{"id":431,"date":"2022-09-02T14:10:55","date_gmt":"2022-09-02T14:10:55","guid":{"rendered":"https:\/\/inthekitchenwithvesna.com\/?post_type=cp_recipe&p=431"},"modified":"2022-10-04T19:19:44","modified_gmt":"2022-10-04T19:19:44","slug":"seafood-fra-diavolo-with-angel-hair-pasta","status":"publish","type":"cp_recipe","link":"https:\/\/inthekitchenwithvesna.com\/?cp_recipe=seafood-fra-diavolo-with-angel-hair-pasta","title":{"rendered":"Seafood Fra Diavolo with Angel Hair Pasta"},"content":{"rendered":"

This is what I\u2019ll be serving for Christmas Eve dinner, SEAFOOD FRA DIAVOLO WITH ANGEL HAIR PASTA. You can also check out my Linguine & Clam recipe for another option. Hope you\u2019ll save and give my recipe a try! <\/h2>\n

Ingredients<\/h3>\n
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Seafood Ingredients<\/div>\n
12<\/span> <\/span> \u201315 little neck clams, soaked, and cleaned<\/span><\/div>\n
12<\/span> <\/span> \u201315 mussels, Place the mussels in a colander in the sink and run water over them, using your hands or a clean scrubbing brush to rub off any debris like seaweed, sand, barnacles, or mud spots that could be on the shell. . If you find any mussels with open shells, lightly tap that mussel against the side of the sink. If the mussel closes up again in response to this turmoil, it’s alive. If it doesn’t move, discard it.<\/span><\/div>\n
½<\/span> lb<\/span> squid (calamari), cut into thin rings<\/span><\/div>\n
1<\/span> <\/span> – 8 ounce Halibut or Cod fillet, cut into 1″ pieces<\/span><\/div>\n
1<\/span> lb<\/span> extra large fresh shrimp, peeled and deveined, tail on optional<\/span><\/div>\n
1<\/span> lb<\/span> Angel Hair Pasta or Bucatini <\/span><\/div>\n
Fra Diavolo Sauce Ingredients<\/div>\n
3<\/span> tbsp<\/span> extra virgin olive oil + more for the pasta <\/span><\/div>\n
2<\/span> <\/span> shallots minced<\/span><\/div>\n
4<\/span> <\/span> cloves garlic minced<\/span><\/div>\n
1<\/span> tsp<\/span> crushed red chili flakes (you can use less if you don’t want it overly spicy)<\/span><\/div>\n
1<\/span> tbsp<\/span> tomato paste<\/span><\/div>\n
1<\/span> cup<\/span> good dry white wine<\/span><\/div>\n
1<\/span> <\/span> 28 ounce can whole peeled San Marzano tomatoes<\/span>(in a bowl use your hands to crush and break up the tomatoes)<\/span><\/div>\n
5<\/span> <\/span> \u20138 fresh basil leaves plus more for garnish<\/span><\/div>\n
½<\/span> tsp<\/span> dried oregano<\/span><\/div>\n
1<\/span> tsp<\/span> salt<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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In a large deep pot or deep saut\u00e9 pan heat the olive oil on medium heat and add the shallots, garlic, chili flakes, and tomato paste continue stirring to keep the garlic from burning. After a few minutes add the wine and cook for 2\u20133 minutes.<\/p>\n<\/div>\n<\/div>\n

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*Add the crushed tomatoes and juice, basil leaves, oregano and salt. Mix well, cover and raise the heat to medium high and continue cooking for 10\u201312 minutes occasionally stirring. <\/p>\n<\/div>\n<\/div>\n

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*Add the clams and mussels to the sauce and cover and cook 3\u20134 minutes.<\/p>\n<\/div>\n<\/div>\n

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*Bring a large pot of water to boil, salt the water and cook the angel hair pasta 3\u20135 minutes. Drain toss with some extra virgin olive oil and set aside.<\/p>\n<\/div>\n<\/div>\n

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*Add the calamari, cubed fish, and shrimp to the Fra Diavolo sauce and cook an additional 2\u20133 minutes until the shrimp is opaque and clams and mussels have opened. Remove from heat.<\/p>\n<\/div>\n<\/div>\n

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*Portion out pasta in bowls then arrange the sauce and seafood on top and garnish with chopped basil or parsley. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":434,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[16],"class_list":["post-431","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-pasta"],"_links":{"self":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=431"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=\/wp\/v2\/media\/434"}],"wp:attachment":[{"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=431"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/inthekitchenwithvesna.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}