Seafood Fra Diavolo
Seafood fra diavolo is on the menu tonight and I’m happy to report this recipe is solidly double cheek kiss worthy.
From the outside looking in, any recipe that requires you to break down a live lobster can feel intimidating, but I’m here to tell you that Seafood Fra Diavolo can be on your table in under 30 minutes, thanks to Bona Furtuna.
My family and I love making this dish around Christmas time because it ties perfectly into the feast of the seven fishes. It’s spicy, vibrant and full of the Italian flavors we love. Mussels, clams and lobster shells are steamed with fresh herbs in a bath of white wine to make the most fragrant stock. Combined with organic Arrabbiata sauce, chopped garlic, and parsley, it’s a sauce you’ll want to savor again and again.
Finishing the dish with Bona Furtuna’s Black Cuttlefish Ink Rigatoni made it even more special, infusing briny flavors from the Mediterranean Sea.
I can’t wait for you to make this at home.
Get the recipe below. 👇🏼
Serves 4-6.
Ingredients
Seafood stock
1 lobster
3 tablespoons Bona Furtuna Extra Virgin Olive Oil
3 Garlic cloves, crushed
Fresh parsley bunch
1/2 pound mussels
1 pound clams
2 cups dry white wine
Pasta + Sauce
1 pound Bona Furtuna Black Cuttlefish Ink Rigatoni
3 tablespoons Bona Furtuna Extra Virgin Olive Oil
2 Garlic cloves, roughly chopped
1 Jar of Bona Furtuna’s Organic Arrabbiata Pasta Sauce
Salt + pepper to taste
Fresh parsley, chopped for garnish
Directions
1. Break down lobster by cracking apart the tail, claws and body. Carefully remove the meat, chop it into bite-sized pieces. Set aside.
2. In a large pot, warm olive oil over medium heat. Add crushed garlic to the pot and saute until fragrant. Add lobster shell pieces and sear for 3-4 minutes, crushing with a wooden spoon to infuse flavor. Add parsley, mussels and clams and pour over white wine. Cover and simmer on low heat until the mussels and clams open. Strain the seafood stock into a bowl, remove mussels and clams, and set both aside.
3. Bring a pot of salted water to a rolling boil. When boiling, stir in Bona Furtuna’s Black Cuttlefish Ink Rigatoni and cook until al dente, per box directions.
4. While the pasta is cooking, heat extra virgin olive oil over medium flame in initial large pot. Add chopped garlic and cook for 30-seconds, until fragrant. Stir in seafood stock, Bona Furtuna’s Arrabbiata Sauce, chopped lobster meat, mussels and clams. Cook for 5 minutes over medium heat. Finish the sauce by stirring in Bona Furtuna’s Squid Ink Rigatoni and a handful of chopped fresh parsley.
5. Plate and garnish with a squeeze of lemon and a drizzle of EVOO.