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INGREDIENTS:
3 tablespoons olive oil
2 garlic cloves, smashed
6 filets of anchovy, chopped
2 two pound cans Italian plum tomatoes
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
10 lobster tails
2 pounds linguine
1 tablespoon butter
2 tablespoons minced parsley
WHAT TO DO:
Heat oil in a large frying pan. Sauté the garlic cloves and the anchovy over medium heat. When the anchovy begins to break up and the garlic is turning golden, pour in the tomatoes. Stir well, add salt and cook, uncovered, over medium heat for 25 - 30 minutes. Remove from heat. Let cool and put through a food mill.
Heat 8 quarts water for the linguine.
Return sauce to the pan. Add the red pepper flakes and cook for ten minutes, uncovered, over low heat. Add lobster and simmer, uncovered, for twenty minutes.
Cook linguine until al dente, about 7 - 8 minutes. Drain. Put on serving platter.
Remove lobster tails from sauce, stir in the butter, and pour sauce over the linguine. With two forks, mix sauce into linguine. Arrange tails around the platter. Garnish with parsley. Elegant!
Serves: 10
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