I was wondering what I was going to do with my huge bag of frozen mixed seafood, now I know. I love that it's a one pot recipe. Thanks to ATK for all your insights. JD
DO IT! The key is to have fun. I don't know how old you are, but a nice cocktail or beer, maybe some 420, and some of your favorite tunes while cooking is top notch. I'm a stoner, so some good 420 and some synthwave makes me throw down in the kitchen!
For me, this turned out to be a great spicy one pan dish...The seafood (lobster tail, shrimp, mussels, scallops & calamari) was perfectly done and the pasta was just a tad al dente, which is how I like it. Thanks
Pro tip: If you want to avoid further splatter (or more precisely squirting), cut the tomatoes a couple of times with the side of your masher before mashing them so there's a path for the juice to get out before the pressure builds
Interesting recipe. No pan fry shrimp and scallops first . I guess that prevents overcooking the shrimp/ scallops. I wonder if you lose something by not browning? I like the idea of the anchovies. Important to not mention to guests. They melt and are unrecognizable . The clam broth idea takes the place of making shrimp broth which takes time and more pans . I will probably skip the idea of cooking the pasta in the sauce as this is less conducive to having leftovers. I usually discard the shell fish that don’t open in 8 or so minutes. Thanks for the recipe.
ATK,HELLO,IWILLNEVERFORGETTHE FIRST DISH,OF THISIT WAS THE MOST AWFUL DISH,I EVER HAD,BUT ONCE I HAD IT MADE PROPERLY,IT WAS LOVE,IHIS LOOKS GREAT ASHLEY,ILLHAVE TO TRY THIS OUT FOR MYSELFTHANKS,SO MUCH ! ,,,, 🇺🇸🇺🇸🇺🇸🇺🇸
Do not ever add that much red pepper- Dish Destroyed and remember heated in oil- stronger (more voluminous) will result in different profile than water-dominant based base. You can add more later. Max for this dish would be 1 T. Also calabrian chili would be a nice add and sub 2 tablespoons fresh marjoram leaves for oregano. Best
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."
We used linguini and nearly scorched the sauce; had to add water. It needed much more time than the box / vidio indicated and will likely cook it separately next time for more control. To be fair, I did use my own homegrown tomato sauce, perhaps it was not as juicy as canned tomatoes, but delicious. (Also opted to use less spice.)
Excellent video. My fear/concern are the mussel. Costco is the only place that I know of to purchase them. They're sold in a huge bushel. I don't know if they're still alive or dead. I fear risking cooking dead mussels and jeopardizing my families health.
I have seen mussel meat ( no shells) in the store frozen near the seafood dept. I have never used them but there must be instructions on the package on how to cook them.
I know it's hypocritical to be bothered by the mussels squeaking when I eat meat, but something about that whole thing and that they're retracting when tapped, still alive-- I dunno, so torturous to me.
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.
How did I not know mussels were cooked alive? 😭 Won't be making this myself -- probably won't eat it anymore either. Thank you for sharing though, was one of my favorite pasta dishes. 😞
Depends on how many you're feeding. I'm single, I can do this for probably 15- 20 .probably less , I probably only need 3 scallops and a few shrimp , Id use a few clams and muscles, both very cheap.
I imagine you can make this recipe without any chile flakes and replace the cherry peppers for a sweet pickled pepper or I guess even olives might work well. Now, if you can't even handle the spiciness of the garlic, you might want to add it after you add the wine instead of sauteeing it with the anchovies since an acid enviroment reduces the formation of the chemical that gives garlic its heat
@@Cosmiccoffeecup If you're sensitive enough, yes. It's specially noticeable in fermented garlic. I love spicy food so I don't feel it at all but some people do
Why is bad to cook dead shellfish? We cook dead cephalopods like octopus and squid, and those are relatives of mussels and clams. For that matter, we cook dead scallops, another shellfish!
@@rickalarcon7988 This is not why. Cooking dead or alive makes no difference to sand content? We cook them alive because shellfish flesh contains bacteria that starts multiplying very rapidly right after death, so they need to be killed in or immediately prior to an environment that stops the growth (like a pot of boiling water.)
I swear cooking is one of the most amazing forms of art ever made😮💨
Preach
I agree. Personally, it's music and food. They go together for me!
I was wondering what I was going to do with my huge bag of frozen mixed seafood, now I know. I love that it's a one pot recipe. Thanks to ATK for all your insights. JD
Fantastic dish. I used 2 cans of clams (instead of clam juice) to add extra seafood, and I used dry sherry. My family all loved it!
