 The scent of garlic and oregano simmering in olive oil, that’s heaven. And creating a truly delicious Italian dish? That’s art.
The secret to great Italian cooking is courage, says Chef Ed Watts, instructor of the culinary arts program at Job Corps in Reno. “Don’t be afraid to play with the recipe.”
Watts has been a Job Corps instructor for 23 years, leading young people, ages 16 to 24, into careers in the culinary arts.
Another cooking tip he’ll share: “Use fresh herbs, and no hurrying.”
But what really makes an Italian sauce sizzle? “When cooking a red sauce, it’s best to simmer for three to four hours, to reduce the acidic taste of the tomatoes,” says Watts. “You may achieve the same result by cooking for an hour or so at a higher simmer. If you like a sweeter sauce, add a pinch of sugar. If you like more tang, add a small amount of red wine vinegar.”
 Watts adds: “Timing is everything.” When cooking a cream sauce, such as Alfredo, it must not sit. “Always chop your vegetables first and have your ingredients ready before you turn on a burner. Pasta should always be cooked al dente.”
Following a recipe correctly is important when trying out a new dish. Once familiar with it, Watts encourages experimentation and, most importantly, having fun with variations. “It’s up to the cook to decide what is just the right amount of spiciness for each dish. The best way to find out is to add spice and taste, repeating until satisfied.”
And leave the trends to the restaurants. “Trends do occur. Some restaurants use a lot of garlic in their dishes, for example. Some offer their own particular version of traditional entrees, which might set them apart from other restaurants. But for the home cook, it’s always best to stick with what you and your guests like.”
Watts tosses diced onions and scallions into a sizzling pan of olive oil. “Bam!” he says, with a grin. Having fun with his cooking is a big part of his culinary art. The result is an artful presentation, exquisite aromas and, most importantly, a Lobster Diablo full of subtle flavors and textures – a sure dinner guest pleaser. Susan M. Botich is a Minden-based freelance writer and a new fan of Lobster Diablo. 
 LOBSTER DIABLO
(Lobster in zesty tomato sauce)
Ingredients
6 lobster tails and 6 lobster claws,
frozen or fresh
(Vary this dish by substituting crab, shrimp or even chicken breast for the lobster.) 6 quarts water, salted (salt optional) 1/3 cup vegetable oil
All-purpose flour for dredging
1/2 cup extra virgin olive oil 1 1/2 cups diced onion
1 cup diced scallions 6 tablespoons tomato paste
1/2 cup red wine vinegar 3 cups hot water
4 cups canned crushed Italian
plum tomatoes
1/2 cup loosely packed, chopped fresh
Italian parsley leaves
1/2 teaspoon salt 1 teaspoon crushed red pepper 1 pound spaghetti (or any kind of pasta) RECIPE DIRECTIONS
If using fresh lobster, remove lobster meat from the shell by snipping the tail on each underside with scissors and from the claw by hitting lightly with a cooking mallet against its edge until the edge opens. (Note: Parboiling for three minutes beforehand helps the meat to release more easily from the shell.) The meat may be pulled free with a fork.  Bring the salted water to a boil.
In a large skillet, heat the vegetable oil over a medium-high heat. Meanwhile, lightly coat the meat of the lobster tails with flour, shaking off excess.
The oil is hot enough when a corner of lobster tail dipped in it gives off a lively sizzle.
Add the lobster tails and cook, shaking the skillet occasionally, until golden brown, about two minutes. Remove the tails from the skillet and set them aside.
 In a large, wide, non-reactive saucepan or a small stockpot, heat 1/3 cup of the olive oil over medium heat. Add the onions and scallions and cook, stirring, until translucent, 3 to 4 minutes. Blend the vinegar with the hot water, add to the pan and bring to a full boil. Add the tomatoes, parsley and salt. Bring back to boil. Cook for three minutes (keep it at a low simmer) and add one teaspoon crushed red pepper.
 Add the pasta to the boiling water.
In the separate pan, add remaining olive oil. Add reserved lobster tails and claws. Cook lobster tail until done, approximately five to seven minutes. Keep warm under a sheet of aluminum foil. Save the sautéed lobster juice in the olive oil and add to sauce. Bring sauce to a boil. Boil until slightly thickened.
 Chop one lobster tail in small pieces and add to sauce.
When pasta is al dente, drain and return to the pot. Add half the sauce and toss to coat over low heat. Transfer the pasta to a serving platter. Flank with lobster tail and claw meat. Spoon the remaining sauce over the top.
(Makes six servings.)
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