Pasta "Fra Diavolo" with grilled seafood

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

Fra Diavolo, which translates from Italian as "Brother Devil," is a spicy Italian seafood pasta. It's named after the Italian bandit hero Michele Pezza, nicknamed Fra Diavolo, who wore a monk's habit in his early years. To prepare this "diabolical" pasta, long pasta—such as spaghetti, linguine, or bucatini—is typically boiled, topped with spicy seafood, either boiled or grilled, and topped with a spicy tomato sauce flavored with chili or cayenne pepper. The piquancy of the sauce complements the tenderness of the seafood. Serve Fra Diavolo with a dry white wine and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pasta with seafood

2 lobster tails
250 g large shrimp, peeled
250 g of washed shellfish
450 g of linguine pasta
2 shallots, finely chopped
1 clove garlic, finely chopped
0.5 cups white wine
3/4 tbsp. grated parmesan
2 tbsp. l. chopped parsley
1 tbsp (15 g) butter
Zest of 2 lemons

Spicy tomato sauce

450 g Campari tomatoes, halved
1 Anaheim chili pepper, halved and seeded
1/4 tsp coarse salt

Chili oil

0.5 cups olive oil
1 tbsp red chili flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lobster, shrimps, mollusks, linguine pasta, white wine, Parmesan cheese, tomatoes, red pepper flakes, parsley

Cooking the dish according to the recipe:

Fill a large saucepan with water, add salt, and bring to a boil over medium-high heat. Add the lobster tails and cook for 4 minutes, until the shells are pink and the meat is opaque. Transfer the tails to a cutting board. Add the linguine to the same boiling water. Cook, stirring occasionally, for 6 minutes, or until al dente. Then drain the water, setting aside 1/4 cup of the remaining water.
Prepare seafoodWhile the pasta is cooking, carefully cut the lobster shells with scissors and remove the meat. Then cut each piece in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle with 1.5 tablespoons of chili oil and sprinkle with 1 teaspoon of salt, then toss to combine.

Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp for 4 minutes per side. Transfer the shrimp to a large bowl. Cut the lobster meat into 2-inch (5 cm) pieces and add to the shrimp.

Heat 2 tablespoons chili oil in a large saucepan over medium-high heat. Add the shallots, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, for 4 minutes, until softened. Add the hot tomato sauce and white wine. Bring to a simmer. Add the clams, cover, and cook for 4–6 minutes, until the shells open.
Add the linguine and 1/4 cup of the cooking liquid. Sprinkle with Parmesan cheese and toss to combine. Stir in the parsley, butter, lemon zest, salt, and black pepper to taste. Add the lobster and shrimp and drizzle with the remaining chili oil.

Italian recipe Fra Diavolo dishes with bucatini pasta and shrimp.

Chili oilCombine the oil and chili pepper in a heavy-bottomed saucepan. Heat over low heat until the temperature reaches 180°F (82°C), about 5 minutes. Strain the oil into a heat-resistant container.

Spicy tomato sauceHeat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and peppers with 2 tablespoons chili oil and season with salt. Grill until soft and crispy, about 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the peppers and add them to the tomatoes.