Calamari Fra Diavolo Recipes

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LIDIA'S CALAMARI FRA DIAVOLO OVER LINGUINE



Lidia's Calamari Fra Diavolo over Linguine image

This quick linguine dish packs a punch with its spicy tomato-based sauce, made with Cento Extra Hot Calabrese Peperoncino.

Provided by Lidia Bastianich

Categories     Seafood

Yield 6 Servings

Number Of Ingredients 8

6 tbsp Cento Imported Extra Virgin Olive Oil
4 tsp Bellino Minced Garlic
1/2 tsp Cento Extra Hot Calabrese Peperoncino
1 can Cento Certified San Marzano Tomatoes (28 oz)
1 tsp Cento Oregano
1/2 tsp Cento Fine Sicilian Sea Salt
1 package Anna Linguine (1 lb)
1 lb cleaned Calamari, bodies cut into 1-inch rings, tentacles roughly chopped

Steps:

  • Bring a large pot of salted water to a boil. In a large skillet over medium-high heat, add 4 tablespoons oil. Once oil is hot, cook garlic until sizzling, about 1-2 minutes. Add pepperoncino and cook for 1 minute, then pour into tomatoes. Rinse out can with a cup of pasta water and add to skillet. Season with oregano and salt, then bring to a simmer and cook uncovered to thicken sauce, about 8-10 minutes. Add linguine to boiling water and cook according to package directions. Stir calamari into skillet and simmer until just cooked through, about 2-3 minutes. Drain pasta and add directly to sauce. Top with remaining oil, toss and serve immediately. Serves 6.

CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY



Calamari Fra Diavolo Over Linguine Recipe by Tasty image

In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!

Provided by Betsy Carter

Categories     Dinner

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
½ medium yellow onion, finely diced
1 ½ teaspoons kosher salt, divided, plus more as needed
3 garlic cloves, minced
1 tablespoon dried oregano
1 ½ teaspoons red pepper flakes, plus more for garnish
¼ cup tomato paste
½ cup full bodied red wine, such as Cabernet Sauvignon
½ cup clam juice, or chicken broth
1 can whole peeled tomato, drained
1 lb calamari rings and tentacles, cleaned
¾ lb dried linguine
2 tablespoons lemon
½ cup fresh italian parsley, roughly chopped, divided

Steps:

  • Bring a large pot of well-salted water to a boil of medium-high heat.
  • While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
  • Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
  • Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
  • Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
  • When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
  • Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
  • Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
  • Enjoy!

Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams

SEAFOOD LINGUINE FRA DIAVOLO



Seafood Linguine Fra Diavolo image

Seafood Linguine Fra Diavolo is an easy Italian 4 ingredient, 20 minute recipe with seafood and pasta in a spicy red sauce.

Provided by Elizabeth Lindemann

Categories     Pasta

Time 20m

Number Of Ingredients 8

16 oz. linguine ((or another long pasta shape, such as fettuccini or spaghetti))
kosher salt
1 - 1 1/2 lb. seafood (such as shrimp, scallops, and/or calamari (see notes))
2 tablespoons extra-virgin olive oil
1/2-1 teaspoon crushed red pepper flakes ((depending on how spicy you want it))
24 oz. marinara sauce ((about 2 1/2 cups))
2 tablespoons chopped fresh parsley ((optional))
olive oil, more parsley, parmesan cheese, black pepper, and more crushed red pepper for serving ((optional))

Steps:

  • Bring a large pot of heavily salted water to a boil and cook linguine according to directions until one minute before al dente.
  • Pat seafood dry with a paper towel. (If using frozen seafood, make sure it's completely defrosted.)
  • Heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat. Add the seafood (16 oz.) and the crushed red pepper (1/2 -1 teaspoon) and sauté until seafood is cooked through, about 5-6 minutes (or if already cooked, heated through, about 3-4 minutes).
  • Add marinara sauce (24 oz.) and parsley (2 tablespoons, if using) to the seafood in the skillet and heat through. If it's ready before the pasta is done, turn off heat and cover to keep it warm.
  • When pasta is finished cooking to 1 minute before al dente, transfer it directly to the skillet with tongs, as well as 1/2 cup of the pasta cooking water, and toss to coat. Heat for about 1-2 more minutes, until the pasta is finished cooking to al dente and the sauce thickens and coats the pasta well (you can add more pasta water 1/4 cup at a time if it seems dry at all).
  • Serve with an extra drizzle of olive oil, parmesan cheese, parsley, black pepper, and more crushed red pepper if desired.

Nutrition Facts : Calories 319 kcal, Carbohydrate 47 g, Protein 20 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 143 mg, Sodium 892 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SPAGHETTI WITH CALAMARI FRA DIAVOLO



Spaghetti With Calamari Fra Diavolo image

Make and share this Spaghetti With Calamari Fra Diavolo recipe from Food.com.

