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 Recipe:

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 (tap or bottled water should not matter unless the recipe calls for one kind) 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 meat. Season with salt and pepper. Add pasta and toss. Continue to saute for 1 minute. Remove from the heat. To serve, mound the pasta (healthy carbs) in the center of each plate. garnish (sprinkle gratuitously) with grated cheese and parsley.