Recordatorio amistoso: Este sitio web utiliza cookies y otras tecnologías de seguimiento para rastrear y adaptar su experiencia en línea. Utilizamos y ponemos dicha información a disposición de terceros con fines tales como análisis, seguridad y publicidad. Al utilizar este sitio web, acepta nuestros Términos de uso. Puede cambiar la configuración de las cookies en su navegador web en cualquier momento. Política de cookies

Skip to main content
This spicy tomato, shellfish, and pasta dish is an Italian favorite. “Fra Diavolo” translates to “Brother Devil” and reflects the heat of the red pepper used in the sauce. Chef Raspanti first prepares the fresh pasta by hand. Then, he puts together the zesty sauce with fresh herbs and local mussels using the Wolf Induction Cooktop. Finally, he pairs the dish with a Sicilian white wine, SurSur by Donnafugata, in homage to his Italian roots. Buon appetito!

MANTENER PANTALLA ENCENDIDA

Tiempo de preparación: Less than 10 minutes

Tiempo de cocción: 45 Minutes

Ingredientes
Tomato Sauce
1 basil sprig

1 medium Spanish onion, chopped fine

2 garlic cloves, minced

Pinch of crushed red pepper

Kosher salt

One 28-ounce can of crushed tomatoes

Pepper

1/2 cup extra-virgin olive oil

1/4 cup minced shallot

2 garlic cloves, thinly sliced

1 teaspoon crushed red pepper

1 cup dry white wine

1 pound mussels, scrubbed and debearded

1 pound small clams (like Manilla or Littleneck)

Chopped parsley for serving

Micro basil or chopped basil for serving

1 pound pasta (like tagliatelle or linguine)



VALORA ESTA RECETA

Basado en 0 valoración

Método de preparación

  1. In a large saucepan, heat half the olive oil until shimmering. Add the onion, basil, minced garlic, crushed red pepper, and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until softened, about 8 minutes. Add the crushed tomatoes and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 45 minutes. Season the sauce with salt and pepper.
  2. Meanwhile, for the pasta, bring a gallon of cold water to a boil and generously season water with kosher salt.
  3. In a large saucepan, heat the rest of the olive oil until shimmering. Add the shallot, sliced garlic, and crushed red pepper and cook over medium-high heat, stirring, for about 2 minutes.
  4. Add the wine and boil until reduced by half.
  5. Stir in the tomato sauce and bring to a simmer.
  6. Cook pasta to package directions if using store-bought, or if you are preparing your own homemade pasta, drop pasta when mussels and clams have opened (See Step 7).
  7. Stir the mussels and clams into the tomato sauce, cover, and cook until the mussels and clams have opened, three to five minutes; discard any mussels or clams that do not open.
  8. Season lightly with salt, if needed, then combine sauce with cooked pasta and toss gently to combine.
  9. Sprinkle with chopped parsley and basil before serving.

; ; ;