Seafood Puttanesca Fra Diavolo
Seafood Puttanesca Fra Diavolo
What happens when Puttanesca and Fra Diavolo get a little too friendly?
You get MY seafood sauce—briny, spicy, garlicky and loaded with seafood. This one doesn’t exactly play it safe!
Ingredients
- Depending how hot you like things, you can vary the proportion of hot & sweet peppers
- 3 cups hot peppers, seeds & veins removed, thinly sliced. Depending what we have available, we use Hungarian wax, jalapenos and cherry peppers.
- 5 cups sweet pepper, seeds & veins removed, thinly sliced. We use cubanelle and banana peppers.
- 1 large or 2 medium shallots, thinly sliced
- 2-3 garlic gloves, minced
- 1 can flat anchovies
- 3 ounce jar of cappers with brine
- 12 ounces pitted kalamata olives with brine
- 28 ounce can diced tomatoes
- 14 ounce can tomato sauce
- 1 pound calamari, sliced
- 1 pound shrimp, peeled
- 1 pound linguine pasta
Instructions
- Saute the anchovies, capers with brine and kalamata olives with brine, until the anchovies dissolve
- Add the minced garlic and saute one minute
- Add the peppers and capers, saute and stirring until starting to soften
- Add the diced tomatoes and tomato sauce, mix and heat together
- Add the calamari, stir and cook for about 3-5 minutes
- Add the shrimp, stir and cook for about 3 minutes, until the shrimp start to turn pink
- Turn heat off and put cover on. Let the sauce sit about 5 minutes. It can sit longer.
- Cook linguine according to package. Drain and top with sauce.
- * You could also add mussels or clams.