[CH] Tonight's Dinner: Seafood Fra Diavolo
RisaG (radiorlg@yahoo.com)
Sat, 21 Feb 2009 19:37:58 -0800 (PST)
I had some canned conch meat leftover from the other night so I decided to make a Fra Diavolo sauce and put it over linguine. At the supermarket today, I got some fresh squid and I realized I had some shrimp in the freezer, so I defrosted some.
I put the whole thing together after I did a full search for a good recipe - my cookbook collection and the internet. I came up with something that had been sent to me in 2004 and I had never tried it. I should've.
This was totally excellent.
If you want it even hotter, add more chile flakes or a really hot chile in with the marinara.
* Exported from MasterCook *
Seafood Sauce Fra Diavolo
Recipe By : recipelink website search
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pasta
Seafood
Amount Measure Ingredient -- Preparation Method
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4 tbsp extra-virgin olive oil
6 cloves garlic -- crushed
1 can roma tomatoes -- (1 oz) San Marzano
preferred (1 to 28)
1 1/2 tsp salt
1 tsp crushed red pepper flakes
6 medium shrimp -- peeled & deveined
1 cup squid -- cut into rounds
tentacles -- if you desire
1 cup cooked conch meat -- chopped
In a large saucepan over MED-HIGH heat, add 2 tbsp of oil and the garlic. Cook for a few minutes until the garlic begins to sizzle. Remove pan from heat for a moment and add the tomatoes. Stir well. It will make a lot of noise and mess. That is expected. Place it back on the heat and stir well, cover, lower heat a bit and let it simmer for a few minutes. Add the salt and crushed red pepper flakes. Stir well. Bring to a boil. Lower heat, simmer for 30 minutes. Stir occasionally.
Put a pot of water on the stovetop and bring to a boil. Add some salt and then the linguine. Cook according to pack
Drain well and place seafood sauce in pot with pasta, mix well and cook for a moment together.
Serve.
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NOTES : Makes enough for a pound of pasta
RisaG