For the recipe you need:
* Broth shrimp - 5 glasses
* Lobster - 700g
* Salt and pepper to taste
* Fettuccine Pasta - 450g
* Olive oil - 5 tbsp
* Smoked chorizo sausage - 200g
* Shallots sliced - 2 tbsp
* Garlic - 1 - 2 cloves
* Tomatoes - 2-3 pc.
* Meat 12 medium shrimp
* Mussels - 12 pcs.
* Oysters - 12 pcs.
* Basil - 1 / 4 cup
* Mollusks - 12 pcs.
* Parmesan cheese (Parmiggiano-Reggiano) - 1 / 2 cup
for the piri-piri:
* Olive oil - 3 / 4 cup
* Jalapeno (jalapeno) - 2 pcs.
* Poblano (poblano) - 1 pc.
* Red pepper - 1.5 tbsp
* Salt - 1 / 2 tsp
* Black pepper - 1 / 4 tsp
* Garlic - 2 / 3 cloves
for the Creole Seasoning:
* Paprika - 2.5 tbsp
* Salt - 2 tbsp
* Garlic powder - 2 tbsp
* Black pepper - 1 tablespoon
* Onion powder - 1 tablespoon
* Cayenne pepper - 1 tbsp. l.
* Oregano - 1 tbsp
* Thyme - 1 tablespoon
Boil the broth, then reduce heat and evaporated liquid to 3 cups. In a separate saucepan, boil salted water and drop back lobster (head forward) for 7 minutes. After this move lobster in ice water, then remove the shell and chop meat.
In the salted water to cook pasta, and then discard them in a colander, put back in pot and add a little olive oil and 1 / 2 tsp piri piri
Separately, fry in olive oil, sausage, then add to it, shallots, garlic, then tomatoes, shrimp and 1 tablespoon Creole sauce. Sauté until all pink color (about 2 min.). Add clams and mussels, 1 / 4 cup sauce, piri-piri and simmer 5 minutes. Then add the oysters and lobster meat and continue to put out another 2 minutes. Extract unopened shells of mollusks.
In dish arrange pasta, put around the meat, add broth, noodles and garnish with cheese and basil. Serve hot.
To make the piri-piri, it is necessary to clean and chop the peppers, mix all the components except the garlic and cook 4 minutes., Stirring, over high heat. Then add the garlic and seasoning to cool. Cooled mixture of grind in a mixer and place in refrigerator for several days. For the Creole Seasoning is simply to mix all ingredients.
