Sauté | Saveur

Broccoli Strascinati (Sautéed Broccoli with Garlic and Chile)

SAVEUR Editors — Mon, 18 Mar 2019 22:27:43 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Strascinati, which means “dragged,” refers to a technique for sautéing in olive oil with plenty of garlic and chiles. This Roman side dish, which pairs beautifully with porchetta or pork chops, can be made with regular broccoli, broccoli rabe, or broccoli romano, known in the U.S. as romanesco.

Featured in “Roman Contorni” by Dana Bowen.

Yield: 2–4

Time: 15 minutes

¼ cup extra-virgin olive oil
1 lb. broccoli, stemmed and cut into florets
3 garlic cloves, smashed and peeled
½ tsp. crushed red chile flakes
Kosher salt

Instructions

To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the broccoli and cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons of water, then add the garlic and cook until golden, 2–3 minutes. Add the chile flakes and continue cooking until toasted, about 2 minutes more. Season to taste with salt and serve immediately.

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Seared Turbot with Beurre Blanc

SAVEUR Editors — Mon, 18 Mar 2019 22:24:18 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Turbot, a flatfish found in the North Atlantic, is pan-seared and generously sauced with a classic accompaniment of beurre blanc in this recipe adapted from Allard, a beloved old-guard bistro in Paris. If you can’t find turbot, you can substitute fillets of sole, fluke, or flounder. As for what to drink, Sancerre is an elegant match for this ﬁsh dish.

Featured in “Spirit of the Bistro” by Alexander Lobrano.

Yield: 2

Time: 30 minutes

Ingredients

For the beurre blanc:

10 Tbsp. unsalted butter, cubed and chilled, divided
1 large shallot, finely chopped
½ cup white wine
1 bay leaf
1 thyme sprig
⅓ cup plus 2 Tbsp. heavy cream
Kosher salt and freshly ground black pepper
Lemon wedges, for serving

For the fish:

¼ all-purpose flour
2 boneless, skinless turbot, sole, fluke, or flounder fillets (7–10 oz. each)
Finely chopped parsley, for garnish
Lemon wedges, for serving

Instructions

Make the beurre blanc: To a large skillet over medium heat, add 2 tablespoons of the butter and cook until lightly browned, 2–4 minutes. Add the shallot and cook, stirring occasionally, until soft, 4–5 minutes. Add the wine, bay leaf, and thyme, and cook until the wine has almost evaporated, 5–7 minutes. Add the cream, and continue cooking, stirring occasionally, until reduced by half, 4–6 minutes more. Remove the skillet from the heat, then remove and discard the bay leaf and thyme.
Divide 5 tablespoons of the butter into two batches. Add one batch to the skillet, whisking continuously until the butter melts and the sauce is smooth, 3–5 minutes. Repeat with the remaining batch of butter. (For a smoother sauce, strain the beurre blanc through a fine-mesh sieve.) Season the beurre blanc to taste with salt and black pepper. Cover, keep warm, and set aside.
Prepare the fish: Place the flour on a large, shallow plate. Season both sides of the fish fillets to taste with salt and black pepper. Dip each fillet quickly into the flour, shaking off the excess.
In a separate large skillet over medium-high heat, melt the remaining 3 tablespoons of butter until foamy, about 1 minute. Add the fish to the skillet in one layer and cook, basting with butter and turning once, until the fillets are browned and cooked through, 4–6 minutes total.
Using a fish spatula, transfer each fillet to a warm serving plate and top with beurre blanc. Garnish with parsley, then serve immediately with lemon wedges.

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Steak Diane

SAVEUR Editors — Sat, 25 Sep 2021 14:50:00 +0000

Maura McEvoy

Considered a signature entrée at Manhattan’s beloved Drake Hotel, Steak Diane is widely attributed to Beniamino Schiavon, the Drake’s maître d’hôtel from 1942 to 1967. The hitch? Schiavon probably invented the sirloin’s flambéed cream sauce in collaboration with chef Luigi Quaglino during the 1930s, when the two worked together in Belgium. And though many assume the name references the Roman goddess of the hunt, The New York Times, in its 1968 obituary of Schiavon, described the titular Diane only as a “beauty of the 1920s.” SAVEUR’s take on the steak, originally published in March 1997, upgrades the beef from the Drake’s original sirloin to tender filet mignon.

