Best Spaghetti With Calamari Fra Diavolo Recipes

SEAFOOD LINGUINE FRA DIAVOLO

Steps:

• Bring a large pot of heavily salted water to a boil and cook linguine according to directions until one minute before al dente.
• Pat seafood dry with a paper towel. (If using frozen seafood, make sure it's completely defrosted.)
• Heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat. Add the seafood (16 oz.) and the crushed red pepper (1/2 -1 teaspoon) and sauté until seafood is cooked through, about 5-6 minutes (or if already cooked, heated through, about 3-4 minutes).
• Add marinara sauce (24 oz.) and parsley (2 tablespoons, if using) to the seafood in the skillet and heat through. If it's ready before the pasta is done, turn off heat and cover to keep it warm.
• When pasta is finished cooking to 1 minute before al dente, transfer it directly to the skillet with tongs, as well as 1/2 cup of the pasta cooking water, and toss to coat. Heat for about 1-2 more minutes, until the pasta is finished cooking to al dente and the sauce thickens and coats the pasta well (you can add more pasta water 1/4 cup at a time if it seems dry at all).
• Serve with an extra drizzle of olive oil, parmesan cheese, parsley, black pepper, and more crushed red pepper if desired.

CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY

Steps:

• Bring a large pot of well-salted water to a boil of medium-high heat.
• While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
• Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
• Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
• Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
• When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
• Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
• Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
• Enjoy!

CHEF JOHN'S SHRIMP FRA DIAVOLO

Steps:

• Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
• Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
• Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
• Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
• Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

SHRIMP & LINGUINE FRA DIAVOLO

Steps:

• Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
• Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
• Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

CALAMARI FRA DIAVOLO OVER LINGUINE

Steps:

• Heat oil in a large skillet over medium heat; add red onion and saute until tender, about 5-10 minutes. Add bay leaf and garlic; cook for an additional minutes (do not let garlic burn).
• Add calamari and saute for 2 minutes or so, until lightly colored. Add white wine, and cook for 3-4 minutes, until liquid is reduced. Add salt, red pepper,and marjoram; stir to combine. Add marinara sauce, bring to a slow simmer, then cover and cook gently for 20-30 minutes.
• Meanwhile, cook linguine according to package directions.
• When sauce is done, stir in fresh basil then spoonover linguine and serve.

SPAGHETTI WITH CALAMARI, SCALLOPS & SHRIMP

Steps:

• Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
• To prepare the seafood: Cut the calamari bodies, including the tentacles, into 1/2-inch rings. Pull off the side muscle or "foot" from the scallops and discard. Remove the shells, tails, and digestive veins from the shrimp; rinse and pat dry.
• Pour the olive oil into the skillet, set it over medium-high heat, scatter in the sliced garlic, and cook, stirring occasionally, until it begins to sizzle and color, about 1 to 2 minutes. Dump in the cherry tomatoes, sprinkle on the teaspoon salt and the peperoncino, and cook for about 5 minutes, stirring and tossing tomatoes in the pan, until softened and sizzling in their juices but still intact.
• Start cooking the pasta first and the seafood right after, so they are ready at the same time. Drop the spaghetti into the boiling water, stir, and return the water to a boil.
• As it cooks, scatter the calamari rings and tentacles in the pan with the tomatoes, and get them sizzling over medium-high heat. Let the pieces cook for a minute or two, then toss in the scallops, and spread them out to heat and start sizzling quickly. After they've cooked for a couple of minutes, toss in the shrimp, ladle in a cup of boiling pasta water, stir the seafood and sauce together, bring to a steady simmer, and cook for 2 or 3 minutes, just until the shrimp turn pink and begin to curl.
• As soon as the spaghetti is barely al dente, lift it from the pot, drain briefly, and drop into the skillet. Toss the pasta and the simmering sauce together for a minute or two, until the spaghetti is nicely coated with sauce and perfectly al dente, and the seafood is distributed throughout the pasta. Turn off the heat, sprinkle on the basil and parsley, and drizzle on another 2 tablespoons olive oil. Toss well, heap the spaghetti into warm bowls, giving each portion plenty of seafood, and serve immediately.

