Teresa (Santomo Stornelli) Medei, Bovara di Trevi, Perugia
(Yield: 4 servings)
3 pounds lobster claws (with arms)
½ cup extra-virgin olive oil
3 garlic cloves (minced)
½ teaspoon chili flakes
¼ cup finely chopped parsley
8 cups diced tomatoes
4 cups water
salt and freshly ground pepper
1 pound pasta (linguini/spaghetti)
1. Warm oil in large saucepan over medium heat. Add garlic, chili flakes and parsley and cook for approx. 1 minute.
2.Add tomatoes and water. Season with salt and pepper. Once boiling, reduce heat to simmer and cook partially covered for approx. 1 hour.
3.While sauce is cooking, bring large pot of salted water to boil. Add lobster and cook for approx. 3 minutes. Remove lobster and set aside.
4.Add pasta to lobster pot and cook until al dente.
5.Add lobster to sauce as pasta nears completion. Cook briefly until lobster is reheated.
6.Drain pasta and add to saucepan. Mix together, cooking for approx. 1 minute.
Serve immediately.
Lobster claws should be partially split before cooking, making them easier to eat.