Linguine and Lobster Fra Diavolo

• 1 pound linguine
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1/2 cup Cognac
• 1 (14.5-ounce) can diced tomatoes, with juice
• Tail and claw meat from 2 cooked 1 1/2-pound lobsters, tail meat cubed
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh basil
• 4 fresh basil sprigs, for garnish

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. Drain the pasta.
4. Meanwhile, in a large, heavy skillet heat the olive oil over medium-high heat.
5. Add the onion and cook for 4 minutes.
6. Add the garlic, red pepper flakes, salt, pepper, and oregano.
7. Stir and cook for 1 minute.
8. Add the Cognac, using a wooden spoon to scrape up the brown bits from the bottom of the pan.
9. Add the tomatoes, lobster, parsley, and chopped basil.
10. Cook until the lobster meat and tomatoes are heated through, 2 to 3 minutes.
11. Add the linguine to the pot and stir to coat the pasta in the sauce.
12. Transfer into individual pasta bowls, reserving one claw for each bowl.
13. Place the claw on top of the pasta and place a basil sprig next to it.
14. Serve immediately.

linguine, olive oil, onion, garlic, red pepper, salt, freshly ground black pepper, oregano, cognac, tomatoes, claw meat, parsley, fresh basil, fresh basil sprigs

Taken from www.epicurious.com/recipes/food/views/linguine-and-lobster-fra-diavolo-394284 (may not work)