4 (1 1/2 lb.) live lobsters

Place lobster on back. Cut a slit all the way down its body to the tail. Remove the two claws whole. After the claws are removed, break the shell of claw lightly. Remove the tail from the body. Put all lobster pieces in a bowl, and set aside in the refrigerator. Dispose of the lobster body. 2 (28 oz.) can whole tomatoes, chopped 1 (8 oz.) tomato sauce 3/4 c. olive oil 6 garlic cloves, chopped Salt to taste 1 tsp. black pepper 1/4 tsp. hot pepper 1/4 tsp. oregano 1 1/2 tsp. sugar

Use a 6 quart pot. Put clams in to pot, then add tomatoes. Add all ingredients except the lobsters. Bring to boil over medium-high heat, stirring often. Reduce heat to low. Keep at low boil, uncovered, until clams open. Remove the clams as they open and place into a bowl. Cover the bowl with a clean cloth or napkin. After all clams are removed, add the lobster pieces to the sauce, and bring to a boil. Reduce heat and cook at low boil for 35 minutes. Turn off heat.

Add sauce to cooked linguine and put onto a serving platter with the clams around the edge of the platter. Put the lobster into a large bowl to serve. Makes 4-6 servings.

NOTE: If using 1 pound to 1 1/4 pound lobsters reduce cooking time to 20-25 minutes.