In the Italian-American favorite lobster fra diavolo (literally “brother devil ... You’ll also have the base for a spicy fish soup, made with some of the lobster meat and a little white ...

From “Fish Without A Doubt,” by Rick Moonen and Roy Finamore. To dispatch a lobster for roasting, set the lobster on its back on a cutting board, holding it just above the tail if necessary.

Traditionally this is done in seven small courses, each featuring a different type of fish. My grandmother cheats by instead making a giant pot of fra diavolo. Fra diavolo is a spicy tomato sauce ...

Cascatelli, a modern pasta shape, stars in this take on Fra Diavolo. Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017 ...

Good fish fillets or steaks should be shiny and ... different ways I prepare them regularly.” He says his mussels fra diavolo recipe is an easy one. “Any home cook can master this on the ...

Bucatini and Wolffish Fra Diavolo “Fra Diavolo” preparations ... such a set-up works to cook the fish, the sauce, and the pasta side by side. At our elevation, it may take a full 12-13 minutes ...

Seafood Fra Diavolo, Salmon Piccata ... start by using skinless salmon. Cook the fish in a covered skillet and simmer the piccata sauce for just 30 seconds to preserve the lemon's zippy flavor.

and he sticks with that theme when talking fish and shrimp. He suggests acqua pazza and shrimp fra diavolo as especially adaptable Neapolitan seafood plates to attempt at home. "The shrimp fra ...

Feast on fried calamari, squid ink linguine, lobster fra diavolo, and whatever else catches ... Too stylish to be called a fish shack, but with many of the seafood classics you’d find at one ...

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. If making the pasta ahead, make sure you reserve 1-2 cups of the pasta cooking ...