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1 small onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 (28-ounce) can tomato puree

1 (6-ounce) can tomato paste

1 uncooked lobster tail, cut into 1-inch pieces

1 pound jumbo shrimp (about 22/pound), shelled and deveined

1 squid, cleaned and cut into 1-inch pieces

1 tablespoon freshly chopped basil

Pinch red pepper flakes

1 pound cooked linguini

1/4 cup freshly grated Parmigiano-Reggiano