Fra Diavolo with Fresh Tagliolini (Oceania)

2 Maine lobsters, halved

Salt, to taste

Freshly ground black pepper, to taste

4 oz extra virgin olive oil (about ½ cup)

4 teaspoons fresh garlic, crushed and finely chopped

½ teaspoon dried chili flakes (1 pinch per serving)

4 oz white wine (about ½ cup)

11 oz tomatoes seeded and diced (about 1 ¾ cup)

10 oz tomato sauce (about 1 ¼ cup)

10 oz fresh tagliolini

2 tablespoons Italian flat leaf parsley, freshly chopped

3 tablespoons Lessatini extra virgin olive oil

4 pinches dried Espelette pepper

Using only half a lobster per serving, wash the cavity of the lobster, remove tail meat and set it back in the shell. Season the lobster meat with salt and pepper.

Heat olive oil in a pan on medium-high. Sear the lobster and claws on both sides. Remove from the pan. Add some more olive oil, then add the garlic and sauté until slightly golden. Add the chili flakes, then deglaze with white wine and reduce until almost dry. Add the tomato chunks and simmer for one minute.

Cook the fresh tagliolini à la minute. Meanwhile, add the tomato sauce to the diced tomatoes, garlic and chili flakes. Add some pasta cooking water and bring back to a simmer. Add the lobster and simmer until the lobster is almost done. Add the pasta to the lobster and tomato sauce, toss well. Add some pasta cooking water to keep the dish juicy.

Remove from the heat. Add a dash of olive oil and freshly chopped Italian parsley. Serve with a drizzle of Lessatini olive oil around the lobster and pasta and dust with Espelette pepper. Buon appetito!