Sardinian Lobster Spaghetti

• 1 garlic clove, Peeled And Minced
• 1/4 cup finely chopped onion
• 2 tablespoons butter
• 1/2 cup brandy (Or Vermouth Or Dry White Wine)
• 1 (14 ounce) can crushed imported tomatoes
• salt & pepper
• 1 dash red pepper flakes (optional)
• 1/4 cup heavy cream
• 1/4 cup chopped parsley
• 3 cups cooked lobster meat, chopped into 1 inch pieces
• 1 lb spaghetti

1. Heat the butter in a saucepan, and once sizzling add the onion and garlic.
2. Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
3. Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
4. Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
5. Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.

garlic, onion, butter, brandy, tomatoes, salt, red pepper, heavy cream, parsley, lobster

Taken from www.food.com/recipe/sardinian-lobster-spaghetti-378087 (may not work)