Ingredients

• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28-ounce) can tomato puree
• 1 (6-ounce) can tomato paste
• 1 uncooked lobster tail, cut into 1-inch pieces
• 1 pound jumbo shrimp (about 22/pound), shelled and deveined
• 1 squid, cleaned and cut into 1-inch pieces
• 1 tablespoon freshly chopped basil
• Pinch red pepper flakes
• 1 pound cooked linguini
• 1/4 cup freshly grated Parmigiano-Reggiano

Instructions

1. In a large saute pan over medium-high heat, saute onion and garlic in olive oil until soft. Add tomato puree and tomato paste. Simmer, uncovered, for 20 minutes. Add lobster. After 5 minutes, add shrimp. After another 2 minutes, add calamari. The stew should be done in 2 minutes. Do not over cook calamari or it will toughen. Add basil and red pepper flakes. Serve over linguini and sprinkle with cheese.