Featured in the March 1997 issue.

Yield: 4

Time: 35 minutes

Four 4-oz. filet mignon steaks
Kosher salt and freshly ground black pepper
2 Tbsp. vegetable oil
1½ cups beef stock
2 Tbsp. unsalted butter
2 medium garlic cloves, finely chopped (about 2 tsp.)
1 medium shallot, finely chopped (about ¼ cup)
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces (about 2 cups)
¹⁄₄ cup cognac
¹⁄₄ cup heavy cream
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
¹⁄₄ tsp. Tabasco sauce
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped Italian parsley

Instructions

Season the steaks generously with salt and pepper. In a large skillet over medium-high heat, heat the oil until it shimmers, then add the steaks and cook, turning once, until evenly browned, 4–5 minutes for medium rare. Transfer to a plate to rest.
Meanwhile, return the skillet to medium-high heat and add the stock. Cook, stirring to deglaze, until the liquid is reduced by two-thirds, about 10 minutes. Pour the demi-glace into a heatproof bowl and set aside.
Return the skillet to medium-high heat and add the butter. When the butter is melted and the foam begins to subside, add the garlic and shallot, and cook, stirring frequently, until soft, about 2 minutes. Add the mushrooms and cook, stirring frequently, until they soften, release their liquid, and begin to brown, about 2 minutes more. Add the cognac, then carefully light with a long match or lighter to flambé, shaking gently until the flame dies down. Stir in the reserved demi-glace along with the cream, Dijon, Worcestershire, and Tabasco.
Return the reserved steaks to the skillet, lower the heat to simmer, and cook, turning to coat, until the sauce is thickened and the meat is warmed through, about 4 minutes. To serve, transfer the steaks to warmed serving plates; stir the chives and parsley into the sauce, and drizzle it over the steaks.

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Spaghetti with Anchovy Garlic Sauce

SAVEUR Editors — Mon, 18 Mar 2019 22:35:25 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

A quick anchovy-garlic paste lends umami richness to the garlic-butter sauce in this weeknight pantry recipe. Seek out thin slow-dried spaghetti or capellini, and be sure to taste the pasta as it boils as cook times vary widely among brands.

Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.

Yield: 2–4

Time: 15 minutes

8 oz. spaghetti
Kosher salt and freshly ground black pepper
⅓ cup olive oil
4 garlic cloves, mashed into a paste
Pinch crushed red chile flakes
One 2-oz. tin oil-packed anchovies, mashed into a paste
4 Tbsp. cold unsalted butter, cubed
2 Tbsp. finely chopped parsley leaves
Grated parmesan, for serving

Instructions

Bring a large pot of salted water to a boil, then add the spaghetti and cook until al dente per the package instructions, about 10 minutes. Drain and set aside.
Meanwhile, to a large skillet set over medium heat, add the oil and garlic. Cook, stirring occasionally, until light golden and fragrant, 2–3 minutes. Add the chile flakes and anchovy paste and cook until browned, about 5 minutes. Turn the heat to medium-low, add the butter, and stir until a smooth sauce forms.
Add the spaghetti and parsley to the skillet and toss to coat. Serve topped with parmesan.

Shop

The Best Anchovies Are Perfect on Their Own

Belle Morizio

These salty, umami-rich fish are good enough to stand on their own, or elevate a sauce, spread, or dressing. Shop the story >

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Pan-Seared Bison Tenderloin with Herb Butter

SAVEUR Editors — Mon, 18 Mar 2019 22:23:58 +0000

Matt Taylor-Gross

For your next steak dinner, skip the beef and try this pan-seared bison tenderloin recipe with herb butter. Bison tends to be slightly sweeter and less greasy than beef, not to mention higher in protein. This recipe is adapted from one served at the Morrison, Colorado restaurant The Fort, which specializes in wild game meat and steak. Look for bison meat at a specialty butcher shop, or online from a company like The Honest Bison, which offers a wide variety of cuts. Look for citric acid at your local grocer, typically in the canning or spice section (where it is sometimes labeled as sour salt).

