• Kosher salt

• 1 pound linguine
• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely sliced
• 3 cloves garlic, thinly sliced
• 2 anchovy fillets
• pinch crushed red pepper flakes
• ¾ cup (180ml) dry white wine
• 1 cup (240ml) seafood stock

• 1 (24-ounce) jar Martone St Arrabbiata Calabrian Chili and Garlic Sauce
• 2 pounds lobster tails (4–6 small, whole)
• 3 tablespoons unsalted butter, cubed
• ¼ cup chopped flat-leaf parsley
• Extra-virgin olive oil, for finishing
  

Bring a large stockpot of water to a boil and season it generously with salt (it should taste like broth).

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the anchovies and garlic and cook until the anchovies have melted and the garlic is fragrant, about 2–3 minutes. Stir in the red pepper flakes and cook for 30 seconds.

Add the white wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half. Stir in the sauce and seafood stock, then bring to a gentle simmer.

Nestle the whole lobster tails (shells and all) into the sauce. Cover the pan and poach very gently, keeping the sauce at a low simmer, for about 7-9 minutes, turning once, until the lobster shells are bright red and the meat is just opaque. Remove the lobster tails from the sauce and set aside to cool slightly. Once cool enough to handle, cut the shells open, remove the lobster meat, and cut it into bite-sized pieces.

Cook the linguine until just shy of al dente, reserving about 1 cup of pasta water before draining. Add the linguine directly into the sauce along with the butter, tossing to coat. Add the reserved pasta water as needed until the sauce is silky and clings to the pasta.

Fold in the diced lobster and parsley, season with salt and black pepper, and finish with a drizzle of olive oil.