SQUID INK TAGLIATELLE AL DIAVOLO

I PROMISED to make Tagliatelle al Diavolo and here it is. 

3 tbs. EVOO

1 onion

4 cloves garlic smashed

1/8 tsp. dried chili flakes

1/4 cup white wine

1/4 cup shellfish broth

1/8 tso. saffron

2 tbs. chopped basil

1 tsp. chopped thyme

3 cups chopped tomatoes (peeled and seeded)

4-5 chopped anchovy filets

meat from 1/2 lobster

8 large shrimp

1/2 cup chopped crabmeat

Put enough water into a large stockpot, add 1 tbs. salt, the rind from 1 lemon and 1 onion halved. Bring to the boil, place a live lobster and the shrimp in the pot and cover. Cook for exactly 11 minutes, turn off heat and let rest uncovered for 5 minutes, Remove lobster and shrimp and allow to cool. If making the night before, cover with foil and refrigerate. I would reserve 4 cups of the stock myself and freeze the bulk of it for future use. If you're going to make this after you boil the shellfish, proceed with the recipe as follows.

Remove all meat from the lobster (body, claws, tail, the lot; including the roe if you've got yourself a female*). Shell the shrimp but leave whole. Chop up the lobster and mix with the crabmeat and the shrimp. Set aside. Heat the olive oil in a large pan, sauté the onions and the garlic with the chili flakes until golden, pour in the wine, the saffron, half the basil and  all of the thyme and reduce by half, add the shellfish broth and reduce that by half as well. Add the tomatoes, the anchovies and the rest of the basil (no need to salt any of this as the anchovies will give enough saltiness to the sauce). Bring to a boil and turn down to a simmer. Add all of the shellfish meat and cook for about 35 minutes or until the tomato sauce has reduced by half. You want a thick, juicy and very red sauce. 

Meanwhile, bring another pot of water to a boil. Add a handful of Kosher salt and put 8 nests of black noodles to the pot. Bring to a boil and cook until the noodles are al dente. Use tongs and remove the noodles or drain the noodles in a colander. Before you do drain, though, take a ladle full of the cooking water and add it to the tomato sauce. Dress the pasta with sauce and arrange in a large bowl with pieces of the lobster, crabmeat and whole shrimp. Serve immediately.

*How to tell a female? There are two intersecting feelers on the underside between the tail and the body of the lobster. If the feelers are soft and fuzzy, this is a female. The male's feelers are rigid and spindly.