Fra Diavolo

MetroCooking DC
Fra DiavoloRecipe

Serve a loaded pot of seafood for a family-friendly dinner. Don’t skip the crusty bread for sopping.

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Ingredients

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12 little neck or pasta neck clams
24 wild blue mussels
2 6-8" calamari cut into rings and the tentacles cut in two pieces, top to bottom
8 head on shrimp
8 scallops
1 pound meaty fish like blue catfish from the Chesapeake,m mahi mahi etc, cut in pieces 1"x1"x3"
1/4 cup aromatic wine like dry muscat or vermouth
2 cups of Fra Diavolo Sauce
Olive Oil
Salt
Pepper
1 tablespoon garlic chopped
1 tablespoon chopped oregano & thyme
2 tablespoons parsley Aleppo Pepper
Enough Linguini for 4 to 6 people {1 lb dried for 6 appetizer or 4 entree servings or a generous quart of fresh linguini}

Preparation

Bring a pot of water tot he boil and salt generously 2-3 Tablespoons salt to 6 cups water. Heat oil in pan. Add garlic. Add Aleppo Pepper. The dish is Fra Diavolo, or from the Devil and should be spicy. Add half the herbs, and season with salt pepper. If you are using dried pasta, drop it in the boiling water now. Add the white wine, the mussels and the clams. Cover and let steam until the clams and mussels are just opening, 5 minutes at most. If you are using fresh pasta, drop it now. Add fra diavolo sauce and the rest of the seafood and fish and stir until the fish is just opaque. Add the Fra Diavolo sauce and simmer vigorously, covered, until the fish is done, about 5 minutes. Add the remaining herbs and taste for seasoning. Drain the pasta just short of al dente and add to the pot of fish and sauce. Cook int he sauce for a minute to let it absorb the flavors. Now the pasta should be al dente. Using tongs, divide the pasta into portions and place in bowls or a mussel pot. Twist the tongs as you lift to make the pasta into a compact next. then place all the seafood divided evenly on the top of the pasta and drizzle the sauce over all. Garnish with some chopped parsley. Drizzle a bit of really good olive oil over the top. If you don't want to have pasta, the stew may be served over a slice per person of grilled hearty bread.

Created date

September 2015