and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. This week on Small Bites we're featuring a delicious summer recipe. When you think summer, we're sure you think about fresh lobster. Mario Micheletti, chef and owner of Nautika Restaurant & Bar in East Greenwich, shows us how to make their Pasta Nautika. This light summer pasta dish includes large portions of buttery lobster meat with pappardelle pasta. Check out the video and recipe below.

Pasta Nautika

- 2 lobsters, steamed

- 6 ounces dried pappardelle pasta (DeCecco preferred)

- 4 ounces haricot verts

- 2 ounces olive, divided use

- 1 shallot, thinly sliced

- Salt and pepper, to taste

- 2 plum tomatoes, diced

- 8 ounces unsalted butter, divided use 

- 2 ounces fresh lemon juice

- 2 large basil leaves, chopped plus more for garnish

- 1 teaspoon flat parsley, chopped

- 6 ounces light white wine (pinot grigio or sauvignon blanc)

Steam or boil 2, 1 ½-pound lobsters for 9 minutes. Shock in ice water. De-shell the claws and knuckles, and cut tail in half length-wise. Set aside or refrigerate.

Steam haricot verts for 3 minutes. Shock in ice water. Drain and reserve.

Boil pappardelle for 6 minutes. Drain, lightly oil and set aside to cool. Don’t rinse.

You can do the previous three steps ahead of time and refrigerate until dinner or next day.

Sauté 1 ounce olive oil, shallots and salt and pepper to lightly color the shallots. Takes approximately 1 minute over moderate heat. Add tomato and cook for 1 minute more. Add white wine and 4 ounces of the butter.

Stir and reduce liquid in pan by one-third. Add lemon juice, basil, parsley and lobster meat. Lower heat to simmer.

If chilled, drop partially cooked pasta and haricot verts in boiling water with a strainer for a minute to heat up. Strain well.

Add pasta and haricot verts to sauté pan. Then add remaining 4 ounces of butter. Raise heat to high and toss to coat the pasta for 30 more seconds.

Plate and serve. Garnish with basil.

Serves 2.