SEAFOOD FRA DIAVOLO (FEAST OF THE SEVEN FISHES)
5 cups canned Italian plum tomatoes, with their juices 4 tablespoons extra-virgin olive oil, or more if needed 3 fresh lobsters, 6 mussels, 6 clams, 4 shrimp, 3 scallops, 3 ounces calamari, 4 ounces any white fish Salt and freshly ground black pepper, to taste 2 large shallots, finely minced 2 tablespoons finely minced garlic ¾ cup dry white 2 teaspoons finely minced fresh serrano chile, with seeds and ribs; or 1/2 teaspoon crushed red pepper 8 tablespoons chopped fresh flat-leaf parsley leaves 2 tablespoons torn fresh basil leaves 2 teaspoons dried oregano ¼ pound linguini
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper.
Bring to a boil. Lower the heat. Add the wine and tomatoes. Simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp, calamari,
scallops, clams, mussels and lobster. Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
Add seafood to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
TWO MEATBALLS IN THE KITCHEN 8880 Salrose Lane, Fort Myers. 239-489-1111, 2meatballs.com