This recipe originally ran in our March 1999 print issue.

Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.

Yield: 4

Time: 40 minutes

Ingredients

For the herb butter:

6 Tbsp. unsalted butter, softened
1 tsp. finely chopped parsley leaves
1 tsp. finely chopped tarragon
1 tsp. finely chopped thyme
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper

For the tenderloin:

2 tsp. fine sea salt
½ tsp. citric acid powder
Pinch freshly ground black pepper
Four 8-oz. bison filets (about 1½-in. thick)
2 Tbsp. vegetable oil

Instructions

Make the herb butter: To a medium bowl, add the butter, parsley, tarragon, thyme, and garlic and season with salt and black pepper. Cover and chill in the fridge for 15 minutes.
Make the tenderloin: Position a rack in the center of the oven and preheat to 350°F. In a small bowl, whisk together the salt, citric acid, and black pepper. Sprinkle the salt mixture evenly over all sides of the filets. To a large ovenproof skillet set over high heat, add the oil. When it is hot but not smoking, add the filets and sear until lightly browned, about 2 minutes; flip and sear the other side, about 2 minutes more. Transfer the skillet to the oven and cook to desired doneness, about 6 minutes for rare and 8 minutes for medium-rare. Transfer the filets to serving plates, dollop each with the herb butter, and serve.

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Rhode Island Stuffies

Kat Craddock — Mon, 18 Mar 2019 22:46:15 +0000

Matt Taylor-Gross

This recipe is excerpted from Stirring the Pot, a collection of recipes and wine pairings from the New York chapter of Les Dames d’Escoffier. Preorder your copy here; proceeds benefit LDNY’s scholarship fund.

I grew up in Rhode Island, but it wasn’t until I left that I really appreciated just how special my home state’s food culture really is. With a history of fishing, shipping and manufacturing, New England’s coastline has been a cultural melting pot for generations. Today, Rhode Island’s cuisine is still shaped by a wide range of international influences: global foods like French Canadian meat pies, Cape Verdean cachopa, fresh Italian pastas, Portuguese custard tarts, Syrian stuffed grape leaves, and Lao sour sausage abound in restaurants, bakeries, and homes.

Overfishing and other environmental concerns have pushed Rhode Island’s fisheries to operate more sustainably; while certain species are less bountiful, others, like squid and clams, still thrive. Quahogs (large, hard-shelled Atlantic clams) can be found along the coast, from Cape Cod to New Jersey, but Rhode Islanders feel a particular ownership of them. Too tough to eat from the shell, their meat is added to specialties like clamcakes, chowders, and “stuffies.” While similar to dainty clams casino and oysters Rockefeller, the stuffy is less of a pinkies-up affair. Paired with chowder, a single one is a meal. This version is just about as classic as they come. Seek out Portuguese-style chouriço, which is softer than Spanish chorizo. (Michael’s is a reliable, New England–made brand that is available online from Portugalia Marketplace.)

Yield: 12

Time: 3 hours

12 whole quahogs, scrubbed
½ cup shucked clams
8 Tbsp. unsalted butter, divided
6 oz. hot or mild Portuguese chouriço, finely chopped (1¾ cups)
6 oz. yellow onions, finely chopped (about 1 medium, 1¾ cups)
5 oz. celery, finely chopped (2 cups)
1 Tbsp. Tabasco sauce, plus more for serving
1 tsp. smoked paprika
½ tsp. celery salt
½ tsp. crushed red chile flakes (optional)
8 oz. (6 cups) coarse bread crumbs (preferably homemade)
3 Tbsp. finely chopped Italian parsley
Kosher salt and freshly ground black pepper
Lemon wedges, for serving

