How to: Seafood Fra Diavolo
This pasta recipe will delight seafood lovers with its bountiful mix of fish and shellfish. It also packs an extra surprise with its dash of peppery heat. Simply follow these steps and know that there's plenty of room to improvise - you can skip the anchovies and fish sauce for a milder flavor, or use a different mix of seafood: Heat 1/4 c olive oil in a sauce pot over low heat. Add 1 diced medium onion, 3 sliced cloves of garlic, and a big pinch of salt and cook until tender. Stir in 3 anchovy fillets (optional) and 1-2 tsp red pepper flakes (to taste). Cook 1-2 minutes more. Pour in a big splash of dry wine to deglaze and let cook another minute. Stir in one 28 oz can whole tomatoes and one 14 oz can of diced or whole tomatoes. If desired, you can add 2 tbsp fish sauce at this point. Gently simmer for 20 minutes, stirring occasionally. Taste and season as necessary. Place one white fish fillet into the pot and simmer 1 minute. Gently stir in 1/2 lb cleaned shrimp, 2 lobster tails, a few langoustines, and 1 lb mussels or clams. Cover, reduce heat to lowest setting, and let simmer. Meanwhile, cook 1 lb dry pasta according to package instructions. Taste sauce in pot again, season as needed, then serve on top of pasta.
current price $21.99/ea
$0.65/fl oz33.8fl oz
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