I am seriously going to make this! Thanks
Oh my goodness, that looks amazing 👏. A must try for me. Thank you very much 😊
Absolutely beautiful. Wonderfully done.
Man y'all all really tempting me to try and learn to cook by making all my favorite foods lol.
DO IT! The key is to have fun. I don't know how old you are, but a nice cocktail or beer, maybe some 420, and some of your favorite tunes while cooking is top notch. I'm a stoner, so some good 420 and some synthwave makes me throw down in the kitchen!
“I’m a Stoner”.. hysterical this dish would be amazing with munchies
Oh my that looks delicious 😋
For me, this turned out to be a great spicy one pan dish...The seafood (lobster tail, shrimp, mussels, scallops & calamari) was perfectly done and the pasta was just a tad al dente, which is how I like it. Thanks
Instead of anchovies, you can also use fish sauce if you have it in your pantry. It's literally just an anchovy extract.
I always add a dash to tomato based sauces, makes such a huge difference!
I cant wait to make this ladies!!!! Thank you
Most outstanding!!!
The NYT published a Version that Flambeed with conac before serving ///worth seeking out
Pro tip: If you want to avoid further splatter (or more precisely squirting), cut the tomatoes a couple of times with the side of your masher before mashing them so there's a path for the juice to get out before the pressure builds
That is what I do. I use a knife and slowly cut the tomatoes while still in the can by slowly going side to side vertically
Looks Great !!
this looks so very good
I'm going to give this a try
Are the chili peppers the kind the marinade kind ?
Good morning from California 😋 ATK
Anchovies! Italian MSG
Interesting recipe. No pan fry shrimp and scallops first . I guess that prevents overcooking the shrimp/ scallops. I wonder if you lose something by not browning? I like the idea of the anchovies. Important to not mention to guests. They melt and are unrecognizable . The clam broth idea takes the place of making shrimp broth which takes time and more pans . I will probably skip the idea of cooking the pasta in the sauce as this is less conducive to having leftovers. I usually discard the shell fish that don’t open in 8 or so minutes. Thanks for the recipe.
Ashley laughing at the bear joke. 😂
Ashley is the best!
I used to live on Cape Cod, fresh seafood at a moments notice.
Now I live in Colorado, what seafood?
My mussel cleaning song is Modest Mouse’s Satin in a Coffin. “Are you dead or are you sleeping?”
Just got a boat load of shrimp... thinking about this with just shrimp.
Gamberi fra diavolo is one of my favorites!
Shrimp Fra Diavolo
Yum
How large is the pot?
6-7 quarts
I made a version of this for dinner last night but I used a pasta made of vegetables because it's more Diabetic friendly .
"scullops" lol
Should you filter the mussels cooking juices and sauce in case the mussels are sandy?
ATK,HELLO,IWILLNEVERFORGETTHE FIRST DISH,OF THISIT WAS THE MOST AWFUL DISH,I EVER HAD,BUT ONCE I HAD IT MADE PROPERLY,IT WAS LOVE,IHIS LOOKS GREAT ASHLEY,ILLHAVE TO TRY THIS OUT FOR MYSELFTHANKS,SO MUCH ! ,,,, 🇺🇸🇺🇸🇺🇸🇺🇸
Lmao, the editor reused a short part of the clip in reverse at 1:03 and it freaked me out because I thought that scallop was moving by itself
Oh my goodness, that is unsettling. It looks like it's breathing!
Add the scallops and shrimp at DUH end? Not surprising! Plus “a little bit of the bryhfd”??
How to clean the pot?
Do not ever add that much red pepper- Dish Destroyed and remember heated in oil- stronger (more voluminous) will result in different profile than water-dominant based base. You can add more later. Max for this dish would be 1 T. Also calabrian chili would be a nice add and sub 2 tablespoons fresh marjoram leaves for oregano. Best
edit - my bad, thought the indication was 2T not 1.5t - plenty. Nevermind :)
Mmmm. Mmmm. 😊
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."
Feh. We cook the pasta by itsrlf for a reason.
We used linguini and nearly scorched the sauce; had to add water. It needed much more time than the box / vidio indicated and will likely cook it separately next time for more control. To be fair, I did use my own homegrown tomato sauce, perhaps it was not as juicy as canned tomatoes, but delicious. (Also opted to use less spice.)
So...she says "skowl lips" some times and "ska lips" sometimes....weird.....
