1. Pasta WithLobster -This recipe is no small amount of work, so be sure to make it for the people you really, really like. The pro move is to break up the process over two days—that means cooking the lobsters, picking the meat, and infusing the cream on the first day, which leaves cooking the pasta and heating everything back up to serve on the second. And no, you can’t just buy already picked lobster meat; you need the shells to infuse the sauce with tons of flavor. You can, however, ask your fishmonger to steam the lobsters for you, which many will do for free if you ask.
2.Roasted Garlic Pasta with Tomatoes and Spinach-Well, simply a carving fork. The sort of thing with two prongs that you use to secure a joint of meat as you carve it.Then treat is as you would a normal fork and spoon approach to eating spaghetti, drop that carving fork in and spin.Then use a large serving spoon at the base to get a nice shape then go back in until you have a nice portion.
