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Seafood Fra Diavolo Recipe

Byamazingfoodstv


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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)

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32 Comments

  8. 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.

  25. 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."

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