Linguine with Lobster Sauce

Linguine with Lobster Sauce... the perfect dish for all holidays and special occasions.

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Ingredients

For 4 Person(s)

For the Pasta:

4 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
2 lobsters, cut in half
14 ounces cherry tomatoes
24 ounces tomato passata
2 tablespoon chopped fresh parsley
pinch of salt
red pepper, as desired
1 pound linguine pasta

Directions

Split the lobsters in half and set aside.
In a large saute pan add 3 tablespoons extra virgin olive oil, 3 cloves of sliced garlic and the peperoncino.
As soon as the garlic begins to sizzle add to the pan the halved lobsters side-cut down. Let the lobster saute` for about 4 minutes.
Remove the lobsters from the pan and set aside.
Add to the pan a little more extra virgin olive oil and more sliced garlic.
Once the garlic turns golden, add the cherry tomatoes. Crush them with a spoon.
After 3-4 minutes add the passata. Let everything simmer for about 5 minutes.
Add the lobsters to the pan and cook for about 15 minutes. Turn the lobsters a few times during the cooking process.
If the sauce dries up a bit, add some pasta water.
Cook the linguine in salted water to Al Dente.
Remove the lobsters from the sauce pan and place in a warm oven.
Add the linguine to the sauce and toss for 1-2 minutes. Ideally you want all the sauce to coat the linguine and very little sauce left at the bottom of the pan.
Serve immediately with the lobster.