Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1 can (28 oz) crushed San Marzano tomatoes
  • 1/2 cup dry white wine
  • 1 tbsp unsalted butter
  • salt to taste
  • black pepper to taste
  • 1 lb Maine lobster meat, cut into bite-sized chunks
  • 1/2 tsp smoked paprika
  • 12 oz linguine
  • 2 tbsp reserved pasta water

Instructions:

  1. Heat 2 tbsp olive oil in the sauté pan over medium heat. Add 4 cloves of sliced garlic and 1 tsp red pepper flakes.
  2. Sauté for 1-2 minutes until the garlic smells sweet and translucent. Note: Stop before it browns, or it will taste bitter.
  3. Pour in 1/2 cup dry white wine. Scrape the bottom of the pan. Simmer for 2 minutes until the liquid reduces by half.
  4. Stir in one 28 oz can of crushed San Marzano tomatoes. Lower the heat and simmer for 15-20 minutes until the sauce looks deep mahogany red.
  5. Boil a large pot of salted water. Add 12 oz linguine and cook for 2 minutes less than the box says.
  6. Toss 1 lb of Maine lobster meat with 1/2 tsp smoked paprika.
  7. Gently fold the lobster into the sauce. Cook for 2-3 minutes until the meat is opaque.
  8. Stir in 1 tbsp unsalted butter and 2 tbsp reserved pasta water. This makes the sauce silky and helps it stick to the noodles.
  9. Add the linguine and 1/4 cup chopped parsley. Toss everything together for a minute.