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Today I will show you my Mussels Fra Diavolo recipe. There is also a quick Salmon recipe I throw in there.
Things you’ll need:
Mussels
Onions
Garlic
Olive Oil
Plum Tomato’s
Parsley
Hot Pepper (Oh Yeah Babies)
Salt
Any Pasta desired (Linguine was used in video)
source
32 Comments
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Magnifico senior thanks for sharing your recipes awesome 😎
Family or not your guests have bad manners. None tell you thank you very much!!.when or if someone cooks for me ,they make my day. Great video !
L
Un po di fuoco🌋 pre il giovanotto? 🤣
Brav0 !!! 👏👏👏
You look so handsome in your chef suit🥰
Thank you Don pasquale I enjoy your cooking,miss my Mother -in-law and Father-in-law and their cooking edpecially for christmas. They taught me well and that's how you do it. Gracias
This for everyone who putted tumbs down to this video. This years has been horrible for many families and we have this gentleman putting his had and doing his best. Humanity involves small act of kindness certainly his doing he is using his talent. Chef I appreciate not only this video but all. Keep it coming.
Oh yeah baby.
Is the recipe posted somewhere? Looks and sounds delicious. 2020 ❤️🇨🇦
I can't wait to make this! Thank you Chef!
Sauce is all muscle juice. very watery. You have to reduce the tomato and wine before you add shellfish.
This man at the end really mixed white wine with red wine 😭😭😭
grazie mille per parlare in italiano! I LOVE IT!
Looks real good chef God bless you.
But it's a sacrilege to eat pasta with a spoon…….
You likea da sauce, ehh?
Great looking food!!! Take care and stay safe!! God bless!!!!
Yummy!
she is beautiful
Finally I found out what kind of d*** chilis you’re using. Chili Arbols!!!!!!
Ok, I LOVE how he says rosemary!! Rosa Marie!! I'm using it!!
i love this man
HAPPY NEW YEAR, CHEF PASQUALE AND FAMILY, AND FRIENDS!
some kind of shrimp in a red sauce over white rice
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."
Great meal
i have made several. of his dishes OUTSTANDING ! YEAH BABIES !
I. love this guy ! true Italian dishes AT THERE BEST !
He puttaa en the pazzzz …. ( I watch this because I find his accent cool ) . No burnnn the peppp. I macca shoo I putta the pannn niceaaa
Loved the recipe! Mangia!!! By the way, my father's name was Pasquale Moretti….and he made a great mussels fra diavolo, too! Must be a Pasquale thing!
Anda you needa hotta peppa…oh, yeah baby!
yummy great chef thanks I love it…