This recipe from Enzo Febbraro of D'Acqua Ristorante elevates pasta to a heavenly level with a luxurious prime ingredient - the cheapness of the other ingredients balances out the total cost - but simple technique.

¾ pound paccheri
½ cup extra-virgin olive oil                                                                            
2 cloves garlic, thinly sliced                                                                    
1 tablespoon chopped parsley.                                                                  
1/2 cup white wine                   
salt and pepper to taste                                                                                  

Bring a large pot of salted water to a boil. Add the lobster and cook for 7 minutes. Remove the lobster and cool in ice. When the lobster is cool enough to handle, remove the meat from the shell and cut it into ½ -inch pieces.

In a large pot with plenty salted water cook the pasta until aldente (it should still be firm to the bite).                                             

Meanwhile, set a 10-inch sauté pan over medium heat and pour in the olive oil add the garlic and sauté until golden around the edges. Add the lobster, the cherry tomato, the basil, the parsley and the white wine. Finish with salt and pepper. Using a slotted spoon, transfer the paccheri to the sauté pan. Cook over medium-high heat for about 2 minutes, or until the pasta bond with the sauce.

D'Acqua Restaurant is located at 801 Pennsylvania Ave NW, 202 783 7717. Main courses cost from $21 tto $34.

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