Add sage and brown. Add 1/2 cup wine and deglaze pan. Add stock and bring to a boil. When liquid is boiling, add corn meal, a little bit at a time while whisking vigorously.

Once all of the cornmeal has been added, continue to whisk for at least two minutes to ensure there are no lumps in polenta. Reduce heat to low and cover. Cook for 40-45 minutes longer over low heat, stirring well with a wooden spoon, every 5 minutes. Once polenta is soft, turn off heat and add cheeses. Adjust seasonings to taste. Butter a 9" x 13" glass baking pan and pour polenta into pan, smooth top. Place in refrigerator for at least one hour to set up.

Heat oven to 450 degrees.

Once polenta is set. Cut into 1 inch cubes. Wash hens inside and out and dry well. Season the inside of the birds with salt and pepper. Stuff with polenta cubes. Truss feet together with string. Liberally coat outside of birds with butter or olive oil and season well with salt and pepper. Place birds in roasting pan, and place in oven. Immediately reduce heat of oven to 375 degrees. Roast birds for one hour.

When birds are almost finished, heat 1 T olive oil over medium high heat. Add remaining 2 T garlic to pan and fry until fragrant. Add stems of greens to pan and saute until browned. Add leaves of greens to pan and saute until wilted.

When birds are finished roasting remove them from their roasting pan and set aside, tented with tin foil, to rest. Add flour to roasting pan and mix with drippings until dissolved. Place roasting pan over medium high heat. Add remaining 1/2 cup white wine and stir until brown bits from pan have been incorporated into the flour and wine mixture. Add water (or any leftover chicken stock) to loosen gravy. Bring to a boil and stir until flour has been cooked out of gravy, about 5 minutes. Adjust seasonings. Pour into gravy boat.

Serve birds with greens and gravy alongside.

Fresh pasta with spring artichokes, asparagus, pine nuts and goat cheese

As promised, here is my recipe for artichoke pasta with goat cheese. You can make it with store-bought fresh pasta, or dry pasta (white or whole wheat), but making fresh pasta is much easier than it sounds, and it can be quite comforting as kneading the dough can be quite a therapeutic way to work out the days stresses!

I have used multiple recipes over the years for fresh pasta, but the easiest (never fail) recipe is from Italian home cooking guru Lidia Matticchio Bastianich's book Lidia's Family Table. Here is the recipe:

Fresh Pasta
2 cups all purpose flour
2 jumbo free range eggs
4 T good quality olive oil
3 T cold water
pinch sea salt

Make a well in the middle of the flour. Add remaining ingredients to well.


Slowly mix egg mixture into flour. Incorporating sides of well into egg mixture until fully incorporated.


Kneed for 5-10 minutes or until pasta is soft and springs back when pressed. Wrap tightly with plastic wrap and let rest, at room temperature, for at least 30 minutes (or refrigerate overnight if you are preparing in advance).


Divide pasta into three sections. Roll out pasta and cut into lengths according to your preference.



Pasta with Spring Artichokes, Asparagus, Pine Nuts and Goat Cheese


Ingredients
2 T olive oil
2 T butter, unsalted
2 cloves garlic, minced
5-7 baby artichoke hearts, quartered
5-10 sprigs of asparagus, bottom shaved and tough ends removed, cut into 2 inch pieces
zest of one lemon
1 large glass dry white wine or dry vermouth
1/4 cup free range chicken stock (or vegetable stock)
1/3 cup mascarpone cheese
4 T goat cheese
1/4 cup fresh chives, minced
pasta recipe (above)
freshly ground pepper and sea salt

Toast pine nuts in a dry pan over high heat until browned, remove and set aside. Heat oil and butter over medium high heat. Add garlic, artichoke hearts, asparagus and lemon zest. Saute until softened. Add wine and stock. Reduce by half. Add mascarpone and pine nuts and stir until cheese is melted. Adjust seasonings. Cook pasta for 2-3 minutes in salted boiling water. Reserve 1-2 cups pasta water and drain pasta. Add pasta to vegetables and toss. Add reserved pasta water if pasta seems dry. Serve sprinkled with goat cheese and chives.

