Spaghetti With Calamari Fra Diavolo Recipes

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 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.

FRA DIAVOLO SAUCE WITH PASTA

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, 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 and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops 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.

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.