Linguini Fra Diavolo (Mama Melrose)

By ArmySister

Ingredients

• Cioppino Broth:
• 1 cup linguini
• 4 each mussels
• 1/4 cup squid rings
• 3/4 tsp garlic, minced
• 2 tbsp olive oil
• 1/4 cup cioppino broth
• 4 each clams, scrubbed
• 6 each shrimp, peeled & deveined
• 1/2 cup tomato basil sauce
• 1/8 tsp crushed red pepper
• 2 tbsp clam juice
• Kosher salt and ground black pepper to taste
• 1 qt lobster sauce
• 1 cup marinara
• 1/8 oz olive oil
• 1/8 oz Tabasco sauce
• 1/2 cup Chablis
• 3/4 oz chopped garlic
• 3/4 oz basil leaves
• To taste- Kosher salt and white pepper
• Marinara Sauce:
• 1/2 lb Onions -Diced
• 2-3/8 oz Garlic-Minced
• 2-7/8 lbs Tomato- Crushed
• 1-7/8 lbs Tomato- Diced
• 3 tbsp Olive Oil
• 4 oz Tomato Juice
• 1-1/3 Basil, Chopped Frozen
• 1/4 oz Oregano, Dry
• 1/4 oz Kosher Salt
• 1-1/4 oz Sugar
• 1/4 oz Black Pepper, Ground
• 2-1/2 oz Tomato Paste

Preparation

Step 1

In sauté pan, sauté the clams and mussels with the garlic in the olive oil, until the shells open. Deglaze the pan with the cioppino broth. Bring to a simmer, add the shrimp and squid rings. Just as the shrimp and squid are cooked, add the remaining ingredients. Season with salt and pepper.

Cioppino Broth
Sauté garlic in olive oil. Deglaze with white wine. Add stock and marinara. Simmer 15-25 minutes. Add Tabasco, and basil. Salt and pepper to taste.

Marinara Sauce
Roast garlic in olive oil, stirring until garlic has nutty roasted aroma. Add onions, and sauté until onions become transparent. Add all other ingredients. Bring to a boil. Cook over medium heat for at least 1.5 hours, stirring regularly so you don't scorch the sauce. Serve or chill immediately.