A Fiery DIsh For A Cold Night

A cold night calls for a hot dish. What better than to combine three of our favorite things,bucatini, seafood and heat into one bone warming dish. It's a great way to reinvent any type of pasta, along with adding a summery shot of lobster.

David Tanis came up with this tasty idea for his A City Kitchen column in yesterday's New York Times Dining section.His inspiration came surprisingly from the Italian Alps where he first ate this dish, Mr Tanis also gives a nod towards the Italian American dish lobster fra diavolo where lobster along with its'shell is bathed in a fiery tomato sauce.This infuses the sauce itself with the lobster broth ,blunting the pepper's sharpness.As Mr.Tanis cooks it , there is only only shell the claw to deal with as the rest of the meat is loosened in cooking. He serves this on a bed of bucatini ,the thick drinking straw kind of pasta.You can also make it with angel hair or regular spaghetti for a finer dish.You could also sub in shrimp for lobster if you want slightly different flavors.Also if the spiciness, is off putting ,then omit it or add vodka instead for a take on the classic vodka sauce and omit the wine needed.You could also add more wine to the original sauce and create a more winy sauce by omitting the cream and adding more tomato. if you want to heat up a January nigth,try this spicy, tongue tingling pasta dish.You get the taste of summer with the lobster and the comfort of pasta.It's a great combo that will get you going.