Linguine all'astice
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Al Gelso D'Oro da Nonna Sceppa · Capaccio Paestum
The story
Linguine all'astice is a quintessential Italian seafood pasta dish, celebrated for its elegant simplicity and rich Mediterranean flavors. Traditionally rooted in the coastal culinary traditions of Southern Italy, the dish centers on long, flat linguine tossed in a light, flavorful sauce derived from fresh lobster.
The core ingredients typically include lobster meat and shells, cherry tomatoes, garlic, extra virgin olive oil, white wine, and a hint of peperoncino for heat. A great version of this dish is distinguished by the quality of the seafood and the emulsification of the sauce; the juices from the lobster shells must meld perfectly with the pasta water to create a silky coating for the linguine.
In the region of Campania, specifically in Capaccio Paestum, the dish is highly regarded. Francesco Zini has highlighted Al Gelso D'Oro da Nonna Sceppa as a notable venue for experiencing this delicacy, emphasizing the importance of local sourcing and traditional preparation.
Regional variations exist across Italy. In some coastal areas, the sauce may be more tomato-heavy, while other versions lean toward a *bianco* style, relying solely on olive oil, garlic, and white wine to let the natural sweetness of the lobster shine. The choice of lobster—whether Mediterranean spiny lobster or larger varieties—can also influence the texture and intensity of the final dish.
Synthesised by AI from every creator’s review.
Where to eat it
1 place reviewed by YouTube creators.
Capaccio Paestum (1)
What creators say
Highlights from 1 creator review of Linguine all'astice.
Gel Sodoro da Nonna Sheppa, located in Piana del Sele, Pestum, is a traditional restaurant that excels in showcasing the finest local ingredients, particularly seafood. Despite initial reservations about the ambiance, the dining experience proved to be exceptional. The menu offers a wide array of dishes, with a strong emphasis on fresh fish. Standout dishes included the incredibly fresh Freselle with tomatoes and basil, the creamy Eggplant Croquettes, and the perfectly prepared Baby Artichokes. The Linguine with Lobster was a rich and decadent pasta dish, while the Ravioli with Buffalo Ricotta were delicate and flavorful. The main courses, such as the Sea Bream with Artichokes and the Fried Calamari, were executed with precision. The tableside preparation of the Sole Mugnaia added a touch of elegance. Overall, the restaurant delivers a high-quality culinary experience rooted in tradition and excellent ingredients.