From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. Find other dishes of the week here.
Photo by Cooking etc. Add as many kinds of seafood as you like.
This week, we're covering seafood fra diavolo.
Italian for "brother devil," fra diavolo sauce is a hot-pepper-loaded, tomato-based sauce that is commonly used to coat seafood and pasta. Though the fiery seafood dish may seem to be Italian in origin, it is much heavier than the kind of fare served in Italy. Instead, it likely originated in Italian-American restaurants in New York in the mid 1900s.
Whoever created it, we're glad they did. The zesty, chile-and-garlic-studded red sauce is often served over linguine or spaghetti with lobster, shrimp, scallops, squid, mussels, clams or all of the above.