:max_bytes(150000):strip_icc()/Seafood-Fra-Diavolo-FT-MAG-RECIPE-0225-c639fb8eb65749d19fd71d07223aa130.jpg?w=1500&resize=1500,1000&ssl=1 "Seafood Fra Diavolo")
Developed by cookbook creator Dan Pashman, host of The Sporkful podcast, cascatelli pasta was designed to seize numerous sauce whereas remaining straightforward to eat. It’s the perfect form for this rendition of an Italian-American basic. We cooked littleneck clams and mussels in a combination of tomato paste and white wine, which lends briny notes to the spicy, tart sauce. Plump shrimp add a contact of sweetness and echo the form of the signature trough and ruffled edges of the cascatelli.
Notes from the Meals & Wine Take a look at Kitchen
To scrub the mussels and clams, rinse them below chilly water and evenly scrub them with a brush. Soak them in chilly water for 20 minutes to expel any grit.
Prompt pairing
Attempt pairing this seafood dish with a zesty Italian white, like Azienda Vitivinicola Tiberio Pecorino Colline Pescaresi.
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