Linguine and Lobster Fra Diavolo

Name: Linguine and Lobster Fra Diavolo
Yield: 4 servings
Ingredients: 1 pound linguine; 3 tablespoons olive oil; 1 medium onion, finely chopped; 3 garlic cloves, finely chopped; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon dried oregano; 1/2 cup Cognac; 1 (14.5-ounce) can diced tomatoes, with juice; Tail and claw meat from 2 cooked 1 1/2-pound lobsters, tail meat cubed; 3 tablespoons chopped fresh flat-leaf parsley; 3 tablespoons chopped fresh basil; 4 fresh basil sprigs, for garnish

January 26, 2012

This is a decadent dish that is very popular with my family at Christmas-time, when pasta with seafood is a holiday tradition for Italians. For others, though, it’s a reminder of summers on the Cape or in the Hamptons. Whatever memories it may conjure for you, we can all probably agree that it is a rich, sophisticated dish that puts a smile on the face of anyone who tastes it.

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