Fra Diavolo sauce is one of the simplest, fastest sauces to make.....and sooooo good. Traditionally a sauce for fish. Any kind of fish you would like to throw in the pot is great. Lobster, clams, mussels, crab, shrimp scallops, scungilli...the more the better. When you add a variety of fish this dish is called Zuppa Di Pesce....a traditional Christmas Eve dish but definitely a favorite every time I make it. Today, I am just using mussels and clams since it is just for my husband and I. We absolutely love mussels and clams. Over pasta...or by themselves with a great sauce, in a big bowl and a loaf of italian bread......fantastic!!
MUSSELS AND CLAMS FRA DIAVOLO
2 LBS MUSSELS
18 LITTLE NECK CLAMS
2 28 OZ CANS OF CRUSHED TOMATOES
1 14 OZ CAN DICED TOMATOES
1/3 CUP OLIVE OIL
WHOLE HEAD OF GARLIC SLICED
14 SLICES OF JALAPENO FROM A JAR FINELY CHOPPED
1/2 TSP RED CRUSHED PEPPER
1 1/2 TSP OREGANO
1 1/2 TSP PARSLEY
1 TSP BASIL
1 SALT
1/2 TSP PEPPER
1/3 CUP SUGAR
Heat the olive oil in a large stock pot. Add the garlic for just a minute first and then the next 7 ingredients or everything else on the list except the sugar. I prefer to use a jar of jalapenos in this recipe instead of the fresh because you get a little more flavor out of the vinegar it is soaked in besides the heat. I also prefer to use all dried spices in here rather than fresh. It is easier but totally up to you, both work great.
MUSSELS AND CLAMS FRA DIAVOLO
2 LBS MUSSELS
18 LITTLE NECK CLAMS
2 28 OZ CANS OF CRUSHED TOMATOES
1 14 OZ CAN DICED TOMATOES
1/3 CUP OLIVE OIL
WHOLE HEAD OF GARLIC SLICED
14 SLICES OF JALAPENO FROM A JAR FINELY CHOPPED
1/2 TSP RED CRUSHED PEPPER
1 1/2 TSP OREGANO
1 1/2 TSP PARSLEY
1 TSP BASIL
1 SALT
1/2 TSP PEPPER
1/3 CUP SUGAR
Heat the olive oil in a large stock pot. Add the garlic for just a minute first and then the next 7 ingredients or everything else on the list except the sugar. I prefer to use a jar of jalapenos in this recipe instead of the fresh because you get a little more flavor out of the vinegar it is soaked in besides the heat. I also prefer to use all dried spices in here rather than fresh. It is easier but totally up to you, both work great.
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This only take about 10 minutes to saute after you get it to a soft simmer. You do not want the garlic to burn or even brown. Just let it get soft. It is nice to see and bite into these delicious slices of garlic in this sauce. At the last minute, add the sugar in.
Look at how beautiful this is. So much flavor.....its crazy. All you have to do now is add the cans of tomatoes and the diced tomatoes. Leave the cover half on/half off and let it come to a soft simmer for about 45 minutes. You will have the most flavorful sauce with a kick!!!
When you are ready to eat, you can prepare your pasta as directed.
Wash your clams and mussels thoroughly. Put them in the pot of sauce and simmer, covered just until all the shells open. Clams will take a little longer than the mussels so you can put them in first for 2 or 3 minutes to give them a head start.
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Now that's a great dinner. A holiday dinner or anytime week night family dinner. It is so quick and simple and great with any kind of fish you may pick up.
ENJOY!!!
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