From: Chef Jody Adams, Rialto, Cambridge, MA. Yield: 4 servings. as needed, kosher salt 4 1-lb. lobsters 1 ⁄2 cup extra virgin olive oil 1 medium onion,chopped into 1 ⁄4 ” dice to taste,freshly ground black pepper 4 Tbsp. chopped garlic 1 Tbsp. minced ginger 1 ⁄2 tsp. fennel seeds 1 ⁄4 tsp. hot red pepper flakes 1 ⁄2 tsp. freshly grated orange zest 16 oz. spaghetti 4 Tbsp. freshly chopped basil 1 pinch saffron 2 lb. green unripe tomatoes, cut in half and charred under the broiler, skin ...
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