Instructions

Purge the quahogs: fill a large bowl with generously salted cold water, add the quahogs, and set aside for 15 minutes. Place the shucked clams in a medium heatproof bowl and set it by the stove.
Transfer the quahogs to a pot, leaving any grit behind in the bowl. Add 2 cups of cold water, cover, and turn the heat to high. Steam just until the clams begin to open, 3–5 minutes (start checking after 3). Using tongs, transfer each open clam to a large bowl, allowing up to 8 minutes for all of the clams to open; discard any that remain shut. Strain the hot cooking liquid through a fine-mesh sieve over the reserved shucked clams, discarding any solids from the pot. Set aside until the clams are slightly firm and the liquid is cool enough to touch, about 5 minutes. Rinse and dry the pot and return it to the stove.
Meanwhile, pull the quahogs from their shells (add any accumulated juices to the bowl). Set the shells side. Finely chop the meat and transfer to a large, clean bowl. Remove the shucked clams (reserving the quahog-cooking liquid); chop them too, add to the bowl and set aside.
Add 6 tablespoons butter and the chouriço to the pot and set over medium heat. Cook, stirring frequently, until the sausage begins to brown, 8–10 minutes. Add the onion and celery and continue cooking until the onion is translucent but not yet browned, 4–6 minutes. Stir in ¼ cup of the reserved quahog liquid, followed by the Tabasco, paprika, celery salt and crushed red chile flakes (if using); turn the heat down to low and continue cooking, stirring frequently, until the vegetables are soft and the liquid has evaporated, 8–10 minutes. Remove from the heat and set aside to cool slightly.
Using kitchen shears or a sharp knife, cut through the quahog shell hinges to separate. Line a large rimmed baking sheet with aluminum foil and arrange 12 of the half shells on it, open side up. (Discard the remaining shells or reserve for another use.)
To the bowl of chopped clams, add the bread crumbs, parsley, the contents of the skillet, and 1¼ cups of the reserved quahog liquid; toss well to combine. (The bread crumbs should be thoroughly hydrated but not soggy; if necessary, add a bit more reserved quahog liquid or water.) Season to taste with salt and black pepper.
Divide the stuffing evenly among the half shells, packing gently into loose mounds. Cover with plastic wrap and refrigerate for at least 4 and up to 24 hours.
Preheat the oven to 400°F. Uncover the baking sheet, dot the cold stuffies with the remaining butter, then bake until browned, sizzling, and heated through, 25–30 minutes. Serve the stuffies hot, with extra Tabasco and lemon wedges.

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Chicken and Rice Vermicelli Soup

Corinne Trang — Mon, 18 Mar 2019 22:36:49 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

The delicacy of the ingredients in this Cantonese-style chicken and rice vermicelli soup belies the richness of the finished broth, perfect for staving off a winter chill. The level of spice in this warming Cantonese-style recipe, from cookbook author Corinne Trang, can be controlled by increasing (or omitting altogether) the fresh red hot chiles. Find more of our favorite Chinese recipes here.

Yield: serves 4

Time: 1 hour

Ingredients

Chicken and Rice Vermicelli Soup

8 oz. mi fen (dried rice vermicelli)
¼ cup medium dried shrimp
4 large dried shiitake mushrooms
¼ cup vegetable oil
4 large garlic cloves, finely chopped
8 cup chicken stock
5 scallions, white parts only; 3 crushed, 2 thinly cut on the bias
2 thin slices peeled fresh ginger
Kosher salt
1 skinless boneless chicken breast, very thinly cut on the bias
4 head baby bok choy, trimmed, leaves separated
½ cup cilantro leaves
2 red bird’s eye chiles, thinly sliced on the bias

Instructions

In three separate bowls of hot water, soak the noodles, dried shrimp, and mushrooms until each has softened, about 20 minutes. Drain the shrimp, discarding their soaking liquid, and set aside. Use a slotted spoon to remove the mushrooms (save their soaking liquid for another use), and squeeze them to extract any excess water. Trim and discard the mushroom stems; julienne their caps, and set aside.
In a small pot over medium heat, heat the oil. Add the garlic and cook, stirring occasionally, just until golden, 2–3 minutes. Immediately remove the pan from the heat and pour the garlic oil into a small, heatproof serving bowl.
To a large pot, add the rehydrated shrimp, julienned mushrooms, stock, crushed scallions, and ginger. Season lightly with salt, then bring to a boil over high heat. Turn down the heat to medium-low and continue to cook at a simmer until the aromatics are softened and the broth is rich and flavorful, about 15 minutes.
Meanwhile, bring a second large pot of water to a boil over high heat. Drain the vermicelli, add it to the boiling water, and cook for 5 seconds; remove the noodles with a spider skimmer or long-handled sieve and divide among 4 large soup bowls. Add the sliced chicken to the boiling water, cook for 10 seconds, remove with the sieve, and divide among the bowls. Add the bok choy to the pot and blanch until just tender, 1–2 minutes. Remove the bok choy and arrange on top of the chicken. Ladle about 2 cups of the broth into each bowl, then garnish each serving with sliced scallions, cilantro, and chiles. Drizzle with the garlic oil just before serving.

