Fettuccine pasta with lobsters, tomatoes and saffron

Ingredients:

• 3 (900 g each) langoustes, steam for 10 min, cool
• Sea salt
• 4 tbsp. l. olive oil
• 1 medium-sized red onion, cut into thin strips
• 2 stalks of celery, cut into small cubes
• 2 medium potatoes, cut into small cubes
• 4 cloves garlic, thinly sliced
• 230 g overripe tomatoes, diced
• 1/4 cup dry white wine
• A pinch of saffron
• 700 g of pasta fettuccine
• 1/2 cup chopped fresh chives

Preparation:

1. Remove the lobster meat from the shells and cut into cubes.
2. In a large spaghetti pot, bring 8 liters of water to a boil, add 2 tbsp of salt.
3. Heat olive oil in a large saucepan until lightly smoking. Add onion, celery, potato, and garlic, cover, and cook until golden brown, 6-7 minutes. Add tomatoes, wine, and saffron, and bring to a boil. Reduce heat and simmer for 3 minutes.
4. Drop the fettuccine pasta into boiling water and cook for one minute longer than the package directions. Just before the end of cooking, pour 1/2 cup of the broth into the saucepan with the sauce. Add the lobster meat to the saucepan and shake well. Drain the pasta in a colander and transfer it to the sauce, add the chives, and mix thoroughly.