Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta
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Level:Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield:4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
882
Total Fat
20 g
Saturated Fat
4 g
Carbohydrates
117 g
Dietary Fiber
12 g
Sugar
18 g
Protein
55 g
Cholesterol
85 mg
Sodium
2043 mg
The night you want to serve this dish, bring home 1 1/2 pounds of any seafood you like: shrimp, crabmeat and firm, white, sustainable fish is a nice mix.
For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat. Add the garlic, chiles and onions. Cook, stirring, for 5 minutes. Season with salt and stir in the sherry. Cook until reduced by half. Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes. Stir in the basil and parsley. Remove from the heat.
For the pasta: Bring a pot of water to a boil for the pasta, and season with salt. Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning. Heat the EVOO in a skillet over medium-high heat. Add the seafood and cook until opaque and firm (or heated through for the crab or lobster). Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.
Meanwhile, cook the linguine until al dente, then drain.
Toss the linguine with the sauce and fold in the seafood.
Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.
You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.
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