12 oz linguine
1/4 cup olive oil
1 pkg (8 oz) Lobster Classic, Chunk Style
2 shallots, sliced
3 cloves garlic, thinly sliced
1/4 tsp red chili flakes
1/2 cup dry white wine
1 tbsp lemon zest
1/4 cup lemon juice
1/2 tsp each salt and pepper
2 tbsp finely chopped fresh parsley
Cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
Meanwhile, heat oil in large skillet set over medium heat; cook Lobster Classic, shallots, garlic and chili flakes for 2 to 3 minutes or until garlic is slightly softened. Pour in wine; bring to boil. Cook for 2 to 3 minutes or until liquid is reduced to about 1/4 cup and Lobster Classic is heated through. Stir in lemon zest and juice; return to boil and cook for 1 minute.
Add pasta and reserved cooking liquid to skillet; toss to coat well. Season with salt and pepper. Garnish with parsley.
For creamy pasta, add a splash of cream and knob of butter to skillet along with pasta.
Add fresh or frozen corn kernels or peas to the pasta in the last few minutes of cooking time if desired.