How to Make One-Pot Seafood Fra Diavolo
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This ever-popular Italian American restaurant classic consists of an abundant amount of mixed seafood and pasta tossed in a rich, …
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Most outstanding!!!
Fra Diavolo (lit. Brother Devil; 7 April 1771–11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina".
Correction Appended
LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian?
"Oh, dear," sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island."
Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil.
Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio."
Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy," he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was
Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy."
Raw pasta in the sauce clearly you’re not Italian in Italy they would put you in prison
Zzzzzzzzzzzz……..
Ah,NO. I have been following ATK from the Christopher Kimball days. Why buy expensive, prob $30+ USD a pound premium Dry Sea Scallops & fresh Mussels, likely P.E.I., and use "Bottled Clam Juice" instead of a dozen fresh Little Neck Clams?. The final insult & sacrilege is boiling the pasta in the sauce in lieu of a separate pot of liberally salted, rapidly boiling water in classic fashion. Boiling pasta in the sauce guarantees an inferior, gummy, Chef-Boy-Ardee like texture,flavor profile and consistency,imo. Def a "One Pot Blunder" and not wonder.
Not bad
What do you think they are going to say when they cooked it and it’s good bullshit?
😊
Are the chili peppers the kind the marinade kind ?
This is another (non-spicy) seafood pasta recipe from ATK – https://youtu.be/5XfA2xG4k_s
I love BOTH! 😋
Sorry, Cooks Country, no self respecting Italian cook would cook the pasta in the sauce and omg all the oregano you used, I want to gag.
My mussel cleaning song is Modest Mouse’s Satin in a Coffin. “Are you dead or are you sleeping?”
Feh. We cook the pasta by itsrlf for a reason.
For me, this turned out to be a great spicy one pan dish…The seafood (lobster tail, shrimp, mussels, scallops & calamari) was perfectly done and the pasta was just a tad al dente, which is how I like it. Thanks
Do not ever add that much red pepper- Dish Destroyed and remember heated in oil- stronger (more voluminous) will result in different profile than water-dominant based base. You can add more later. Max for this dish would be 1 T. Also calabrian chili would be a nice add and sub 2 tablespoons fresh marjoram leaves for oregano. Best
I was wondering what I was going to do with my huge bag of frozen mixed seafood, now I know. I love that it's a one pot recipe. Thanks to ATK for all your insights. JD
Y😍UM
Did she say "same difference" ?
I'm going to give this a try
Mmmm. Mmmm. 😊
How to clean the pot?
Add the scallops and shrimp at DUH end? Not surprising! Plus “a little bit of the bryhfd”??
She’s taking out the mussels one at a time??😂
Did she say, “wood din”??
That’s a “POT”, not a “pan” (as in the video’s title)!
OMGØD! Scallops and shrimp ARE shellfish!!!
Why does she keep saying, “skahlups”?? Those are scallops!
Mussels scare me. They look so unappealing!
I cant wait to make this ladies!!!! Thank you
bossu
Fantastic dish. I used 2 cans of clams (instead of clam juice) to add extra seafood, and I used dry sherry. My family all loved it!
I used to live on Cape Cod, fresh seafood at a moments notice.
Now I live in Colorado, what seafood?
"scullops" lol
1 pot. A bunch of bowls. 🙂
This dish must taste really good, specially if shrimp hasn't been deveined. 🤢
This is the most unfortunate pronunciation of scallops I've ever heard
I know it's hypocritical to be bothered by the mussels squeaking when I eat meat, but something about that whole thing and that they're retracting when tapped, still alive– I dunno, so torturous to me.
Any alternatives to the muscles? I would rather not have to deal with shells.
Starch and seafood is a no no for me
Excellent video. My fear/concern are the mussel. Costco is the only place that I know of to purchase them. They're sold in a huge bushel. I don't know if they're still alive or dead. I fear risking cooking dead mussels and jeopardizing my families health.
ATK,HELLO,IWILLNEVERFORGETTHE FIRST DISH,OF THISIT WAS THE MOST AWFUL DISH,I EVER HAD,BUT ONCE I HAD IT MADE PROPERLY,IT WAS LOVE,IHIS LOOKS GREAT ASHLEY,ILLHAVE TO TRY THIS OUT FOR MYSELFTHANKS,SO MUCH ! ,,,, 🇺🇸🇺🇸🇺🇸🇺🇸
Man y'all all really tempting me to try and learn to cook by making all my favorite foods lol.
Sixty fifth 👨🏼🍳
Oh my goodness, that looks amazing 👏. A must try for me. Thank you very much 😊
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