1 pound linguini
6 to 8 tablespoons olive oil
8 to10 cloves garlic, chopped
1 cup Chardonnay
5 tablespoons butter or replace with olive oil
2 to 3 tablespoons anchovy paste
4 scallions, chopped
2 scallions, julienned, green section only for
garnish (or substitute chives) for garnish
1/2 to 1 whole red bell pepper, chopped
10 medium-sized button mushrooms, chopped (can substitute with shiitake mushrooms)
10 large leaves basil, torn or sliced roughly
1 pound lobster meat, cut into bite-sized pieces (pre-cooked at home base or on campfire before meal preparation)
Salt and pepper to taste
Cayenne pepper to taste
1/2 cup Parmesan, grated
1/4 – 1/2 cup pine nuts
Cook linguini al dente at home base, toss in olive oil, and store in bag, keeping cool. Boil and clean lobster anytime before dinner prep time.
At site, crush and chop garlic. Heat butter and olive oil in medium-high skillet, adding garlic when it begins to steam. Quickly add Chardonnay and anchovy paste, allowing it to reduce until thickened—5 to 7 minutes. (Feel free to add cornstarch for thickener if needed, or more wine if sauce reduces too much).
Add the scallions or chives; cook until sweet and tender—3 to 5 minutes. Add red pepper and mushrooms, and cook until slightly crisp.
Add basil, linguini, lobster meat, salt and pepper to taste, cayenne to taste, tossing until completely warmed and mixed thoroughly with sauce. (Try to only heat the linguini, rather than allow it to cook). Quickly toss in 1/4 cup of Parmesan cheese and pine nuts and remove from heat.
Garnish with chives or scallion stems (cut lengthwise); sprinkle each serving with remaining Parmesan and serve.
Recipe serves 4.