Spicy Shrimp and Lobster Linguine

Ingredients:

1 tablespoon olive oil
3 onions, chopped
6 garlic cloves, chopped
1 (28-ounce) can diced tomatoes
1/4 cup dry red wine
2 tablespoons chopped fresh oregano, or 2 teaspoons dried
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon coarse-ground black pepper
1 lobster tail (about 1/2 pound)
1 pound large shrimp, peeled and deveined
3/4 pound dried linguine
1/4 cup chopped fresh parsley

Procedure:

Heat oil in very large nonstick skillet over medium-high heat, then add onions and garlic. Saute 10 minutes until golden. Add tomatoes, wine, oregano, crushed pepper, salt, sugar and ground pepper; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes until flavors are blended and sauce is slightly thickened. Meanwhile, remove meat from lobster tail and cut it into 1/2-inch pieces. (To pry meat out, cut away soft undercover with scissors and ease away meat from shell with your fingers.) Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque. Meanwhile, cook linguine according to package directions; drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley. Makes 6 servings.