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Pour the water into a large stockpot with or without the optional salt and bring it to a boil. While the water is heating, pour the oil into a large saute pan set on medium heat and cook the garlic and

In a large stockpot, bring the water to a boil with or without the optional salt. Cook the pasta according to package directions until just tender. While the pasta is cooking, pour the oil into a large saute pan set on

In a large pot, bring the water to a boil with or without the optional salt. Pour the olive oil into a large saute pan set on medium heat and cook stirring well to dissolve the anchovy paste. Add the

In a large stockpot, bring the water to a boiul with or without the optional salt. Pour the oil into a large saute pan set on medium heat and cook the garlic until it starts to sizzle, about 3 minutes. Be

Drain and chop the canned tomatoes, saving the drained juice to use later in the making of the sauce. Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about

In a large sauté pan, cook the olive oil and garlic over medium heat until the garlic begins to brown, about 2 to 3 minutes. Add the anchovy paste, 1 tablespoon of the basil, and the red pepper flakes. Cook,

Soak the raisins in 2 cups of water for 20 minutes. Drain and discard the water; set the raisins aside. Cook the pasta in boiling water according to the directions on the package until al dente. In a large sauté pan over

Make the Lobster Sauce. Add the green peas to the sauce and keep warm. In a large sauté pan, cook the butter over medium heat until it starts sizzling. Add the olive oil, garlic, onion, red pepper flakes, and ginger. Cook

Heat the oil in a large sauté pan set on high heat until sizzling, about 3 minutes. Stir in the diced zucchini and eggplant stirring well. Cook for 3 minutes then add the diced Garlic and red pepper flakes. Cook