This recipe (Seafood Pasta with Heirloom Tomatoes Fra Diavolo Sauce) comes from page 84. “Fra Diavolo” translates in Italian as “Brother Devil” (brother as in monk). It gets its name from the red pepper flakes included in the ingredients. There is a story behind my love of hot (really hot) peppers and condiments that I may get to someday. Suffice it to say that Sweet Tomato does not have the same degree of tolerance for hot peppers as I do. When I read one teaspoon of red pepper flakes in a recipe, my eyes fool me and I see two or three (well maybe four or five) teaspoons. As a consequence, whenever I use fresh chilies or red pepper flakes in a recipe, I must check with Sweet Tomato first. She is the boss after all and it is a rule she created so she wouldn’t be forced to fix her own dinner because mine was too hot to eat (for her, not for me).
The dish consists of the following:4 tablespoons of olive oil, 6 garlic cloves (crushed), 1.5 pounds of heirloom tomatoes (they recommend plum, but any good tasting red heirloom tomato will do), salt, 4 or 5 teaspoons of red pepper flakes (ok, it only calls for 1 teaspoon if you are a wimp), linguine pasta, 8 ounces small shrimp (I used medium shrimp and a lot more than 8 ounces), 8 ounces of bay scallops and 2 tablespoons of flat-leaf parsley.
If you can’t figure out how the ingredients go together, then you aren’t much of a cook or you don’t have any imagination. If you really do want the directions, buy the book, or comment on the blog and I will include the cooking directions. Below are pictures of the dish. There were actually two versions, one with one teaspoon of red pepper flakes and one with more than that. It turned out really good and was great with Zinfandel.
This was the hot one. If you look closely you can just see the fork beginning to melt.