SEAFOOD FRA DIAVOLO
by CHEF DAN:
Serves
4-6
(Tray and Boyz Christmas dish
INGREDIENTS:
2
tablespoon olive oil
1
tablespoon butter
20-
Penn Cove Mussels
15-
Manila clams
20-shraimp,
shelled and deveined
3
whole calamari, cleaned, bodies, cut into rings, tentacles halved
2
teaspoons EACH Herbs de Provence and Old Bay seasoning
2
garlic cloves, smashed
1
onion, diced
1 cup
red wine + 1/2-cup red wine
1/2-tube
Mexican pork chorizo
4 cups
tomato sauce
3
tablespoon tomato paste
1
package dry linguine
1/4-cup
fresh parsley
DIRECTIONS:
1.
Cook
pasta according to package directions.
2.
In
a skillet over medium-heat; place tomato sauce, paste and -1 cup wine.
3.
Gently
simmer until warmed through, set aside & keep warm.
4.
Add
oil and butter to a skillet over medium-high heat when sizzling.
5.
Add
onion, pork chorizo and sauté for 5-6 minutes
6.
then
add garlic and sauté 1 minute.
7.
Reduce
heat to medium add shrimp and sauté until opaque, about 5-6 minutes.
8.
Half
way through cook the shrimp add 1/2-cup warm tomato sauce & Herbs de
Provence and Old Bay.
9.
Then
add calamari and stir in some warm tomato sauce.
10 Turn seafood down to low and cook
gently, stirring frequently.
11 Place the Penn Cove mussels in
pot, with 1/2-cup water and 1/2- red wine over medium-high heat.
12 Cover and steam for about 6
minutes, until they are opened.
13 Remove from heat add discard the
water, cover until needed.
14 After pasta is al dente, drain and
return pasta to the pot with remaining tomato sauce.
15 Along with onion mixture, and
shrimp mixture, stir to combine.
16 Add pasta and onion mixture to a
large bowl.
17 Pour the and seafood sauce over
top.
18 Using a spoon, gently combine the sauce
with the pasta.
19 Arrange the mussels, and clams
decoratively in the pasta, hinge side down.
20 Garnish with fresh parsley.
ENJOY
DAN: (Man does not live by wards
alone, despite the fact that sometimes he has to eat them)
No comments:
Post a Comment