Lobster in Spicy Tomato Sauce with Linguine (Lobster Fra Diavolo)

THIS was our anniversary dish. There's a fish market right down the street that will sell live lobster for 10 bucks. It seemed like a no-brainer. We had everything else on hand, up to and including some leftover pasta dough, which we made linguine out of. Wonderfully spicy, unctuous and sexy. This was fabulous and a fitting anniversary meal. (Serves 4; it makes extra)

2 live lobsters (about 1 1/2 pounds each)
2 large cloves garlic, lightly crushed
1 small dried peproncino, crumbled, or a pinch of crushed red pepper
⅓ cup olive oil
1 cup dry white wine
1 large can Italian peeled tomatoes, chopped or passed through a food mill
2 tablespoons fresh flat-leaf parsley, chopped
½ teaspoon dried oregano
salt
1 lb. linguine or spaghetti

Place the lobsters upside down on a cutting board. Do not remove the rubber bands that keep the lobster claws shut. To kill the lobsters, protecting your hand with a heavy towel or pot holder, hold each lobster above the tail and plunge the point of a heavy chefs knife into the body where the tail joins the chest, and cut off the tails. Cut the lobsters at the joints into 1-2" chunks. Crack the claws.

In a large heavy saucepan. cook the lobster pieces, garlic and peperoncino in the oil over medium·low heat, stirring often, for 10 minutes. Add the wine and cook for 1 minute. Add the tomatoes, parsley, oregano and salt to taste. Bring to a simmer. Cook, stirring occasionally, until the sauce is thickened, about 30 minutes. Remove the lobster pieces and keep them warm.

Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add salt to taste and the linguine and stir well. Cook, stirring frequently, until the linguine is at dente, tender yet still firm to the bite. Drain.

Toss the linguine with the sauce. Arrange the linguine in a warm shallow serving bowl and top with the lobster. Serve immediately.