1/4 pound buccatini
2 ounces extra-virgin olive oil
2 garlic cloves, crushed
1 shallot, crushed
1 1/4 pound lobster
1 cup vine-ripened cherry tomatoes, grape tomatoes, and golden pear tomatoes
3/4 cup white wine
2 tomatoes from (28-ounce) can whole tomatoes (recommended: San Marzano)
Salt and freshly ground black pepper
1/2 teaspoon dried oregano
1 sprig fresh thyme
1/2 to 1 teaspoon red pepper flakes
2 or 3 sprigs fresh Italian parsley, leaves coarsely chopped
10 fresh basil leaves
If the lobster mixture seems to be getting dried out as it's cooking, add up to 4 ounces of water to rehydrate it.
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