Lobster Fra Diavolo

This recipe comes from Rome and is an authentic variation on the great Fra Diavolo. As is customary in Italy, there are always variations. Cook 'all gusto' - to your own taste.

• 1 pound small clams
• 2 (1 1/2 pound) lobsters
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, peeled
• 1/4 cup cognac
• 2 pounds plum tomatoes peeled, seeded and chopped
• 1/4 - 1/2 teaspoon red pepper flakes
• Salt and freshly milled pepper to taste
• 1 pound linguine
• 1/4 cup parsley, minced

METHOD

Clean clams under running water. Cut lobster according to basic instructions. (click here for instructions )

Start to heat pot of water for pasta.

Heat oil in a large skillet or Dutch oven. Put in garlic and lobster with the meat side down and shell side up. Cook until garlic just begins to brown. Do not bur.. Stir in cognac. Cover and cook 3 minutes. Stir in chopped tomato and red pepper flakes. Cover and cook over medium heat for 15 minutes.

Spread clams over top of sauce, cover and let cook until clams open, about 10 minutes.

Cook pasta until al dente while sauce finishes.

Drain pasta put in serving bowl and cover with sauce. Sprinkle minced parsley over all.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Diana viola for Virginia Rosso

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