Linguini Aragosta Fra Diavolo (Spicy Lobster) – Feast of the Seven Fishes


  • The meat from 2 (approximately 2 pound) Lobsters
  • 1/4 C  Lucini Extra Virgin Olive Oil
  • 2 TB    Garlic (minced)
  • 1/2 tsp Hot Pepper flakes
  • 1/2 C  White Wine (dry)
  • 2 C  Lucini Organic Plum Tomatoes
  • 4      Anchovies  (chopped coarsely)
  • 2 tsp Oregano (dried)
  • 2 TB  Salt
  • 1 LB   Linguini (or Fettucini, Spaghetti, etc.)
  • 3 TB   Italian (flat-leaf) Parsley (chopped coarsely)
  • Black Pepper (fresh, ground)


Place a large Dutch oven over medium heat, and when it is hot, add the olive oil.  Add the garlic and stir until golden, about 2 minutes.  Add the hot pepper and lobster meat and cook, stirring, for 5 minutes.

Add the wine and tomatoes to the pot and bring to a simmer.  Add the anchovies and oregano and stir well.  Transfer the pot to the oven and cook until the sauce has thickened, 6 to 7 minutes.  Remove from the oven.

While the sauce is cooking, fill a 10-quart stockpot to half with water and bring to a boil over high heat.  Add the salt.  Add the pasta, stir, and cook until al dente.

Drain the pasta, reserving 1/2 cup of the pasta cooking water, and add the pasta to the pot of sauce.

Add the lobster meat and parsley to the sauce and simmer for 2 minutes. If the pasta looks dry, add the reserved cooking water 1 tablespoon at a time, tossing to combine between additions.  Season with salt, pepper and hot pepper flakes (or Lucini Chili-Infused Extra Virgin Olive Oil).


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