Mussels Alla Diavola Recipes

Steps:

• Cook linguine pasta in a large pot of rapidly boiling salted water until al dente, according to package directions.
• In a large saucepan over medium heat, add pure olive oil, then add cloves of garlic.
• Once the cloves of garlic begin to shimmy in the pan, add the mussels and sauté for 3-4 minutes, tossing occasionally.
• Add one third jar of Rao's Homemade® Arrabbiata Sauce and bring to a simmering boil.
• Cover, reduce flame to a low simmer and cook until all mussels open. Discard any unopened mussels.
• Drain pasta and return to pot over medium heat - immediately add 2 6oz. ladles of Rao's Homemade® Arrabbiata Sauce and toss until pasta is coated.
• Plate coated pasta in a large serving bowl - top with remaining sauce and mussels - garnish with chopped parsley and serve hot.

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Steps:

• heat oil in a 12 inch skillet.
• add garlic and red pepper flakes, stir.
• add tomatoes, paste, oregano, basil, capers, olives, and wine, breaking up tomatoes simmer about 15 minutes until sauce thickens.
• meanwhile cook the linguine and drain.
• raise the heat of the sauce to medium, add the mussels, and cover.
• cook 3-6 minutes more until mussels open.
• discard any that don't open.
• serve sauce over linguine.

Steps:

• Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.
• Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

Steps:

• Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes.
• Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
• Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.).
• Serve linguine with mussels and sauce.

Steps:

• Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes. Cook linguine in a 6 to 8-quart pot of boiling salted water until al dente, then drain in a colander. While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Serve linguine with mussels and sauce and garnish with chives. Cooks' Note: Just before cooking, clean mussels by scrubbing them well with a brush under cold water and scraping off any barnacles with a knife. If beard is still attached, remove it by pulling it from tip to hinge or by pulling and cutting it off with knife. The tomato sauce, without mussels, can be made 2 days ahead and chilled, covered.