Angry Lobster Arrabiata

 Food bIngredients:

4 tablespoons olive oil

1 glove chopped garlic

3 cups whole peeled tomato, chopped with juice

1 ½ teaspoon salt

½ cup white wine

1 tablespoon crushed red pepper flakes

½ tablespoon oregano

½ pound of Del Checco linguini pasta

2 – 5 oz. Cold water lobster tails

1 tablespoon chopped parsley

4 basil leaves

  Directions: • In a large saucepan, heat 2 tablespoon of olive oil with garlic over medium heat. When it starts to sizzle, pour in the tomatoes. Season with salt, oregano and red pepper flakes, bring to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally. • Meanwhile, bring a large pot of lightly salted water to a boil, cook pasta for 8 to 10 minutes or until al dente; and drain. • In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the lobsters and sauté for 2 minutes, stirring frequently. Add white wine, then the tomato, sauté and continue cooking for 4 minutes. Toss in the pasta, sprinkle with parsley and place in serving dish, decorate with basil leaves and enjoy. Recipe is courtesy of Chef Aziz of Traditions on the Beach located at 3111 West Gulf Drive in the historic Island Inn. For more information or to make a reservation call 239.472.4559 or visit www.TraditionsOnTheBeach.com.