Pasta With Crabmeat Fra Diavolo Recipes

Steps:

• Place a large pot of water on to boil for pasta.
• Place crab in bowl and pick through with fingertips for cartilage and shells. Top with juice of 1 lemon.
• Peel and finely chop shallots and chop or grate garlic.
• Heat a large skillet over medium heat with EVOO. Melt butter into oil, then add shallots and bay leaf. Stir a minute, then add garlic and season with salt and fennel pollen. Stir 2 minutes, then add chili paste and stir another minute. Add sherry and reduce by half. Add cherry tomatoes and passata, stir and reduce heat to low.
• Salt water liberally for pasta and drop pasta; have a cup near stove to reserve starchy water and place strainer or colander in sink. Cook pasta 4 to 5 minutes, a minute less than package directions.
• Pile together the chives, parsley and dill and chop.
• Add basil to sauce. Add crab to sauce to heat through. Remove bay leaf from sauce.
• Reserve 3/4 cup pasta water. Drain pasta, add to sauce with half of the herbs, toss gently to combine and adjust seasonings. Add water as necessary to loosen the sauce. Drizzle with EVOO and top pasta with reserved herbs.

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Steps:

• Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat until fragrant. Pour in the panko and shake into an even layer. Sprinkle in the lemon zest and 1/4 teaspoon each salt and black pepper. Cook, stirring occasionally, until toasted and golden brown, 4 to 5 minutes. Scrape the breadcrumbs into a bowl. Stir in the parsley and set aside for plating. Reserve the skillet.
• While the breadcrumbs are cooking, place a large saucepan over medium heat. Add 1 tablespoon of the remaining olive oil and heat until fragrant. Add the shallot and cook, stirring often, until softened, about 2 minutes. Add in the garlic and crushed red pepper. Cook, stirring, just until fragrant, about 30 seconds. Stir in the anchovy paste and fry, stirring, for 1 minute more. Increase the heat to medium high. Add 1 cup of the white wine and cook, scraping the bottom of the pan with a wooden spoon. Add the clams, cover and steam for 2 minutes. Add the mussels, cover again and steam just until the shellfish open, 2 to 3 minutes. Remove the cooked shellfish to a medium bowl with a slotted spoon and set aside for plating. Reduce the heat to medium and add the tomato puree to the pan. Use the remaining 1/4 cup white wine to swish around any tomato puree clinging to the can (just like Nonna would). Add it to the sauce, along with the dried oregano. Simmer, stirring occasionally, until fragrant and slightly thickened, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions for al dente.
• While the pasta cooks, sprinkle salt and black pepper on all sides of the scallops, shrimp and halibut. Place the reserved skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut and scallops, spacing them apart (so they sear, rather than steam). Cook, without disturbing, until deeply golden brown, about 3 minutes. Flip the scallops and cook the other side for 1 minute. Remove to a plate and set aside. Flip the halibut and cook until seared on both sides, 3 to 4 minutes. Add the shrimp to the skillet, spacing them around the halibut, and cook until the shrimp are opaque and lightly seared, about 2 minutes per side. Remove the skillet from the heat and squeeze the lemon juice over the shrimp and halibut. Remove to the plate and set aside.
• To finish the sauce, add the calamari and simmer for 1 minute over medium heat. Lift the pasta with tongs from the boiling water into the sauce. Toss until evenly coated. Add the cooked shellfish and any liquid that collected in the bowl. Toss to thoroughly combine.
• To serve, plate the pasta first. Sprinkle generously with the breadcrumbs. Top with the seared scallops, shrimp and halibut. Serve immediately.

Steps:

• Heat oil in a 2-3 qt sauce pan over med heat; Saute onion, garlic and red pepper 2-3 mins. Add sherry and simmer 1 min. Stir in tomatoes and seasonings. Bring to boil. Reduce heat to low, cover and simmer 20-25 minutes. Add crabmeat and half-and-half, stir. Heat 3-4 more minutes. Serve over pasta.