Baby Artichoke Risotto with Lemon Thyme

I first made this recipe while living in Florence, Italy for the summer after my second year of law school. We had a gorgeous produce shop, two doors down from our apartment, and we would stop in daily to see what was fresh and seasonal so that we could plan our night's dinner around the ingredients. One spring day they had a beautiful display of purple baby artichokes. I brought a huge bag of them home and made this risotto that night and a fantastic pasta the following evening (I promise to provide that recipe at a later date!).

Spring baby artichokes are just starting to emerge at farmer's markets across the province. I was going to prepare some pictures on how to clean them but I think this fantastic slide show provides more than enough assistance on the subject.

If you would like to make this dish vegetarian, you can easily substitute chicken broth for vegetable broth.

~ Serves 4 ~

Baby Artichoke Risotto with Lemon Thyme
2 T olive oil
2 shallots, minced
3 cloves garlic, minced
2 t lemon thyme, removed from stems
5-7 baby artichoke hearts, quartered
3 hand-fulls arborio rice
1 large glass dry white wine or dry vermouth
4-5 cups free range chicken stock
2 oz parmigiano-reggiano, grated finely
sea salt and freshly grated black pepper

1. Heat chicken broth over high heat until boiling, reduce heat and keep reserved at a simmer.
   
2. Heat olive oil over medium heat. Add garlic and shallots and saute until golden.
   
3. Add artichoke hearts and saute until browned.
   
4. Add thyme and rice and mix until rice is translucent. Season rice with salt and pepper.
   
5. Add wine, scrape up all the brown bits and stir until absorbed into rice.
6. Add the broth to the rice mixture, one ladle at a time, stirring after each addition until the liquid is fully absorbed before you add the next ladle full.
7. After about 20-25 minutes, start to taste the rice. Add small ladles of broth until the rice is al dente, or the texture you prefer.
   
8. Add parmesan and stir until melted. Adjust seasonings.
   
9. Serve with shavings of parmesan.
   

Marinated Anchovies

Fresh anchovy fillets, marinated in lemon, olive oil, apple cider vinegar and sea salt.

I discovered how easy it was to make my own marinated anchovies on a recent trip to the Amalfi coast. We stayed in a small village called Praiano, and became well acquainted with the local fish monger, who provided us with these beautiful little fishes.

Ingredients

one kilo (two pounds) fresh anchovies, cleaned
1/3 cup extra virgin olive oil
juice of 4 large lemons
3 T apple cider vinegar
1 T sea salt
handful fresh lemon leaves or fresh parsley for garnish (optional)

Wash and dry anchovies and set aside in a large shallow bottomed bowl. Combine the next four ingredients and pour over anchovies. Leave to marinate overnight in fridge. Serve garnished with fresh parsley or lemon leaves, with hearty Italian bread for dipping in the beautiful oil.

Tarragon Lobster Pappardelle with Fior de Latte

On cold spring days, like today, I like to treat myself to something rich yet comforting. Usually pasta. I have made this recipe using homemade pasta, when I've had either the time, or the company! However, it's (almost) as good when I use fresh pasta sheets, cut into pappardelle strands.

Here is the recipe:

2 tablespoons olive oil
4 lobster tails
1/4 pound fior de latte (fresh mozzarella), diced
1 pound fresh lasagna sheets cut into pappardelle strands (or homemade fresh pappardelle)
1 20 oz can San Marzano tomatoes
1 glass dry white wine
1/4 cup shallots, minced
2 cloves garlic, minced
1 pinch chili flakes
1/4 cup tarragon, chopped fine
sea salt and freshly ground black pepper

1. remove lobster meat from tail shells, chop coarsely, season with salt and pepper and set aside.
2. add olive oil to pan over med-high heat and saute shallots, chili flakes and garlic until soft.
3. add chili flakes and saute for one minute longer.
4. add white wine and deglaze pan. cook until reduced by half.
5. add tomatoes, season with salt and pepper and cook until flavours meld to your liking.
7. add lobster and cook until lobster is pink (about 2 minutes)
8. add tarragon to sauce and stir to combine.
9. meanwhile, repare pasta in salted water, according to package directions.
10. when pasta is cooked, add pasta to sauce, add fior de latte and toss to combine.