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Chicken Marsala

SAVEUR Editors — Wed, 12 Sep 2012 08:00:00 +0000

PHOTOGRAPHY BY MATT TAYLOR-GROSS

This dish has its origins in traditional Italian scallopini from Sicily and is a staple throughout Italian-American homes. Pounding the chicken cutlets thin before cooking makes them terrifically tender, while deglazing the pan with Marsala and stock creates a quick, rich sauce. Use a dry Marsala wine for this recipe, and save the sweet versions for sipping or for whipping up a batch of after-dinner zabaglione.

Featured in: “150 Classic Recipes from Saveur’s 150th Issue.“

Yield: serves 4 to 6

Time: 40 minutes

1¼ lb. chicken breasts (about 8), pounded ¼ in. thick
Kosher salt and freshly ground black pepper
⅓ cup plus 1 Tbsp. all-purpose flour
5 Tbsp. olive oil, divided
5 tbsp. unsalted butter
8 oz. white button mushrooms
2 tbsp. minced shallots
1 clove garlic, minced
¹⁄₃ cup dry Marsala wine
¹⁄₃ cup chicken stock
1 tbsp. finely chopped parsley, for garnish (optional)

Instructions

Season chicken with salt and pepper and dredge in 1⁄3 cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.

Our Best Italian-American Classic Recipes

Photography by Todd Coleman

Spaghetti and meatballs, veal parm, stromboli—this is our ultimate comfort food.

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Ragù alla Bolognese

SAVEUR Editors — Mon, 18 Mar 2019 22:37:56 +0000

Photography by Paola + Murray; Food Styling by Rebecca Jurkevich; Prop Styling by Sophie Strangio

This bolognese came from the well known Simili sisters of Bologna. They prepare a delicate brodo di carne, or meat broth, for use in their ragu because the sauce doesn’t need a lot of additional flavor. Unless you’re making brodo for another use, though, any light broth will do. For more weeknight pasta ideas, check out our 47 essentials for olive-oiled, red-sauced happiness.

Yield: makes about 5 cups

Time: 3 hours

¼ cups extra-virgin olive oil
1 small yellow onion, finely chopped
1 celery stalk, finely chopped
½ medium carrot, peeled and finely chopped
1 oz. prosciutto di Parma (2–3 slices), finely chopped
2 chicken livers, finely chopped
1½ lb. ground beef chuck
Kosher salt and freshly ground black pepper
½ cups dry white wine
1 cup whole milk, warmed
1 cup beef, veal, or chicken stock
One 28-oz. can tomato purée

Instructions

To a large Dutch oven set over medium heat, add the oil and onions and cook, stirring frequently, until softened and translucent, about 3 minutes. Add the celery and carrots and cook, stirring frequently, until softened slightly, about 3 minutes. Add the prosciutto and chicken livers and cook, stirring frequently, until the livers are barely cooked, about 1 minute. Add the beef and salt and black pepper to taste, and cook, breaking up the meat with the spoon until barely cooked, about 5 minutes (do not brown). Add the wine and cook, stirring, until evaporated, about 3 minutes. Turn the heat to medium-low, add the milk, and cook, stirring occasionally, until evaporated, about 10 minutes.
Meanwhile, in a microwave-safe bowl, whisk together the stock and tomato purée, then cover and microwave on high for 3 minutes, or until hot. Add the stock mixture to the meat mixture, turn the heat to low, and cook, stirring occasionally, until the meat is soft and the sauce is thick, about 2½ hours. Season to taste with salt and black pepper.

