Ingredients:

• 320 g linguine pasta
• 4 small lobsters
• peeled tomatoes
• salt
• chilli pepper
• a handful of parsley
• 1 clove of garlic
• 1 glass of white wine
• extra virgin olive oil

Preparation:
Slightly bown the lobsters with garlic and parsley. Add the white wine and let it evaporate. Add the peeled tomatoes passed through a blender, add salt and chili pepper to your taste. Cook the lobsters for about 20 minutes turning occasionally. Cook pasta in salted water until al dente (firm) and drain. Add pasta to the lobster sauce and toss for 2 minutes on small fire, serve hot.