GRILLED SEAFOOD PASTA FRA DIAVOLO RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 18
Steps:
- CHILI OIL: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180°F, about 5 minutes. Strain the oil into a heatproof container. SPICY TOMATO SAUCE: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes. PASTA: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water. While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat. Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp. Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes. Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.
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Reggie McPherson
[email protected]This pasta dish is a great way to impress your guests.
Amanda Johndrow
[email protected]I would definitely make this recipe again for a special occasion.
MDKAI
[email protected]This is one of my favorite pasta recipes.
FOXY__GAMING
[email protected]I've made this recipe with different types of seafood and it's always delicious.
Opurum Austine Chineme
[email protected]This pasta dish is easy to make and it's always a crowd-pleaser.
Robin Dhanuk
[email protected]I would recommend this recipe to anyone who loves seafood pasta.
Toxic Gaming
[email protected]This dish is a bit pricey to make, but it's a special occasion meal.
Biswas Rupom
[email protected]I used angel hair pasta instead of linguine and it worked great.
Sushanto Sarker
[email protected]The sauce is flavorful and the seafood is cooked perfectly.
Funmilayo Adesina
[email protected]I would definitely make this recipe again.
Jayden Deandre
[email protected]This pasta dish is a bit time-consuming to make, but it's worth the effort.
Simmone Douglas
[email protected]I love the combination of flavors in this dish.
Wajid Malik
[email protected]This recipe is a great way to use up leftover grilled seafood.
Harry Hardiman
[email protected]I used shrimp, scallops, and mussels in my pasta and it was delicious. The seafood cooked perfectly on the grill.
Samir Alim
[email protected]The sauce was a bit too spicy for my taste, but that's easily fixed by adding less crushed red pepper.
Cary Durica
[email protected]I've made this recipe several times now and it always turns out great. It's a flavorful and easy dish that's perfect for a weeknight meal.
Peter Gabriel
[email protected]This pasta dish was a hit at my dinner party! The combination of grilled seafood, spicy sauce, and al dente pasta was perfect.