Hmmm I got frozen musselss to work with. ,
I heard just throw them in, another said to thaw.. hmmm 🤔
🍴
This is another (non-spicy) seafood pasta recipe from ATK - ua-cam.com/video/5XfA2xG4k_s/v-deo.html
I love BOTH! 😋
Not bad
Excellent video. My fear/concern are the mussel. Costco is the only place that I know of to purchase them. They're sold in a huge bushel. I don't know if they're still alive or dead. I fear risking cooking dead mussels and jeopardizing my families health.
Thats why you tap them. If they move they are alive. If they are cracked or broken throw them away. If they are closed after cooking, throw them away.
I would cook the mussels in the end because they usually fall off their shells during cooking and gets overcooked and inedible.
😊
Why does she keep saying, “skahlups”?? Those are scallops!
OMGØD! Scallops and shrimp ARE shellfish!!!
Any alternatives to the muscles? I would rather not have to deal with shells.
I have seen mussel meat ( no shells) in the store frozen near the seafood dept. I have never used them but there must be instructions on the package on how to cook them.
Did she say "same difference" ?
She’s taking out the mussels one at a time??😂
Did she say, “wood din”??
Scollops
Ha ha dork.
I know it's hypocritical to be bothered by the mussels squeaking when I eat meat, but something about that whole thing and that they're retracting when tapped, still alive-- I dunno, so torturous to me.
That’s a “POT”, not a “pan” (as in the video’s title)!
I'd put in clams. Actually, this is more like a chiopino.
😋👍🏻
1 pot. A bunch of bowls. 🙂
What do you think they are going to say when they cooked it and it’s good bullshit?
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.
This is the most unfortunate pronunciation of scallops I've ever heard
Dear God, those mussels are alive, I'm out.
How did I not know mussels were cooked alive? 😭 Won't be making this myself -- probably won't eat it anymore either. Thank you for sharing though, was one of my favorite pasta dishes. 😞
So a $35-$45 meal...
Depends on how many you're feeding. I'm single, I can do this for probably 15- 20 .probably less , I probably only need 3 scallops and a few shrimp , Id use a few clams and muscles, both very cheap.
Damn worth it!
Raw pasta in the sauce clearly you’re not Italian in Italy they would put you in prison
Mussels scare me. They look so unappealing!
That is not how you make this classic seafood dish!!!!!!
Could this recipe be prepared with out hot 🥵 spice I can’t eat anything hot 🥵
You are the master of your kitchen. Go for it.
I imagine you can make this recipe without any chile flakes and replace the cherry peppers for a sweet pickled pepper or I guess even olives might work well. Now, if you can't even handle the spiciness of the garlic, you might want to add it after you add the wine instead of sauteeing it with the anchovies since an acid enviroment reduces the formation of the chemical that gives garlic its heat
@@jaungiga garlic has heat?
@@Cosmiccoffeecup If you're sensitive enough, yes. It's specially noticeable in fermented garlic. I love spicy food so I don't feel it at all but some people do
Sorry, Cooks Country, no self respecting Italian cook would cook the pasta in the sauce and omg all the oregano you used, I want to gag.
Sixty fifth 👨🏼🍳
bossu
Who can afford expensive seafood in this hyperinflationary Obiden economy???
Y😍UM
This dish must taste really good, specially if shrimp hasn't been deveined. 🤢
She says she deveins them at 1:52...
Why is bad to cook dead shellfish? We cook dead cephalopods like octopus and squid, and those are relatives of mussels and clams. For that matter, we cook dead scallops, another shellfish!
Because there's a risk that it could be full of sand thereby ruining your dish.
@@rickalarcon7988 This is not why. Cooking dead or alive makes no difference to sand content? We cook them alive because shellfish flesh contains bacteria that starts multiplying very rapidly right after death, so they need to be killed in or immediately prior to an environment that stops the growth (like a pot of boiling water.)
@@rickalarcon7988 Actually it's because shellfish tend to deteriorate rapidly after death and are unsafe to eat if killed too long before cooking.
@@astrid703 but only mussels and clams? Why not shrimp, scallops, squid, and octopus?
Starch and seafood is a no no for me
Zzzzzzzzzzzz........
oh dear, we get our scallops from the fishstand, there is nerver a question of wet of dry
Dry scallops are more important if you sear them. For a wet dish like this, it doesn't matter so much as long as they taste good.
💸💸💸💸💸💸💸💸💸💸💸💸