Firehouse Fra-Diavilo

Total Time:
3 hr 25 min
Prep:
35 min
Cook:
2 hr 50 min

Yield:
4 to 6 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 2/3 cup olive oil, plus 1/3 cup
  • 4 whole cloves garlic, peeled
  • 1 large yellow onion
  • 1 pound beef shank
  • 2 1/2 pounds bone-in pork chops
  • 3 (28-ounce) cans tomatoes
  • 3 tablespoons hot red pepper sauce, plus 2 tablespoons, plus 1/2 tablespoon
  • 2 (6-ounce) cans tomato paste
  • 1 teaspoon black pepper
  • 2 1/2 tablespoons kosher salt
  • 1/2 tablespoon dried sweet basil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 tablespoons dried parsley flakes
  • 1/2 tablespoons sugar
  • 1 1/4 cups freshly grated Pecorino Romano
  • 1 (12-ounce) can lager beer (Budweiser recommended)
  • 3 ribs celery, coarsely chopped
  • 1 large yellow onion, coarsely chopped
  • 4 (1 1/4-pound) lobsters
  • 24 Littleneck clams, scrubbed
  • 1 1/2 cups heavy cream
  • 24 mussels, beards removed and scrubbed
  • 32 raw large shrimp, peeled and deveined
  • 1 (1-pound) box linguini
  • 4 teaspoons freshly chopped parsley
  • 1 loaf crusty Italian bread
Directions

In a cold 8-quart stockpot, put 2/3 cup of olive oil, garlic cloves, whole onion, beef shank, and pork chops. Turn heat to medium and cook for 5 minutes. Turn meat over and cook for 5 more minutes. Puree the tomatoes in the blender, and add them to the stockpot. Add 2 tablespoons hot sauce, tomato paste, all dry ingredients and 3/4 cup of cheese to the stockpot. Cover pot and simmer for 2 hours, stirring every 15 minutes.

Fill a 16-quart stockpot halfway with water and add 3 tablespoons of the hot sauce, beer, celery, and coarsely chopped onion. Bring to a boil. Add the lobsters and boil for 10 minutes. Remove the lobsters from the water and let cool. Remove the lobster meat and refrigerate in a covered bowl. Reserve and refrigerate the lobster bodies to be used as garnish.

Put 1/3 cup olive oil in a frying pan and turn heat to medium. Put in the clams and cover. Cook for about 7 minutes, or until they open. Add 4 cups of the tomato sauce from the stockpot, remaining 1/2 tablespoon hot sauce, heavy cream, and mussels. Simmer for 5 minutes. Add shrimp and lobster and simmer for 5 more minutes.

Cook linguini according to the directions on the box, and then add it to the contents of the frying pan. Mix all ingredients together and divide evenly onto 4 plates, garnishing each plate with a lobster body and 1 teaspoon fresh parsley (or, serve family style in a large bowl). Add extra sauce and cheese to taste. Serve with crusty Italian bread.

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