Servings:
6 servings
Ingredients
- 1 pound dry imported linguini, spaghetti or tagliolini
- 3 pound lobsters, 11/2 pounds each, steamed or broiled (or 11/2 pounds cleaned and
- 1/2 cup extra virgin olive oil
- 4 cup garlic cloves, peeled, sliced thin
- 2 cup shallots, peeled, finely minced
- 6 cup whole plum italian tomatoes cut into 1/2-inch dice
- 2 cup prepared tomato sauce
- 1 tablespoon hot chili pepper flakes or chopped fresh hot chili
- 1/4 cup dry white wine
- 1/2 cup fresh chopped basil
- 1/2 cup fresh chopped parsley
- 1/2 cup fresh chopped oregano
- 1 bunch scallions, sliced thin
Preparation
Baking Directions:
Bring large pot of water to a boil with 2 tablespoons salt.
Crack lobster shells and remove meat.
Cut tails into ½-inch chunks and claws into thirds; set aside.
In a large saute pan, heat the extra-virgin olive oil until smoking.
Add garlic and shallots, toast until lightly brown.
Add fresh chopped tomatoes and tomato sauce, turn heat down to a simmer and cook for 20 minutes, then add red pepper flakes and white wine.
Begin to cook pasta, and then add lobster meat, fresh herbs and scallions to sauce.
Season with salt and pepper.
Drain pasta but do not rinse.
Place pasta in a large serving bowl, add sauce, toss and serve immediately.
