NEW YORK (CBSNewYork) - The Feast of the Seven Fishes is a big tradition in many families and Sal Scognamillo of the landmark New York City restaurant Patsy’s (on 56th Street) was here to make a classic Italian holiday dish – Lobster Fra Diavolo!
1/2 pound linguine pasta, cooked to package directions
2 live lobsters (at least 1 1/4 pound each)
Garnish with Parsley
The easiest and best way to cook lobsters is by steaming. Put a rack or collapsible vegetable steamer in a pot large enough to hold the lobsters, add 1 1/2 inches of water, cover, and bring to a boil. Add the lobsters, cover and steam for about 15 minutes, until they are bright red. Using tongs, remove and place each lobster on its back and split lengthwise. Place the lobsters in the sauce and reduce heat. Spoon a generous amount of sauce over each lobster. Cover and simmer for 10 minutes. To serve, place the lobster on the side of a plate alongside the pasta, adding sauce to both as desired. Garnish with parsley.
FRA DIAVOLO SAUCE
¼ cup olive oil
1 small yellow onion, minced (about 1/3 cup)
3 garlic cloves, quartered
1 28 ounce can of thin ripe plum tomatoes
Salt and freshly ground black pepper, to taste
2 tablespoons tomato paste (optional)
¼ cup chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
Teaspoon of crushed red pepper (for medium heat, add more for spice)
Heat the oil in a large saucepan over medium flame and sauté the onion and garlic until soft and golden, about 3 minutes. Add the tomatoes (with their juices), increase the heat to high, and bring to a boil. Add the crushed red pepper, reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally. Season with salt and pepper. Stir in the tomato paste (if using) and add the basil and parsley. Simmer uncovered for 5 minutes.