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
Freshly ground black pepper
4 ounces Parmigiano-Reggiano cheese, grated
1 tablespoon finely chopped fresh parsley leaves
1/2 pint red teardrop tomatoes, stemmed and halved
8 cups water
1/2 teaspoon saffron threads
1/2 teaspoon ground turmeric
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
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