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Fra Diavolo

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Vibrant, spicy tomato sauce with a seafood medley over pasta

Ingredients

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Diavolo Sauce

  • 2 TBL olive oil
  • 1 medium yellow onion – diced
  • 8 cloves garlic – minced
  • 28 ounce can crushed tomatoes
  • 2 tsp red pepper flakes – more to taste
  • 1 cup Chablis white wine
  • 2 tsp dried oregano
  • 6–7 fresh basil leaves chopped
  • 1 TBL chopped parsley
  • 1 tsp salt – more to taste

Fra Diavolo

  • 3 cups fra diavolo sauce
  • 1 lb linguini
  • 1 dz medium size shrimp – peeled
  • 1 dz sea scallops
  • 3 tubes raw squid- cleaned and sliced into 1/4” rings
  • 1 dz live mussels – scrubbed and cleaned
  • 2 tsp Old Bay seasoning
  • 1 pinch cayenne pepper
  • 2 pats unsalted butter
  • 1 TBL olive oil
  • 1 cup Parmigiano-Reggiano cheese – grated
  • 1 fresh baguette – warmed

Instructions

Diavolo Sauce

  1. Heat the oil in a large pan or pot over medium heat. Cook the onion for 4-5 minutes until it softens and becomes translucent. Add the garlic and cook for 1 minute more while gently stirring
  2. Pour in the crushed tomatoes, red chili flakes, white wine, oregano and salt to taste
  3. Simmer for 10 minutes, then stir in the parsley and basil

Fra Diavolo

  1. Make the sauce in a large pan or pot and add the squid to slow braise 45 minutes. Add pasta water and/or a splash of wine as necessary if the sauce becomes too thick
  2. Bring a pot of well salted water to a boil and cook the linguini to pre-al dente, stopping about 2 minutes short of the manufacturer’s instructions
  3. Meanwhile, season the shrimp and scallops with the seasoning. Sear them in butter and olive oil over medium heat for 1 minute per side
  4. Place the shrimp and scallops into the fra diavolo sauce over low heat. Scoop the pasta from the boiling water and shake to drain over the pot, then add the pasta to the fra diavolo sauce.
  5. Immediately add the mussels to the pot, add pasta water to loosen the sauce and create steam. Cover to trap the steam to cook the mussels for 3-5 minutes. This will also finish the shellfish and the pasta.
  6. When the mussels open, they’re done. Discard any mussels that do not open and gently stir to fully coat everything in the sauce
  7. Plate in a shallow bowl, grate fresh cheese on top  and serve with a chunk of warm baguette

Find it online: https://www.cooksavorcelebrate.com/fra-diavolo/