• Home-made black linguini
• Roasted sun-dried tomatoes
• South-African lobster tail
• Baby organic arugula
• Garlic
• Crushed Red pepper
• Sea-salt
• Kosher salt
• Extra-virgin olive oil
• White wine (Pinot Grigio or Chardonnay)

Add sea-salt to the boiling water. Once boiling add the black linguini. In the meantime, add a pinch of kosher salt, few curls of sliced garlic and extra-virgin olive oil in a pan, making sure to brown the garlic. At this point, add the South-African lobster tail, a pinch of kosher salt and a pinch of crushed red pepper. Make sure to stir the meat. Once the garlic is browned, add the homemade roasted tomatoes, some arugula for the flavor and save some for later. Pour some white wine, Chardonnay or Pinot Grigio. Go ahead and add the black linguini and saut√© everything in the pan for a few minutes. The black linguini Positano is now ready to be tasted and enjoy it with a glass of Prosecco Zonin.

Buon appetito!