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Carter Rochelle’s Texas Chili

Carter Rochelle — Mon, 18 Mar 2019 22:38:48 +0000

Photography by Christopher Testani

Beef suet and masa give this Lone Star chili (no beans, no tomatoes) its distinctive flavor. The recipe comes from Carter Rochelle, a native Houstonian and chili connoisseur. Find all of our best chili recipes here.

Featured in: “Our Best Recipes of All Time.”

Equipment

Yield: serves 6

Time: 4 hours 30 minutes

6 oz. beef suet, coarsely chopped
3 lb. trimmed beef chuck, cut into ½-in. pieces
6 tbsp. chili powder
4 large garlic cloves, peeled and minced
Kosher salt and freshly ground black pepper
1 cup masa harina
4 cups beef stock or low-sodium beef broth, warm
3 tbsp. white vinegar
Cayenne pepper
Chopped cilantro, for garnish
Tabasco, for serving
Thinly sliced scallions, for garnish
Tabasco, for serving
Saltines, for serving
Sour cream, for serving

Instructions

In a large Dutch oven set over medium-high heat, melt the suet, stirring frequently, 8–9 minutes. Use a slotted spoon to discard any solids. Working in batches if necessary, add the chuck and cook, stirring occasionally, until browned all over, 8–10 minutes. Turn the heat to medium and stir in the chili powder, garlic, and salt and black pepper to taste. Add the masa harina and stir to coat, then gradually pour in the broth, vinegar, and 4 cups of water. Turn the heat to medium-low and cook, partially covered and stirring occasionally, until the meat begins to fall apart, about 4 hours, adding water as needed to prevent sticking. Season with additional salt, black pepper, and cayenne to taste.
To serve, ladle the chili into bowls and garnish with the cilantro and scallions. Accompany with Tabasco, saltines, and sour cream.

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Lobster Linguine with Chiles

Fulvio Pierangelini — Thu, 12 Aug 2021 02:00:00 +0000

Lobster Linguine. Christina Holmes

This extravagant pasta, from chef Fulvio Pierangelini’s restaurant, Irene, in Florence’s Hotel Savoy, is enriched with the lobsters’ coral, or roe sac. The rosy eggs add a pop of sweetness to the dish, but can be omitted if you prefer.

Featured in: “What’s Old is New Again.”

Yield: serves 4

Time: 1 hour

Kosher Salt
1 lb. linguine
Two 11/2-lb. live lobsters, halved lengthwise (heads, claws, and tails separated), coral reserved
2 tbsp. extra-virgin olive oil
4 fresh thyme sprigs
2 red finger chiles, stemmed, seeded, and finely chopped
2 cloves garlic cloves, finely chopped
1 cup dry white wine
1⁄2 cups loosely packed basil leaves
1⁄4 cups finely chopped flat-leaf parsley
Ground white pepper
Pecorino Romano, for serving

Instructions

In a large pot of boiling, salted water, cook the linguine until al dente, about 9 minutes. Using tongs, transfer the linguine from the water to a medium bowl, and then remove 1 cup pasta water and reserve. Add the lobster claws to the pot of still-boiling water and cook until the shells are bright red and the meat is cooked through, about 6 minutes. Drain and crack open the claws, and then coarsely chop two of the claw meat pieces, discarding the claw shells.
In a large skillet, heat the olive oil over medium-high heat. Working in batches, add the lobster head and tail pieces, meat side down, and cook, turning once, until the meat is browned and cooked through, about 4 minutes. Transfer the pieces to a plate and return the skillet to medium-high heat. Add the thyme, chiles, and garlic and cook, stirring, until soft, about 2 minutes. Pour in the wine and cook until reduced by half, about 4 minutes. Add the pasta to the skillet along with the reserved pasta water, whole and chopped claw meat, tail pieces, coral (if using), basil, and parsley. Season to taste with salt and white pepper, gently toss to combine, then remove from the heat and transfer the pasta to a serving platter. Grate pecorino over the pasta and serve hot.

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