Pasta with Lobster Swordfish Fra Diavolo Sauce

Ingredients

• 2 - 1 lb whole live lobsters -or- 4 frozen lobster tails
• 2 lbs swordfish ends, cut into 2-inch cubes
• 2 tbsp anchovy paste
• 1 lb of pasta of your choice
• ½ cup flour
• Salt
• Pepper
• 4 tbsp EVOO (extra virgin olive oil)
• 1 cup of fresh parsley, chopped
• 1 cup ricotta salata, shredded and crumbled
• 2 bottles of Mutti brand tomato puree
• 4 cloves garlic, minced
• 1 tsp of salt (more if needed)
• 4 basil leaves
• 1 small yellow onion, diced
• 1 tbsp EVOO (extra virgin olive oil)
• 1 tbsp hot red pepper flakes
• 1 tsp Italian seasoning
• 1⁄8 cup fish sauce

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