3 tbsp extra virgin olive oil
1 small onion, chopped
1lb of shrimp or lobster, cleaned and shelled
1/3 cup white wine
10oz plum tomatoes, peeled and chopped
salt and pepper, to taste
1 tbsp chopped fresh Italian parsley
In a large pot boil water (salted).
In a large skillet heat the olive oil over low heat and add the onion; sauté until translucent.
Add the shrimp or lobster, raise the heat to medium and cook stirring constantly for 2 minutes. Add the wine and cook until it evaporates, about another 2 minutes. Add the tomatoes and season to taste. Cook for another 2 minutes.
Meanwhile cook the spaghetti until almost al dente. Drain and transfer to the skillet and add the parsley. Cook over medium heat stirring frequently for another 2 minutes. Serve.