How to Make One-Pot Seafood Fra Diavolo 

I swear cooking is one of the most amazing forms of art ever made😮‍💨

I am seriously going to make this! Thanks

Oh my goodness, that looks amazing 👏. A must try for me. Thank you very much 😊

Absolutely beautiful. Wonderfully done.

I was wondering what I was going to do with my huge bag of frozen mixed seafood, now I know. I love that it's a one pot recipe. Thanks to ATK for all your insights. JD

Oh my that looks delicious 😋

Instead of anchovies, you can also use fish sauce if you have it in your pantry. It's literally just an anchovy extract.

Fantastic dish. I used 2 cans of clams (instead of clam juice) to add extra seafood, and I used dry sherry. My family all loved it!

I cant wait to make this ladies!!!! Thank you

Looks Great !!

this looks so very good

Most outstanding!!!

Man y'all all really tempting me to try and learn to cook by making all my favorite foods lol.

I'm going to give this a try

Anchovies! Italian MSG

For me, this turned out to be a great spicy one pan dish...The seafood (lobster tail, shrimp, mussels, scallops & calamari) was perfectly done and the pasta was just a tad al dente, which is how I like it. Thanks

Ashley laughing at the bear joke. 😂

Good morning from California 😋 ATK

Pro tip: If you want to avoid further splatter (or more precisely squirting), cut the tomatoes a couple of times with the side of your masher before mashing them so there's a path for the juice to get out before the pressure builds

Yum

"scullops" lol

Need some west coast razor clams, and some oysters in that mix

Ashley is the best!

Are the chili peppers the kind the marinade kind ?

My mussel cleaning song is Modest Mouse’s Satin in a Coffin. “Are you dead or are you sleeping?”

Mmmm. Mmmm. 😊

Just got a boat load of shrimp... thinking about this with just shrimp.

ATK,HELLO,IWILLNEVERFORGETTHE FIRST DISH,OF THISIT WAS THE MOST AWFUL DISH,I EVER HAD,BUT ONCE I HAD IT MADE PROPERLY,IT WAS LOVE,IHIS LOOKS GREAT ASHLEY,ILLHAVE TO TRY THIS OUT FOR MYSELFTHANKS,SO MUCH ! ,,,, 🇺🇸🇺🇸🇺🇸🇺🇸

I used to live on Cape Cod, fresh seafood at a moments notice. Now I live in Colorado, what seafood?

Lmao, the editor reused a short part of the clip in reverse at 1:03 and it freaked me out because I thought that scallop was moving by itself

🍴

Should you filter the mussels cooking juices and sauce in case the mussels are sandy?

How large is the pot?

😋👍🏻

I made a version of this for dinner last night but I used a pasta made of vegetables because it's more Diabetic friendly .

Add the scallops and shrimp at DUH end? Not surprising! Plus “a little bit of the bryhfd”??

😊

Feh. We cook the pasta by itsrlf for a reason.

Not bad

Fra Diavolo (lit. Brother Devil; 7 April 1771-11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina". Correction Appended LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian? "Oh, dear," sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island." Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil. Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio." Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy," he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy."

How to clean the pot?

Do not ever add that much red pepper- Dish Destroyed and remember heated in oil- stronger (more voluminous) will result in different profile than water-dominant based base. You can add more later. Max for this dish would be 1 T. Also calabrian chili would be a nice add and sub 2 tablespoons fresh marjoram leaves for oregano. Best

Scollops

This is another (non-spicy) seafood pasta recipe from ATK - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5XfA2xG4k_s.html I love BOTH! 😋

She’s taking out the mussels one at a time??😂

I would cook the mussels in the end because they usually fall off their shells during cooking and gets overcooked and inedible.

Excellent video. My fear/concern are the mussel. Costco is the only place that I know of to purchase them. They're sold in a huge bushel. I don't know if they're still alive or dead. I fear risking cooking dead mussels and jeopardizing my families health.

So...she says "skowl lips" some times and "ska lips" sometimes....weird.....

Why does she keep saying, “skahlups”?? Those are scallops!

Did she say, “wood din”??

I'd put in clams. Actually, this is more like a chiopino.

1 pot. A bunch of bowls. 🙂

OMGØD! Scallops and shrimp ARE shellfish!!!

Any alternatives to the muscles? I would rather not have to deal with shells.

Did she say "same difference" ?

Y😍UM

bossu

That’s a “POT”, not a “pan” (as in the video’s title)!

What do you think they are going to say when they cooked it and it’s good bullshit?

I know it's hypocritical to be bothered by the mussels squeaking when I eat meat, but something about that whole thing and that they're retracting when tapped, still alive-- I dunno, so torturous to me.

How did I not know mussels were cooked alive? 😭 Won't be making this myself -- probably won't eat it anymore either. Thank you for sharing though, was one of my favorite pasta dishes. 😞

💸💸💸💸💸💸💸💸💸💸💸💸

Could this recipe be prepared with out hot 🥵 spice I can’t eat anything hot 🥵

This dish must taste really good, specially if shrimp hasn't been deveined. 🤢

Ah,NO. I have been following ATK from the Christopher Kimball days. Why buy expensive, prob $30+ USD a pound premium Dry Sea Scallops & fresh Mussels, likely P.E.I., and use "Bottled Clam Juice" instead of a dozen fresh Little Neck Clams?. The final insult & sacrilege is boiling the pasta in the sauce in lieu of a separate pot of liberally salted, rapidly boiling water in classic fashion. Boiling pasta in the sauce guarantees an inferior, gummy, Chef-Boy-Ardee like texture,flavor profile and consistency,imo. Def a "One Pot Blunder" and not wonder.

So a $35-$45 meal...

This is the most unfortunate pronunciation of scallops I've ever heard

Why is bad to cook dead shellfish? We cook dead cephalopods like octopus and squid, and those are relatives of mussels and clams. For that matter, we cook dead scallops, another shellfish!

Sixty fifth 👨🏼‍🍳

Raw pasta in the sauce clearly you’re not Italian in Italy they would put you in prison

Mussels scare me. They look so unappealing!

Zzzzzzzzzzzz........

oh dear, we get our scallops from the fishstand, there is nerver a question of wet of dry

Sorry, Cooks Country, no self respecting Italian cook would cook the pasta in the sauce and omg all the oregano you used, I want to gag.

Starch and seafood is a no no for me

That is not how you make this classic seafood dish!!!!!!