Provided by Laka

Categories     Spaghetti

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
400 g chopped tomatoes, from a can
1/4 cup fish or 1/4 cup chicken broth, from 1/2 cube
1/3 cup red wine
2 tablespoons tomato puree
1 tablespoon dry oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
500 g squid rings, and tentacles cleaned, defrosted if frozen
250 g spaghetti
fresh parsley, chopped

Steps:

  • Sauté onion in hot olive oil until tender and golden, about 5 minutes. Add the garlic and sauté for 30 seconds.
  • Stir in the tomatoes with their juices, broth, wine, tomato puree, ½ tablespoon dry oregano, cayenne pepper, smoked paprika and the red pepper flakes. Reduce the heat to medium-low and cook for 15 - 20 minutes, uncovered, until the sauce is lightly thickened and the flavors have blended.
  • Add the squid, cover, reduce the heat to low and cook for 25 - 30 minutes until very tender. Stir in the remaining oregano.
  • Meanwhile cook spaghetti in lots of boiling water according to the manufacturer's instructions.
  • Drain and stir into the warm sauce. Toss thoroughly until the pasta is fully coated with sauce.
  • Serve immediately sprinkled with fresh parsley.

Nutrition Facts : Calories 990.4, Fat 19.9, SaturatedFat 3.3, Cholesterol 583.5, Sodium 139, Carbohydrate 132.6, Fiber 9, Sugar 12.6, Protein 60.9

CALAMARI FRA DIAVOLO OVER LINGUINE



Calamari Fra Diavolo over Linguine image

I like calamari, but only the rings (nothing with tentacles please). I found some frozen calamari rings in the Seafood Department of my supermarket and bought them on impulse. I then had to figure out what to do with them, rather than just fry them. Here's what I came up with.

Provided by JackieOhNo

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb linguine
3 tablespoons extra virgin olive oil
1 small red onion, chopped
1 bay leaf
3 garlic cloves, minced
1 lb frozen squid ring, thawed
1/4 cup white wine
1 teaspoon salt
1/2 tablespoon crushed red pepper flakes
1/2 teaspoon dried marjoram
1 (26 ounce) jar marinara sauce
2 tablespoons fresh basil, chopped

Steps:

  • Heat oil in a large skillet over medium heat; add red onion and saute until tender, about 5-10 minutes. Add bay leaf and garlic; cook for an additional minutes (do not let garlic burn).
  • Add calamari and saute for 2 minutes or so, until lightly colored. Add white wine, and cook for 3-4 minutes, until liquid is reduced. Add salt, red pepper,and marjoram; stir to combine. Add marinara sauce, bring to a slow simmer, then cover and cook gently for 20-30 minutes.
  • Meanwhile, cook linguine according to package directions.
  • When sauce is done, stir in fresh basil then spoonover linguine and serve.

Nutrition Facts : Calories 822.6, Fat 19.1, SaturatedFat 3.6, Cholesterol 269.1, Sodium 1496.8, Carbohydrate 120.4, Fiber 9.6, Sugar 22.5, Protein 36.7

CALAMARI FRA DIAVOLO OVER LINGUINE



Calamari Fra Diavolo over Linguine image

Categories     Sauce     Simmer     Boil

Yield serves 6

Number Of Ingredients 8

1/2 teaspoon kosher salt, plus more for pasta pot
1 pound linguine
6 tablespoons extra-virgin olive oil
8 garlic cloves, sliced
1/2 teaspoon peperoncino flakes
28-ounce can plum tomatoes, preferably San Marzano, crushed by hand
1 teaspoon dried oregano
1 pound cleaned calamari, bodies cut into 1-inch rings, tentacles roughly chopped

Steps:

  • Bring a large pot of salted water to boil for pasta. Stir the linguine into the boiling water.
  • Pour 4 tablespoons of the olive oil into a large skillet over medium-high heat. When the oil is hot, toss in the sliced garlic, and cook until it sizzles, about 1 to 2 minutes. Season with the peperoncino, let it toast for a minute, then pour in the tomatoes. Slosh out the tomato can with a cup of pasta water, add that to the sauce, and stir. Season with the oregano and salt. Bring to a simmer, and cook, uncovered, to thicken the sauce and develop the flavors, about 8 to 10 minutes.
  • When the sauce is ready, stir in the calamari and simmer until just cooked through, about 2 to 3 minutes. When the pasta is al dente, drain and toss it directly into the sauce. Drizzle with the remaining 2 tablespoons olive oil, toss well to combine, and serve immediately.

CALAMARI FRA DIAVOLO



CALAMARI FRA DIAVOLO image

Categories     Shellfish     Tomato     Sauté

Yield 4-6 servings

Number Of Ingredients 11

2 1/2 lbs. calamari
1/4 cup olive oil
2 medium red onions (chopped)
7 garlic cloves (chopped)
1 qt. tomato puree
2 tbs. basil (chopped)
1/2 tsp. thyme.
3 bay leaves
1 tbs salt
1/2 cup dry white wine
1 tbs. of crushed red pepper.

