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Cold spaghetti "alla chitarra" with wild lobster and crispy vegetables in shallot oil of scalog

Ingredients for 4 people

200 g spaghetti alla chitarra
1 lobster of about 600 gr

1 small carrot
1 stick of white celery
1 small zucchini

Half a yellow pepper

Half a red pepper

Chopped parsley

Extra-virgin olive oil to taste

1 shallot

1sprig of parsley

5 basil leaves

4 blades of chives
Salt and pepper to taste
For spaghetti on guitar
  • 400 gr of 00 flour
  • 4 eggs
  1. Knead the eggs with the flour, then roll out a sheet of pasta not too thick. Roll the noodles with the special guitar and keep them aside.

  2. On a bamboo cutting board, dice the celery, peppers and zucchini with a paring knife, then with an all-purpose knife cut the carrots and leeks into filangé, steam everything using a Vapsì.

  3. Boil the lobster in a Dutch Oven for about 6/7 minutes, finished cooking, cool it, shell it and cut it into cubes with a Santoku Knife. Apart from, blend oil and shallot. Filter everything with a strainer and keep in part.

  4. Cook the spaghetti in abundant salted water using a PastaSì Family. After cooking, drain them with the appropriate lid then cool them and, in a bowl, add them to all the vegetables and the astice cut into cubettons.

  5. Season everything with shallot oil, salt and pepper. Add chives, parsley and basil.


Place the spaghetti alla chitarra in four individual bowls and serve warm.

Recommended cooking tools

VapSì  Ø 24cm
PastaSì 5lt
Bamboo Cutting Board
Paring Knife
Multipurpose Knives
Santoku knife

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