Seafood Fra Diavolo

Many of you who are long time Cape Codders and Osterville residents will remember the East Bay Lodge on East Bay Road.  The East Bay Lodge closed in 1998. For a great history of bygone Cape restaurants like East Bay Lodge pick up a copy of Historic Restaurants of Cape Cod by Christopher Settlerlund. For information on purchasing this wonderful book contact the author at Amazon https://www.amazon.com/Historic-Restaurants-Cape-American-Palate/dp/1467119431/ref=sr_1_1?s=books&ie=UTF8&qid=1533594551&sr=8-1&keywords=Historic+restaurants+of+Cape+Cod&dpID=51jME6taImL&preST=_SY291_BO1,204,203,200_QL40_&dpSrc=srch Here is a recipe for a dinner special many summer evenings ago.

Seafood Fra Diavolo
(Serves 6)

Ingredients:
2 tbsp olive oil
2 garlic cloves, minced fine
1 onion, minced medium fine
4 cups crushed canned tomatoes
2 tbsp freshly chopped parsley
1/2 tsp oregano
1 tsp fresh or dried basil
1/4 tsp red pepper flakes
salt and pepper to taste
2 lbs. mussels
1 lb shrimp 26 – 30, peeled and deveined
1lb  calamari, cleaned and sliced
2 lbs linguini fini pasta

Directions:

Saute garlic and onion in olive oil 2 – 3 minutes. Add crushed tomatoes, parsley, oregano, basil and red pepper flakes. Stir well. Simmer for one hour covered. Add salt and pepper to taste. Add mussels and cover. When mussels start to open, add shrimp and continue to cook 5 minutes.

Serve over linguini fini pasta.

 

 

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