Name: Spicy Lobster Pasta
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/4 teaspoon crushed red chile flakes; 4 cloves garlic, minced; 1 Fresno chile, minced (leave in the ribs and seeds for extra spice); 1 medium yellow onion, minced; 1/2 cup dry white wine; One 28-ounce can whole tomatoes (preferably San Marzano); 2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1 pound spaghetti; Two 8-ounce lobster tails, fresh or frozen and defrosted; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh mint; Good-quality extra-virgin olive oil, for drizzling, optional

Directions

Watch how to make this recipe.

Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.

Spicy Lobster Pasta

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