Lobster Linguine with Chiles

In a large pot of boiling, salted water, cook the linguine until al dente, about 9 minutes. Using tongs, transfer the linguine from the water to a medium bowl, and then remove 1 cup pasta water and reserve. Add the lobster claws to the pot of still-boiling water and cook until the shells are bright red and the meat is cooked through, about 6 minutes. Drain and crack open the claws, and then coarsely chop two of the claw meat pieces, discarding the claw shells.

In a large skillet, heat the olive oil over medium-high heat. Working in batches, add the lobster head and tail pieces, meat side down, and cook, turning once, until the meat is browned and cooked through, about 4 minutes. Transfer the pieces to a plate and return the skillet to medium-high heat. Add the thyme, chiles, and garlic and cook, stirring, until soft, about 2 minutes. Pour in the wine and cook until reduced by half, about 4 minutes. Add the pasta to the skillet along with the reserved pasta water, whole and chopped claw meat, tail pieces, coral (if using), basil, and parsley. Season to taste with salt and white pepper, gently toss to combine, then remove from the heat and transfer the pasta to a serving platter. Grate pecorino over the pasta and serve hot.