Comments on: How to Make One-Pot Seafood Fra Diavolo

By: @IzzyTheEditor

@IzzyTheEditor — Fri, 26 Jan 2024 22:21:47 +0000

So a $35-$45 meal…

By: @papagen00

@papagen00 — Fri, 26 Jan 2024 22:21:47 +0000

This is another (non-spicy) seafood pasta recipe from ATK - https://youtu.be/5XfA2xG4k_s
I love BOTH! 😋

By: @paulbegley1464

@paulbegley1464 — Fri, 26 Jan 2024 22:21:47 +0000

Are the chili peppers the kind the marinade kind ?

By: @charmaebutterfield1647

@charmaebutterfield1647 — Fri, 26 Jan 2024 22:21:47 +0000

😊

By: @patram4880

@patram4880 — Fri, 26 Jan 2024 22:21:47 +0000

What do you think they are going to say when they cooked it and it’s good bullshit?

By: @patram4880

@patram4880 — Fri, 26 Jan 2024 22:21:47 +0000

Not bad

By: @PhiLeo7973

@PhiLeo7973 — Fri, 26 Jan 2024 22:21:47 +0000

Ah,NO. I have been following ATK from the Christopher Kimball days. Why buy expensive, prob $30+ USD a pound premium Dry Sea Scallops & fresh Mussels, likely P.E.I., and use "Bottled Clam Juice" instead of a dozen fresh Little Neck Clams?. The final insult & sacrilege is boiling the pasta in the sauce in lieu of a separate pot of liberally salted, rapidly boiling water in classic fashion. Boiling pasta in the sauce guarantees an inferior, gummy, Chef-Boy-Ardee like texture,flavor profile and consistency,imo. Def a "One Pot Blunder" and not wonder.

By: @waltersickinger1499

@waltersickinger1499 — Fri, 26 Jan 2024 22:21:47 +0000

Zzzzzzzzzzzz……..

By: @marisasoniapellegrino3926

@marisasoniapellegrino3926 — Fri, 26 Jan 2024 22:21:47 +0000

Raw pasta in the sauce clearly you’re not Italian in Italy they would put you in prison

By: @vilkoskorlich259

@vilkoskorlich259 — Fri, 26 Jan 2024 22:21:47 +0000

Fra Diavolo (lit. Brother Devil; 7 April 1771–11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina".
Correction Appended
LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian?
"Oh, dear," sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island."
Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil.
Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio."
Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy," he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was
Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy."