1 teaspooncrushed red pepper flakes use less for a less spicy pasta
6cloves garlic minced
3/4 cup dry white wine 170 grams
(1) 28ounce cancrushed tomatoes with basil
8ounces tomato puree
2teaspoons kosher salt more to taste
1/2 teaspoonblack pepperfreshly ground, preferred
1 poundpastause your favorite kind
21 ounces fresh lobster meatroughly chopped
2 and 1/2Tablespoons salted butter melted
1 and 1/2Tablespoonslemon juice freshly squeezed
1/4cup heavy cream57 grams
1/2cupfresh basil leaves roughly chopped
2Tablespoonsfresh parsley leavesfinely chopped
1Tablespoonfresh mint leavesfinely chopped
Heat the olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and onions and cook until the onions are very tender and fragrant, stirring occasionally, about 10 minutes.
Add in the garlic and sugar and cook for another minute or two, or until the garlic is fragrant but not brown.
Pour in the white wine and bring to a low simmer. Stir in the tomatoes, tomato puree, salt and pepper. Reduce the heat to low, cover and simmer for 25 minutes.
In the meantime, bring a large pot of water to a rolling boil. Once boiling, toss in a dash of salt. Then add the pasta and cook until al dente, according to the package instructions, for most pastas that's around 6 to 7 minutes.
Reserve 1 cup of the pasta water, then drain the pasta and set aside for a minute.
In a large bowl, combine the lobster meat, melted butter, and lemon juice. Set aside.
Reduce the sauce to low. Slowly drizzle in the cream, stirring contantly. Then toss in the fresh basil, parsley, and mint.
Stir in the pasta. Then gently stir in the lobster and any excess butter. If the sauce looks too thin, add a little pasta water, until it reaches your desired consistency. Serve at once!