Spicy Shrimp and Lobster Linguine

Don't know where this came from. Clipped it from a magazine years ago, and it's delicious and easy. I usually double the shrimp and skip the lobster, but I'm posting it as is.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 3  medium onions, chopped
• 6  garlic cloves, chopped
• 28  ounces tomatoes, diced
• 1⁄4 cup dry red wine
• 2  teaspoons oregano, dried
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon black pepper
• 1⁄2 lb lobster tail
• 1  lb large shrimp, peeled and deveined
• 3⁄4 lb linguine
• 1⁄4 cup fresh parsley, chopped

Directions

1. Heat oil in a very large nonstick skilled over medium heat, then add onions and garlic. Saute 10 minutes until golden.
2. Add tomatoes, wine, spices; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or till flavors are blended and sauce is slightly thickened.
3. Cut lobster into 1/2" pieces. Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.
4. Cook linguine, drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.