I’ve had pasta on the brain for a while now. It is truly my weakness. This weekend I gave in and fancied it up a bit with fresh seafood and lots of heat. This recipe for Seafood Linguine Fra Diavolo is easy but requires you to work quickly and in steps, so make sure you have all your mise en place and you’re ready to go. We served a red and a white wine with this dish. An Italian Sauvignon Blanc and a Chianti Classico. Enjoy!
- olive oil
- 1 medium onion, chopped
- 5 cloves garlic, chopped
- chili flakes to taste
- 1 (28 ounce) can crushed tomatoes
- salt and pepper to taste
- 1 pound shrimp, peeled and deviened
- 1 pound sea scallops
- 4 lobster tails (optional)
- fresh parsley chopped
- fresh basil
- 1 pound linguine
- Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
- Heat 1/2 cup of the olive oil in a saucepan over medium-high heat. Add the garlic and onion, cook until translucent, about 2 minutes.
- Add the shrimp and scallops, season with salt, pepper and red pepper flakes, cook over medium high heat, for approximately 2 minutes per side. Once cooked, remove from heat, place in a separate bowl and cover.
- Re-season your saute pan with olive oil, salt and pepper, red pepper flakes and add the can crushed tomatoes; over medium heat add clams and cook until clams open, 8-10 minutes. (discard any clams that did not open).
- Once clams have opened turn down the heat and add the shrimp and scallops mixture, carefully mix all together. Add parsley. Let seafood sit in the sauce while you drain the pasta and place in serving bowl, add seafood and sauce, toss gently to incorporate ingredients. Garnish with basil and serve immediately.
We added a broiled lobster tail to our dish. This is optional. The added ingredients and for oven cooking and broiling are:
- 1 stick of butter
- Olive oil
- Dried Italian seasoning
- Cut the lobster shell lengthwise, with your kitchen shears or knife. Leave the tailflap intact
- With your fingers, remove the tail meat from the shell. Start with the thickest meat working your way down the tailflap. Separate all meat from the shell except just near the tailflap.
- Lift the meat out of the shell, resting it on top of the shell.
- Season the lobster meat with dried Italian seasoning and a light brush of olive oil
- Cook the lobster for about 10-12 minutes at 375-degrees;
- Before moving the lobster to the broiler add 2-3 pats of butter on top of the lobster meat for a rich broiled look and taste
- Finish off the lobster under the broiler for 2-minutes
- Garnish the serving bowl of pasta with the lobster tails
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