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1
Prepare Basic Tomato Sauce according to recipe and set aside, keeping sauce at low simmer.
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2
To prepare the artichokes, in a 12 to 14-inch saute pan, combine artichokes, 1 cup oil, mint, chili flakes and 2 thinly-sliced cloves of garlic and place over medium heat until center of pan has reached full simmer.
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3
Artichokes should be submerged in oil.
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4
Remove from heat and let cool 15 to 20 minutes.
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5
Set aside.
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6
To prepare the sweet garlic, combine 2 tablespoons oil and remaining garlic in a 12 to 14-inch saute pan and cook over high heat until cloves are browned.
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7
Add Cinzano and reduce liquid until syrupy.
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8
Set aside.
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9
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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10
To prepare the lobster, fill a pot large enough to hold all lobsters 3/4 full with water and bring to a boil.
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11
Steam lobsters in water until done, approximately 12 minutes.
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12
Remove from heat, let cool slightly and remove all meat from claw and tail.
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13
(All of preceding components can be prepared 8 hours in advance and refrigerated.)
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14
In a large saute pan, combine tomato sauce, drained artichokes, sweet garlic and lobster meat and place over medium heat to just warm through.
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15
Season with salt and pepper to taste.
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16
Cook pasta according to package directions, until tender yet all dente, and drain.
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17
Add drained pasta and toss over medium heat to coat, about 30 seconds.
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18
Divide into 4 heated bowls and serve immediately.
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19
Wine Recommendation: Marco Felluga, Pinot Grigio, Italy, 1998
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20
In a 3-quart saucepan, heat the olive oil over medium heat.
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21
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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22
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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23
Add the tomatoes and juice and bring to a boil, stirring often.
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24
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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25
Season with salt and serve.
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26
This sauce holds one week in the refrigerator or up to six months in the freezer.
