“Fra Devilo”, which translates from Italian as “brother Devil “is a spicy Italian seafood pasta. It’s named in honor of the Italian robber hero Michele Pezza, nicknamed Fra Devil, dressed in his early years in a monastic robe. To prepare the “diabolical” paste, boil, as a rule, long pasta: spaghetti, linguine, bucatini, spread on them spicy seafood, boiled or grilled, and watered spicy tomato sauce with chili or cayenne pepper. The piquancy of the sauce is in harmony with the tenderness of seafood. Serve dry white wine and Fra Devilo pasta наслаждайтесь! 
Time: 1 hour. ten min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pasta with seafood
- 2 lobster tails
- 250 gr large shrimp peeled
- 250 gr clams in shells washed
- 450 gr linguine paste
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 0.5 tbsp. white wine
- 3/4 Art. grated parmesan
- 2 tbsp. l chopped parsley
- 1 tbsp. l (15 gr.) Butter
- Zest of 2 lemons
Spicy tomato sauce
- 450 gr Campari Tomatoes Halved
- 1 anaheim chilli, cut in half, peeled seed
- 1/4 tsp coarse salt
Chili butter
- 0.5 tbsp. olive oil
- 1 tbsp. l chili pepper flakes
Recipes with similar ingredients: lobster, shrimp, shellfish, pasta linguine, white wine, parmesan cheese, tomatoes, red pepper flakes, parsley
Recipe preparation:
- Pour water into a large pot, salt and bring to boil over moderate heat. Throw tails into boiling water lobster and cook for 4 minutes until the shells turn red and the meat will become dull. Put the tails on a cutting board. In the same boiling water put a linguine. Cook, stirring occasionally, in within 6 minutes to al dente. Then drain the water, ebb separately 1/4 Art.
- Cook the seafood while the pasta is cooking. Gently cut the lobster shells with the scissors and remove the meat. Then cut each piece in half lengthwise. Transfer to a large bowl and add the shrimp. Pour 1.5 tbsp. l chilli oil and sprinkle 1 tsp. salt, mix.
- On a moderate heat, heat a large grill pan with non-stick coating. Sauté 4 lobster and shrimp tails minutes on each side. Transfer the shrimp into a large bowl. Cut the lobster meat into pieces of 5 cm and shift to shrimp. On moderately high heat in a large saucepan, heat 2 tbsp. l chili oil. Add shallots, garlic and 0.5 tsp. salt. Fry stirring occasionally, 4 minutes until soft. Add sharp tomato sauce and white wine. Bring to a boil. Pour into sauce shellfish, cover and cook for 4 to 6 minutes until open shells.
- Add linguine and 1/4 tbsp. the fluid in which they were boiled. Sprinkle with parmesan and mix. Stir in parsley butter, lemon zest, salt and black pepper to taste. Add the lobster and shrimp and pour the remaining chilli oil. Italian dish “Fra Devilo” with pasta bucatini and shrimp. Chili oil: in a thick-bottomed stewpan mix oil and chili. Heat over low heat to 82 ° C, about 5 minutes. Strain the oil in a heat-resistant container. Acute tomato sauce: large grill pan with non-stick Coat over medium heat. Sprinkle tomatoes and pepper 2 tbsp. l chili oil and sprinkle with salt. Fry until soft and roast crust for 4 minutes on each side. Shift tomatoes in a bowl. Coarsely chop the pepper and put to tomatoes.
