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  • Cuttlefish & Clam Fra Diavolo

    1 vote
    Cuttlefish & Clam Fra Diavolo
    Prep: 15 min Cook: 2 hours Servings: 4
    by Bob Vincent
    126 recipes
    >
    Fra diavolo meaning "brother devil" describes this peppery Italian red sauce which originated in the northeastern United States by Italian immigrants I am told. The sauce can be used with most anything: seafood, poultry, beef all work, just use the appropriate broth type. I used cuttlefish fillets and Manila clams. Calamari works as well but I didn't want to clean the squid or buy four pounds frozen. I had not cooked cuttlefish before so I thought I would give it a try. It is a relative of the squid and octopus. Cuttlefish fillets can be found in Asian markets cleaned and frozen. Cuttlefish, like squid, must be cooked in either one of two ways: in a ragingly hot pan for 2-3 minutes, or stewed for the better part of two hours. Anything in between will result in rubber band texture. Cuttlefish taste like a cross between octopus and squid: They are fuller flavored than calamari, but not nearly as rich as their rivals the octopus. I served the dish over pasta with sourdough bread and a green salad. As for a wine I chose a 2010 Viansa Vino Rosso from Sonoma Valley. It is a blend of Primitivo, Sangiovese, Barbara and Merlot. It is similar to a Super Tuscan but does not use any Cabernet.

    Ingredients

    • 1 1/2 lb cuttlefish fillets, cleaned and cut in half crosswise
    • 24 ea Manila clams
    • 6 1/2 oz canned clams, chopped
    • 3 Tbs olive oil
    • 1 ea onion, chopped
    • 28 oz canned Roma tomatoes pureed (I used San Marzano)
    • 1/2 cup clam juice
    • 1/2 cup dry red wine
    • 1 tsp red pepper flakes (or to taste)
    • 1 tsp anchovy paste (optional)
    • 4 cloves garlic, minced and creamed
    • 1 1/2 tsp dried basil
    • 1 1/2 tsp dried Italian herbs
    • 1 1/2 tsp garlic pepper
    • 1 1/2 tsp sugar
    • 1/2 cup parsley, chopped (for garnish)
    • 12 oz pasta (cooked al dente)

    Directions

    1. In a medium sauce pan heat olive oil. Add onions and sauté until tender. Add the garlic and sauté about 30 seconds. Add the tomatoes, broth, wine, pepper flakes, anchovy paste and spices. Bring to a simmer. Reduce heat to medium-low and cook until the sauce is slightly thickened, 15-20 minutes.
    2. Add the cuttlefish. Bring to a slow simmer. Cover and simmer for about 2 hours or until the cuttlefish is very tender.
    3. Add the Manila clams and chopped clams. Cover and simmer for a couple of minutes just until the clams open. Discard any that do not open.
    4. Taste and adjust seasoning as necessary.
    5. Serve over pasta of choice. Garnish with parsley at the table.
    6. Dish is ready for service.

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    Comments

    • ShaleeDP
      ShaleeDP
      Looks good, might give it a try

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