Lobster brings a touch of luxury to humble pasta.

Spicy Lobster & Tomato Sauce

A simple, luxurious dish that's a great match for an Italian white.

Spicy Lobster & Tomato Sauce 

• 1 2-pound lobster, cut in half lengthwise
  (light-green pancreas and liver (tomalley) removed and discarded.)
• 2 tablespoons olive oil
• 3 cloves garlic, peeled and finely chopped
• 1 small onion, peeled and finely chopped
• 3 large fresh tomatoes, coarsely chopped, or 1 28-ounce can whole peeled tomatoes and their juices
• 1/3 cup white wine, preferably Trebbiano or the same wine you'll drink with the meal
• Approximately 10 large leaves fresh basil, finely chopped
• Pinch of red pepper flakes, or more to taste
• 1 pound dried linguine, fettuccine or spaghetti
• Salt and pepper to taste

Bring one to two inches of water to boil in a large pot. Place lobster in steaming basket arranged in pot, cover with a lid and cook for approximately 12 minutes, until it is 75 percent done. Set aside.

In a large sauté pan, heat the olive oil and sauté the the garlic and onion for about three minutes, then add the tomatoes and wine, season with salt and pepper and simmer for about 45 minutes.
Strain the sauce through a fine-mesh strainer into a saucepan.
Add lobster, basil and pepper flakes and simmer.

While the sauce simmers, cook the pasta in salted boiling water until it is al dente, according to the package directions.
Drain the pasta and return it to the pot. Stir in the sauce and toss well to combine.
Serve immediately.

Serves 4.