Seafood is good with me, any way you want to prepare it, from sashimi to fish n chips. But my favorite way to enjoy it is Fra Diavolo style. Fresh fish and shellfish, in a spicy Italian broth, with pasta or just a hot loaf of crusty bread and a bottle of wine, seems suitable for almost any occasion…. Or no occasion, would be fine too!
12 large shrimp, peeled and deveined
12 cherrystone clams
12 mussels, cleaned and debearded
12 diver scallops, cleaned well to remove any sand
3 TBSP good Olive Oil
1 medium Onion chopped
2 fresh jalapeno peppers green or red chopped (remove ribs and seeds to reduce heat if
5 cloves garlic chopped
1tsp Crushed Red Pepper (more or less depending on heat of the jalapenos)
1 Cup dry white wine
1 tsp kosher salt
½ tsp dry oregano
¼ tsp dry thyme
1 14 ½ oz can good diced tomatoes
3 TBSP chopped parsley
Saute’ Onion over medium heat in Olive Oil until it starts to turn translucent
Add jalapeno and salt, saute’ for another 2-3 minutes
Add garlic, pepper flakes, oregano and thyme and saute’ for another 2 minutes
Add the cup of white wine and let it come to a strong simmer for 4-5 minutes
Add the tomatoes and liquid, bring to a boil and reduce heat. Allow to simmer for at least
Return to medium/med hi heat and add clams and mussels stirring occasionally until they
begin to open.
Once clams and mussels are all opening, add scallops and stir in gently for 2 minutes
Add shrimp and stir in gently. Cook until shrimp are curled and pink, 2-3 minutes.
Immediately transfer to a serving bowl/platter and dress with chopped fresh parsley.
Serve over pasta or in bowls with lots of fresh crusty bread!
Buon Appetito! Dave
“There is no love sincerer than the love for food.” George Bernard Shaw