Linguini Fra Diavlo Recipe
Pasta with with clams, mussels, shrimp and squid in a marinara sauce
Ingredients
- 1 cup linguini
- 4 each mussels
- 1/4 cup squid rings
- 3/4 tsp garlic, minced
- 2 tbsp olive oil
- 1/4 cup cioppino broth
- 4 each clams, scrubbed
- 6 each shrimp, peeled & deveined
- 1/2 cup tomato basil sauce
- 1/8 tsp crushed red pepper
- 2 tbsp clam juice
- Kosher salt and ground black pepper to taste
- 1 qt lobster sauce
- 1 cup marinara
- 1/8 oz olive oil
- 1/8 oz Tabasco sauce
- 1/2 cup Chablis
- 3/4 oz chopped garlic
- 3/4 oz basil leaves
- To taste- Kosher salt and white pepper
- 1/2 lb Onions -Diced
- 2-3/8 oz Garlic-Minced
- 2-7/8 lbs Tomato- Crushed
- 1-7/8 lbs Tomato- Diced
- 3 tbsp Olive Oil
- 4 oz Tomato Juice
- 1-1/3 Basil, Chopped Frozen
- 1/4 oz Oregano, Dry
- 1/4 oz Kosher Salt
- 1-1/4 oz Sugar
- 1/4 oz Black Pepper, Ground
- 2-1/2 oz Tomato Paste
Linguini Fra Diavlo
Cioppino Broth
Marinara Sauce
Instructions
- In saute pan, saute the clams and mussels with the garlic in the olive oil, until the shells open.
- Deglaze the pan with the cioppino broth. Bring to a simmer, add the shrimp and squid rings.
- Just as the shrimp and squid are cooked, add the remaining ingredients.
- Season with salt and pepper.
- Saute garlic in olive oil.
- Deglaze with white wine.
- Add stock and marinara.
- Simmer 15-25 minutes.
- Add Tabasco, and basil.
- Salt and pepper to taste.
- Roast garlic in olive oil, stirring until garlic has nutty roasted aroma.
- Add onions, and sauté until onions become transparent.
- Add all other ingredients. Bring to a boil.
- Cook over medium heat for at least 1.5 hours, stirring regularly so you don't scorch the sauce.
- Serve or chill immediately.
Linguini Fra Diavlo
Cioppino Broth
Marinara Sauce