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Mussels and Shrimp Fra Diavlo
From Tom Miale

Ingredients
1 tablespoon extra virgin olive oil
Crushed Red Pepper flakes to taste
 6-7 cloves of garlic/coarsely chopped
1 can San Marzanno whole plum tomoatoes
2-3 lbs (one bag) live mussels, scrubbed and debearded
1 lb. jumbo shrimp, cleaned and devained
 Red or White Dry Wine
 Salt/Pepper to taste
Fresh Italian Parsley
1 lb. Linguini pasta
Crusty Italian bread for dipping

Directions
Heat olive oil in large saucepan. Add garlic and red pepper flakes. Sauté for 5 minutes. Add can of tomatoes – coarsely chop/crush in pot. Salt & Pepper to taste.  Add splash of red or white dry wine. Simmer for 15 minutes

Stir in the mussels and shrimp. Cook until the mussels open (about 4-6 minutes) giving the pan a shake every now and then. Important to discard any mussels that do not open. Transfer to a serving dish. Serve over linguini pasta. Garnish with fresh parsley.

​ Serve with crusty Italian bread.
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  • Homebase
  • Who's that PhDJ?
  • About The Show
  • Media 'n' Things
  • PhDJ Live
  • Let's Chat!
  • Hobo Holiday Cookbook
  • PhDJ's EZ Links
  • PhDJ Design Center