Linguine with Lobster, Spicy Cherry Tomato Sauce, and Mint

Inspired by a recipe from The Babbo Cookbook by Mario Batali

Ingredients:

• 1/2 lb linguine
• 2 spiny lobster tails, cooked and chopped
• 1 small onion, finely diced
• 4 garlic cloves
• 1/4 cup white wine
• 2 pints cherry tomatoes, halved
• red chili flakes, to taste
• About 1/4 cup mint, sliced

Steps:

1. Cook linguine in a pot of boiling salted water until just short of al dente
2. While bringing water to a boil, saute onion and garlic in olive oil until softened, then add wine and boil until reduced
3. Add halved tomatoes, chili flakes, S&P, and mint, and simmer until reduced to a sauce-like consistency
4. Add pasta and lobster to sauce and cook until pasta is al dente
5. Adjust seasoning and add mint as necessary

Serves 2