Now that I have finally received my first Covid 19 vaccine, the thoughts of traveling again are dancing in my head.
Two years ago my wife and I visited her sister in Maryland where we dined at a popular restaurant called Timbuktu near the Baltimore International Airport.
I had a pasta dish called Seafood Diablo which I tried to duplicate and then posted my creation. Since that time I have refined my recipe and wish to share it with all of you again. It is just too delicious not to share with others.
Seafood Diablo
Marinara Sauce Ingredients
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into the can and slosh around to get the tomato juices and reserve.
In a large skillet ( do not use a deep pot ) over medium heat, heat the oil. When it is hot, add the garlic.
As soon as the garlic is sizzling ( do not let it brown ), add the tomatoes and the reserved tomato water. Add the red pepper flakes, sugar, and salt. Stir.
Place the basil sprig, including stem, on the surface (like a flower ). Let it wilt, and then submerge into the sauce.
Simmer the sauce until thickened and oil on surface is a deep orange, about 20 minutes. Discard basil sprig. The sauce is now ready to serve.
Seafood Diablo Ingredients
Saute the seafood in 2 tablespoons butter and 1 tablespoon olive oil.
After about 5 minutes, add the white wine and parsley. Continue to simmer until liquid has reduced.
Pour the sauteed seafood over the pasta, cover with marinara sauce, and top with the lump crab meat.
Thanks for viewing and I hope you all enjoy this dish as much as I do.
John
Two years ago my wife and I visited her sister in Maryland where we dined at a popular restaurant called Timbuktu near the Baltimore International Airport.
I had a pasta dish called Seafood Diablo which I tried to duplicate and then posted my creation. Since that time I have refined my recipe and wish to share it with all of you again. It is just too delicious not to share with others.
Seafood Diablo
Marinara Sauce Ingredients
- 1 28-ounce can whole San Marzano style tomatoes
- 1/4 cup extra virgin olive oil
- 7 garlic cloves, peeled and slivered
- crushed red pepper flakes (usually a pinch, but I use 1 teaspoon for additional spiciness for sauce used in Seafood Diablo)
- 1 teaspoon kosher salt
- 1 large fresh basil sprig
- 1 tablespoon sugar
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into the can and slosh around to get the tomato juices and reserve.
In a large skillet ( do not use a deep pot ) over medium heat, heat the oil. When it is hot, add the garlic.
As soon as the garlic is sizzling ( do not let it brown ), add the tomatoes and the reserved tomato water. Add the red pepper flakes, sugar, and salt. Stir.
Place the basil sprig, including stem, on the surface (like a flower ). Let it wilt, and then submerge into the sauce.
Simmer the sauce until thickened and oil on surface is a deep orange, about 20 minutes. Discard basil sprig. The sauce is now ready to serve.
Seafood Diablo Ingredients
- Scallops
- Shrimp
- Clams
- Mussels
- Lump crab meat
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup white wine
- 2 tablespoons butter
- 1 tablespoon olive oil
- Fettuccini or linquini (prepared according to package directions)
- Marinara sauce (from recipe above)
Saute the seafood in 2 tablespoons butter and 1 tablespoon olive oil.
After about 5 minutes, add the white wine and parsley. Continue to simmer until liquid has reduced.
Pour the sauteed seafood over the pasta, cover with marinara sauce, and top with the lump crab meat.
Thanks for viewing and I hope you all enjoy this dish as much as I do.
John
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