Pasta With Lobster, Chorizo and Peas

• Salt
• 1/2 cup coarsely chopped chorizo
• 6 tablespoons extra virgin olive oil
• 1 cup chunked cooked lobster meat
• 1 cup peas, defrosted if frozen
• 1/2 pound fettuccine or other long pasta
• Crushed red pepper flakes to taste
• Coarse salt to taste

1. Bring a large pot of water for pasta to a boil, and salt it.
2. Combine chorizo and 2 tablespoons oil in a large skillet; when it begins to brown, add lobster and peas.
3. Cook, stirring occasionally, until hot, then keep warm while you cook pasta.
4. Cook pasta until tender but not mushy, then drain.
5. Toss with chorizo-lobster mixture, remaining olive oil, red pepper flakes and salt.
6. Serve immediately, with Duvel.

salt, chorizo, extra virgin olive oil, lobster, peas, pasta, red pepper, salt

Taken from cooking.nytimes.com/recipes/9686 (may not work)