

Main Dishes : Firehouse Fra-Diavilo

    1 cup olive oil 
    1 large yellow onion (peeled) 
    4 whole cloves garlic (peeled) 
    1 pound beef shank 
    2 1/2 pounds bone-in pork chops 
    3 28-ounce cans Pastine kitchen-ready tomatoes 
    2 6-ounce cans Hunt's tomato paste 
    1 teaspoon black pepper 
    2 1/2 tablespoons Kosher salt 
    1/2 tablespoon sweet basil 
    1 tablespoon garlic powder 
    1 tablespoon onion powder 
    1 1/2 tablespoons dried parsley flakes 
    1 1/4 cups freshly grated Pecorino Romano cheese 
    1/2 tablespoon sugar 
    5 1/2 tablespoons TABASCO brand Pepper Sauce 
    1 12-ounce can Budweiser beer 
    1 large yellow onion (coarsely chopped) 
    3 ribs celery (coarsely chopped) 
    4 1 & 1/4 pound lobsters 
    24 littleneck clams (scrubbed) 
    1 1/2 cups heavy cream 
    24 mussels (beards removed and scrubbed) 
    32 raw large shrimp (peeled and deveined) 
    1 pound box Ronzoni linguini 
    4 teaspoons freshly chopped parsley 
    1 loaf crusty Italian bread 

In a cold 8-quart stockpot, put 2/3 cup of olive oil, garlic cloves, whole onion, beef shank and
pork chops. Turn heat to medium and cook for five minutes. Turn meat over and cook for five
more minutes. Puree the kitchen-ready tomatoes in the blender, and add them to the
stockpot. Add two tablespoons TABASCO brand Pepper Sauce, tomato paste, all dry
ingredients and 3/4 cup of cheese to the stockpot. Cover pot and simmer for two hours,
stirring every 15 minutes. 

Fill a 16-quart stockpot halfway with water and add 3 tablespoons TABASCO brand Pepper
Sauce, beer, celery and coarsely chopped onion. Bring to a boil. Add the lobsters and boil for
ten minutes. Remove the lobsters from the water and let cool. Remove lobster meat and
refrigerate in a covered bowl. Reserve and refrigerate the lobster bodies to be used as garnish.

Put 1/3 cup olive oil in a frying pan and turn heat to medium. Put in littleneck clams and
cover. Cook for about 7 minutes, or until they open. Add four cups of the tomato sauce, 1/2
tablespoon TABASCO brand Pepper Sauce, heavy cream and mussels. Simmer for 5
minutes. Add shrimp and lobster and simmer for 5 more minutes.

Cook linguini according to directions on the box, and then add it to the contents of the frying
pan. Mix all ingredients together and divide evenly onto four plates, garnishing each plate with
a lobster body and one teaspoon fresh parsley (or, serve family style in a large bowl). Add
extra sauce and cheese to taste. Serve with crusty Italian bread.

4 servings 

 

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