For those who like it hot, and we know you do, this dish will have you both flush with desire as you devour this medley of calamari, shrimp, clams, garlic, and hot peppers slowly simmered in a hot diablo sauce, topped with a special garnish and a pinch of red hot pepper flakes.
Tomato Sauce
2 shallots finely chopped
5 cloves of garlic, finely chopped
1/2 habanero pepper, finely chopped
1/4 jalapeno, finely chopped
2 tbsp Grapeseed Oil
Gently simmer over low heat for 5 minutes. In a separate pot, over medium-high heat, mix together:
2 Cans of 28 oz crushed tomatoes with basil
1 jar of white clams in clam juice/ strained (reserve juice for later)
1/4 tsp dried marjoram
1/4 tsp dried basil
1 16 oz can tomato paste
Cook for about 20 minutes. Mix all ingredients above together in one pot (the larger of the two), cover and cook over medium-low heat for 1 hour.
Garnish
3 cloves of garlic finely chopped
2 tbsp finely chopped chives
3 medium shallots, finely chopped
1/8 cup of fresh lemon juice
a pinch of finishing salt (Victoria Taylor’s Australian Flake)
Use all fresh ingredients, mix together and set aside, letting all flavors blend together.
Calamari & Shrimp
1lb of fresh (or frozen) calamari and 1/2 lb of Shrimp (large)
1 Cup of white clam juice
1 large tomato, chopped
If using frozen calamari or shrimp- defrost. In a skillet, over medium heat, add 2 tbsp butter and 1/4 cup of grapeseed oil. When hot, add and saute all ingredients for 5 – 8 minutes
The Pasta
I used a bag of Gragnanese Liguine al Nero de Seppo (black squid ink linguine), you can use the pasta of your preference
Cook as per the directions, al dente
Plating the Dish
- Place pasta serving in the bowl/plate and top with a large spoonful of with Calamari/Shrimp, adding some of the broth it cooked in
- Drizzle 1 tbsp of the Garnish over the pasta
- Top with 1/4 cup of the tomato sauce
- Add a pinch of red pepper flake
Serve with crusty warmed bread and a glass of red wine. Amazing! I am sure you will enjoy this truly delicious, flavorful dish.
