• 6-10 OZ UNI (MORE YOU ADD THE RICHER THE SAUCE 
• 1 CUP MARSCOPONE
• 1LB DRIED BUCATINI
• EXTRA VIRN OLIVE OIL
• MINCED GARLIC 2 COLVES
• 1 SHALLOT
• 2 MAINE LOBSTER TAILS OR ONE WHOLE LOBSTER – STEAMED AND SLICED ON BIAS
• 1 CUP WHITE WINE
• 3 TABLESPOONS BUTTER
• TEASPOON BLACK PEPPER AND ½ TEASPPON SALT
• FINELY DICED CHILLI
• ½ PARMESEAN CHEESE

BOIL 1LB OF BUCATINI AS PERPACKAGE INSTRUCTION

FINELY CHOP CHILLI, SHALLOTS, AND GARLIC

SAUTE WITH OLIVE OIL AND BUTTER UNITL FRAGRANT THEN DEGLAZE WITH WINE

ADD PASTA TOSS THEN ADD UNI CREAM AND PARMESEAN AND TOSS WELL

GARNISH WITH JULIANNED THAI BASIL AND MICRO GREEENS

OMBINE UNI AND MARSCOPONE- BLEND IN HIGH POWERED BLELDER UNTIL SMOOTH