Linguine With Lobster In Tomato Sauce

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
603
FAT
46%
CHOL
173%
SOD
81%

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Ingredients for 10 servings

2 tablespoons finely chopped parsley

7 cups crushed tomatoes

1 teaspoon dried hot red pepper flakes

1 tablespoon dried oregano

Salt to taste, if desired

1/4 cup Italian brandy

3 live lobsters, about 2 pounds each

1/2 cup olive oil

1 1/2 pounds linguine

2 tablespoons finely chopped fresh basil or half that amount dried

4 quarts water

Freshly ground pepper to taste

1 cup finely chopped sweet pepper, preferably red

1 tablespoon finely minced garlic

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