Best 6 Calamari Fra Diavolo Recipes

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!

SPAGHETTI WITH CALAMARI FRA DIAVOLO

Steps:

• Sauté onion in hot olive oil until tender and golden, about 5 minutes. Add the garlic and sauté for 30 seconds.
• Stir in the tomatoes with their juices, broth, wine, tomato puree, ½ tablespoon dry oregano, cayenne pepper, smoked paprika and the red pepper flakes. Reduce the heat to medium-low and cook for 15 - 20 minutes, uncovered, until the sauce is lightly thickened and the flavors have blended.
• Add the squid, cover, reduce the heat to low and cook for 25 - 30 minutes until very tender. Stir in the remaining oregano.
• Meanwhile cook spaghetti in lots of boiling water according to the manufacturer's instructions.
• Drain and stir into the warm sauce. Toss thoroughly until the pasta is fully coated with sauce.
• Serve immediately sprinkled with fresh parsley.

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.

SEAFOOD FRA DIAVOLO

Steps:

• Make the marinara sauce in a large pot. You can make this a day or two before. First saute the onion in 1T olive oil. once it starts to soften, lower the heat and add the chopped garlic clove. Add 2 cans (28 oz each) of crushed tomatoes. Add 2T or more of parsley, oregano and basil. Add 1 tsp salt, 1 Tbsp fresh black pepper. Add 1 Tbsp hot red pepper flakes. Bring to a boil. Float a bay leaf on top. Cover and lower flame and simmer for 30 minutes stirring occasionally. After 30 minutes, remove bay leaf. Adjust spices to taste. Cool to save or use in recipe.
• De-grit the clams (soak in cold water bath with salt three times for 20 minutes each) and scrub. Get rid of dead ones.
• De-beard the mussels but pulling it down to the hinge at the flat end of the shell and then scrub. If a mussel is open, gently tap it on the counter and see if it closes. If it doesn't throw it away. It's dead. Also, if it's shell is cracked, to toss it too.
• Remove the muscle from the scallops. It's a tough piece attached to the side..
• Devein and remove the shells from the shrimp.
• Bring a pot of water (large enough to hold all the clams and mussels with room to spare) to a boil in the highest heat and add littleneck clams to the boiling water and cover. Cook until shells have opened, about 3-5 minutes. Then add mussels and cover for another 5 minutes. (watch that it doesn't boil over). Remove shellfish with a large slotted spoon and rinse with hot water in a colander. Put them all in a big bowl.
• Start heating the sauce. I used a Dutch oven for the sauce (A giant hot tub for the seafood). Stir slowly and when the sauce is reaches a boil lower to a simmer. Add the clams and mussels. Add 1 cup of chicken or fish stock.
• Prepare the rest of the seafood and once prepared as listed below and then dump the whole thing into the sauce and simmer for 20-30 minutes in total. Here are the details:
• Heat 2 Tbsp olive oil in a pan.
• Add scallops and sear 2 minutes. Turn them over.
• Add clam meat and calamari and sauté for 1 minute.
• Add shrimp. 1 minute per side.
• Add 1 cup of dry white wine and let the alcohol burn off. Do this right after you put the shrimp on.
• Boil 1 box of linguini in salted water for about 10 minute to get al dente. Drain and rinse in hot water. The linguini can also (less desirable) be prepared ahead of time and put to the side if need be.
• Spoon seafood over pasta. Garnish with a handful each of fresh chopped parsley and basil (about 1 cup in total) and serve.

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.

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.