| 1 box | BARILLA Spaghetti |
| 1/2 cup | extra virgin olive oil |
| 3 cloves | garlic, thinly sliced |
| 1/4 teaspoon | crushed red pepper flakes |
| 24 medium | shrimp, peeled, de-veiened |
| 2 pounds | lobster meat from tail and claws, cut into 1-inch pieces |
| 1/2 teaspoon | salt |
| 1/4 cup | dry sherry |
| 1/4 cup | dry white wine |
| 2 tablespoon | brandy |
| 3/4 cup | water |
| 1 can (12 ounces) | crushed tomatoes |
| 5 tablespoons | tomato paste |
| 2 cups | cherry tomatoes |
| 3/4 cup | jumbo lump crab meat |
| 2 tablespoons | butter |
| 1 tablespoon | chopped fresh oregano |
| 1 tablespoon | chopped Italian parsley |
HEAT oil in large skillet over medium heat. Add garlic and red pepper flakes; sauté 2 to 3 minute or until garlic is tender, stirring occasionally.
ADD shrimp, lobster and salt; sauté for 3 minutes or until shellfish is cooked, stirring occasionally.
ADD sherry, wine and brandy; stir to deglaze pan. Cook until most of liquid evaporates, about 5 minutes.
ADD water, crushed tomatoes and tomato paste; simmer 5 minutes. Stir in cherry tomatoes and crabmeat; heat through.
COOK Spaghetti according to package directions, reducing cook time to 7 minutes. Drain pasta and return to pot.
ADD seafood sauce and butter to hot Spaghetti; toss. Return to pot.
HEAT sauce to boiling, about 2 to 3 minutes, stirring constantly. Transfer to serving platter; sprinkle with parsley and oregano. Serve immediately.