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Seafood Fra Diavlo
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    Seafood Fra Diavlo

        Seafood Fra Diavlo is a dish I do quite often. I never use a recipe, just my whim, but I can tell you how to achieve the richness you described in what you sampled. Start with a home made marinara sauce which uses canned whole tomatoes as its primary tomato source. If you have a brand called Red Pack near where you live, Italian-American home cooks agree that this is the best kind to use. Also you need to use a tomato paste in this sauce. Then plenty of garlic, and hot crushed red chiles (pizza type is fine). Towards the last 20 minutes of simmering, add 6 or 8 anchovy fillets to the sauce. They will disintegrate and you will notice only the richness of flavor they add. When this sauce is ready transfer as much of it as you care to use in your Fra Diavolo to a large hi-rimmed sauté pan. Add your seafood in stages, according to what takes longest to cook. Stir in 2 tablespoons of clam juice. Be sure to use plenty of crustaceans, as these will provide most of your flavor. Lobsters in particular make this dish extra heady. Your last sentence was correct, the simmering shellfish is what makes all the difference. Add enough extra virgin olive oil to the simmering seafood to provide a nice slick of orange oil for dipping crusty bread (up to half a cup). When the seafood is cooked and all the shells have opened, remove from heat, and toss with plenty of fresh-chopped parsley (Italian leaf provides best flavor). Serve over linguini, which is traditional, or serve with no pasta whatsoever, using only hot crusty bread as the foil (which I actually prefer). I am not sure if the above will duplicate what you tasted at Three Doors Down, but I guarantee you it will be very rich tasting, nonetheless.

    From: Porter Banister, porter9@concentric.net
    Posted By: Porter Banister, Via: Chile Head Mailing List
    Post Date: Mon, 1 Nov 1999

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