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Shellfish Fra Diavolo |
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| Ingredients: |
~1 pound shellfish
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
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1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
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| Procedures: |
Toss the shellfish in a medium bowl with 1 teaspoon of salt and red pepper flakes.
Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat.
Cook/heat the shellfish for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
Transfer the shellfish to a large plate; set aside.
Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.
Add the tomatoes with their juices, wine, garlic, and oregano.
Simmer until the sauce thickens slightly, about 10 minutes.
Return the shellfish and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.
Stir in the parsley and basil.
Season with more salt, to taste, and serve over linguini.
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| Notes: |
2022-10-14: Mussels, shrimp, scallops and tilapia made a good entree, served over rice, with butternut squash and a Riesling.
2021-08-22: With mussels and a broccoli salad.
2021-07-10: Made with shrimp; Excellent!
2021-07-08: Added to our cookbook.
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06/21/2023
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