Steps:

  • Rinse squid. Cut tubes into 3/4 inch rings. Combine olive oil, bay leaves, red onions and garlic. Simmer for 10-15 minutes over medium heat or until onions are translucent, stirring occasionally. Add tomato puree and simmer for 10 minutes stirring occasionally. Ad squid and let cook on medium heat for 25-30 minutes. Serve over rice or pasta.

7 FISHES FRA DIAVOLO PASTA



7 Fishes Fra Diavolo Pasta image

Nothing says Christmas Eve to me like the Feast of the Seven Fishes. This Italian-American tradition is something I look forward to every year because it means that all of my family gathers around one table to crack shellfish, drink wine and laugh until Santa comes to town. My Nonna Marianna would spend days preparing for this meal, all the while teaching me to make her shellfish pasta, olive salads with calamari, stuffed squid, fried fish, and baccala folded into creamy risotto. While all of these dishes are incredible, I wanted to create a scaled-down version of this meal that still honors the Seven Fishes tradition. My family loves to spice it up, hence the inclusion of crushed red pepper to make this fra diavolo in style. Feel free to mix up the seafood to your family's favorites!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
1/2 cup panko
Kosher salt and freshly ground black pepper
1 lemon, zested and halved
1/2 bunch flat-leaf parsley, chopped (about 1/4 cup)
1 shallot, thinly sliced
5 cloves garlic, minced
1 tablespoon crushed red pepper
2 teaspoons anchovy paste
1 1/4 cups dry white wine
1 dozen littleneck clams, scrubbed clean
1/2 pound mussels (about 8), beards removed
One 28-ounce can tomato puree
1 tablespoon dried oregano
1 pound long pasta (I like fettucine or linguine)
1 pound center-cut halibut, skin removed, cut into 4 equal pieces
6 diver scallops (about 1/2 pound), tough side muscle removed
6 jumbo shrimp, peeled and deveined (about 1/2 pound)
1 cup calamari rings (7 ounces)

Steps:

  • Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat until fragrant. Pour in the panko and shake into an even layer. Sprinkle in the lemon zest and 1/4 teaspoon each salt and black pepper. Cook, stirring occasionally, until toasted and golden brown, 4 to 5 minutes. Scrape the breadcrumbs into a bowl. Stir in the parsley and set aside for plating. Reserve the skillet.
  • While the breadcrumbs are cooking, place a large saucepan over medium heat. Add 1 tablespoon of the remaining olive oil and heat until fragrant. Add the shallot and cook, stirring often, until softened, about 2 minutes. Add in the garlic and crushed red pepper. Cook, stirring, just until fragrant, about 30 seconds. Stir in the anchovy paste and fry, stirring, for 1 minute more. Increase the heat to medium high. Add 1 cup of the white wine and cook, scraping the bottom of the pan with a wooden spoon. Add the clams, cover and steam for 2 minutes. Add the mussels, cover again and steam just until the shellfish open, 2 to 3 minutes. Remove the cooked shellfish to a medium bowl with a slotted spoon and set aside for plating. Reduce the heat to medium and add the tomato puree to the pan. Use the remaining 1/4 cup white wine to swish around any tomato puree clinging to the can (just like Nonna would). Add it to the sauce, along with the dried oregano. Simmer, stirring occasionally, until fragrant and slightly thickened, about 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions for al dente.
  • While the pasta cooks, sprinkle salt and black pepper on all sides of the scallops, shrimp and halibut. Place the reserved skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut and scallops, spacing them apart (so they sear, rather than steam). Cook, without disturbing, until deeply golden brown, about 3 minutes. Flip the scallops and cook the other side for 1 minute. Remove to a plate and set aside. Flip the halibut and cook until seared on both sides, 3 to 4 minutes. Add the shrimp to the skillet, spacing them around the halibut, and cook until the shrimp are opaque and lightly seared, about 2 minutes per side. Remove the skillet from the heat and squeeze the lemon juice over the shrimp and halibut. Remove to the plate and set aside.
  • To finish the sauce, add the calamari and simmer for 1 minute over medium heat. Lift the pasta with tongs from the boiling water into the sauce. Toss until evenly coated. Add the cooked shellfish and any liquid that collected in the bowl. Toss to thoroughly combine.
  • To serve, plate the pasta first. Sprinkle generously with the breadcrumbs. Top with the seared scallops, shrimp and halibut. Serve immediately.

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  • Sauté onion in hot olive oil until tender and golden, about 5 minutes. Add the garlic and sauté for 30 seconds.
  • Stir in the tomatoes with their juices, broth, wine, tomato puree, ½ tablespoon dry oregano, cayenne pepper, smoked paprika and the red pepper flakes. Reduce the heat to medium-low and cook for 15 - 20 minutes, uncovered, until the sauce is lightly thickened and the flavors have blended.
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