Recipe courtesy of Dan Rinaldi

Firehouse Fra-Diavilo

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  • Level: Intermediate
  • Total: 3 hr 25 min
  • Prep: 35 min
  • Cook: 2 hr 50 min
  • Yield: 4 to 6 servings
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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

Three 28-ounce cans tomatoes

3 tablespoons hot red pepper sauce, plus 2 tablespoons, plus 1/2 tablespoon

Two 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

One 12-ounce can lager beer (Budweiser recommended)

3 ribs celery, coarsely chopped

1 large yellow onion, coarsely chopped

Four 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

One 1-pound box linguini

4 teaspoons freshly chopped parsley

1 loaf crusty Italian bread


  1. 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.
  2. 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.
  3. 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.
  4. 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.