INGREDIENTS:

    * 1 Tablespoon olive oil
    * 3 onions, chopped
    * 6 garlic cloves, chopped
    * 1 (28-ounce) can diced tomatoes
    * 1/4 cup dry red wine
    * 2 Tablespoons chopped fresh oregano, or 2 teaspoons dried
    * 1/2 teaspoon crushed red pepper flakes
    * 1/2 teaspoon salt
    * 1/4 teaspoon sugar
    * 1/4 teaspoon coarse-ground black pepper
    * 1 lobster tail (about 1/2 pound)
    * 1 pound large shrimp, peeled and deveined
    * 3/4 pound dried linguine
    * 1/4 cup chopped fresh parsley

PREPARATION:
Heat olive oil in very large nonstick skillet over medium-high heat, then add onions and garlic.
Saute 10 minutes until golden. Add tomatoes, wine, oregano, crushed pepper, salt, sugar, and ground pepper; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes until flavors are blended and sauce is slightly thickened.

Meanwhile, remove meat from lobster tail and cut it into 1/2-inch pieces. (To pry meat out, cut away soft undercover with scissors and ease away meat from shell with your fingers.) Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.

Meanwhile, cook linguine according to package directions; drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.

Per serving: 7 points, 375 calories, 9 percent calories from fat, 25 grams protein, 58 grams carbohydrates, 5 grams total fiber, 4 grams total fat, 1 gram saturated fat, 98 milligrams cholesterol, 641 milligrams sodium.

Yield: 6 servings