Tantillo Recipes

Tagliolini Con Aragosta, Pomodoro Fresco E Funghi Misti

April 8, 2016

Tantillo Recipes


8.8 oz. Fresh Tagliolini Pasta

1⁄4 cup Tantillo Extra Virgin Olive Oil

3 cloves Peeled and sliced Garlic Clove

3 Seeded and Diced Plum Tomatoes

1.5 lbs. Lobster, cooked and cut into Morsels

2 cups of 1⁄4” Sliced Exotic Mushrooms (Shitake, Button, & Oyster)

1⁄4 cup Tantillo Marinara Tomato Sauce

1 cup Lobster Bisque (Can use canned, or leftover from a prior dinner)

1 Tbs. each, Chopped Parsley & Basil

1⁄4 cup Parmiggiano Reggiano Cheese

Salt & Pepper to taste


1In a very hot pan, sauté mushrooms in 2 Tbs. Tantillo Extra Virgin Olive Oil with salt and pepper, until golden brown. Set aside to cool.

2Gently sauté garlic in 1 Tbs. Olive Oil, until lightly golden brown.

3Add Tantillo Marinara Tomato Sauce and Lobster Bisque, Reduce by 1/3.

4Add Lobster, Mushroom, and Plum Tomatoes. Toss in pan to evenly coat in sauce.

5Add Herbs, Cheese and Seasoning to taste.

6Add Pasta cooked per package directions, and with leftover Tantillo Extra Virgin Olive Oil.


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