SEAFOOD LINGUINE FRA DIAVOLO

Steps:

• Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside.
• As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce.
• Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce, and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

CALAMARI FRA DIAVOLO OVER LINGUINE

Steps:

• Bring a large pot of salted water to boil for pasta. Stir the linguine into the boiling water.
• Pour 4 tablespoons of the olive oil into a large skillet over medium-high heat. When the oil is hot, toss in the sliced garlic, and cook until it sizzles, about 1 to 2 minutes. Season with the peperoncino, let it toast for a minute, then pour in the tomatoes. Slosh out the tomato can with a cup of pasta water, add that to the sauce, and stir. Season with the oregano and salt. Bring to a simmer, and cook, uncovered, to thicken the sauce and develop the flavors, about 8 to 10 minutes.
• When the sauce is ready, stir in the calamari and simmer until just cooked through, about 2 to 3 minutes. When the pasta is al dente, drain and toss it directly into the sauce. Drizzle with the remaining 2 tablespoons olive oil, toss well to combine, and serve immediately.

SEAFOOD FRA DIAVOLO WITH PASTA

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
• When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
• Season with salt and red pepper.
• Bring to a boil.
• Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil.
• Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
• Add the shrimp, calamari and scallops.
• Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
• Add seafood to the tomato mixture, and stir in the parsley.
• Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
• Serve sauce over pasta.

7 FISHES FRA DIAVOLO PASTA

Steps:

• Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat until fragrant. Pour in the panko and shake into an even layer. Sprinkle in the lemon zest and 1/4 teaspoon each salt and black pepper. Cook, stirring occasionally, until toasted and golden brown, 4 to 5 minutes. Scrape the breadcrumbs into a bowl. Stir in the parsley and set aside for plating. Reserve the skillet.
• While the breadcrumbs are cooking, place a large saucepan over medium heat. Add 1 tablespoon of the remaining olive oil and heat until fragrant. Add the shallot and cook, stirring often, until softened, about 2 minutes. Add in the garlic and crushed red pepper. Cook, stirring, just until fragrant, about 30 seconds. Stir in the anchovy paste and fry, stirring, for 1 minute more. Increase the heat to medium high. Add 1 cup of the white wine and cook, scraping the bottom of the pan with a wooden spoon. Add the clams, cover and steam for 2 minutes. Add the mussels, cover again and steam just until the shellfish open, 2 to 3 minutes. Remove the cooked shellfish to a medium bowl with a slotted spoon and set aside for plating. Reduce the heat to medium and add the tomato puree to the pan. Use the remaining 1/4 cup white wine to swish around any tomato puree clinging to the can (just like Nonna would). Add it to the sauce, along with the dried oregano. Simmer, stirring occasionally, until fragrant and slightly thickened, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions for al dente.
• While the pasta cooks, sprinkle salt and black pepper on all sides of the scallops, shrimp and halibut. Place the reserved skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut and scallops, spacing them apart (so they sear, rather than steam). Cook, without disturbing, until deeply golden brown, about 3 minutes. Flip the scallops and cook the other side for 1 minute. Remove to a plate and set aside. Flip the halibut and cook until seared on both sides, 3 to 4 minutes. Add the shrimp to the skillet, spacing them around the halibut, and cook until the shrimp are opaque and lightly seared, about 2 minutes per side. Remove the skillet from the heat and squeeze the lemon juice over the shrimp and halibut. Remove to the plate and set aside.
• To finish the sauce, add the calamari and simmer for 1 minute over medium heat. Lift the pasta with tongs from the boiling water into the sauce. Toss until evenly coated. Add the cooked shellfish and any liquid that collected in the bowl. Toss to thoroughly combine.
• To serve, plate the pasta first. Sprinkle generously with the breadcrumbs. Top with the seared scallops, shrimp and halibut. Serve immediately.