8 cups water
1/2 teaspoon saffron threads
1/2 teaspoon ground turmeric
Salt
1 tablespoon plus 1 teaspoon olive oil
1/2 pond fresh linguine
1/2 cup Piri Piri sauce
1/2 cup chopped onions
1 teaspoon chopped garlic
1/2 cup pitted Kalamata black olives, halved
1/2 pint red teardrop tomatoes, stemmed and halved
1/2 pint yellow teardrop tomatoes, stemmed and halved
1 pound cooked lobster meat (from 3 live 1 pound lobsters) cut into 1/4-inch pieces
Salt
Freshly ground black pepper
4 ounces Parmigiano-Reggiano cheese, grated
1 tablespoon finely chopped fresh parsley leaves

cooking and preparation recipieRecipe:

In a saucepan, over medium heat, add the water, saffron and turmeric. Season with salt. Add a tablespoon of the oil. Bring the liquid to a boil and boil for 5 minutes. Add the pasta and cook until tender, about 4 to 6 minutes. Drain and cool under cold water and drain again. Toss the pasta with the remaining teaspoon of olive oil and set aside. In a large saute pan, over medium heat, add 1 tablespoon of the Piri Piri. When the oil is hot, add the onions and garlic. Saute for 1 minute. Add the olives, tomato and lobster (fresh catch is the best) meat. Season with salt and pepper. Add pasta and toss. Continue to saute for 1 minute. Remove from the heat. To serve, mound the pastaa in the center of each plate. Garnish with grated cheese and parsley.