Seafood Fra Diavolo

Heat, Depth, and the Sea

Fra diavolo has always carried a certain drama — not the loud kind, but the kind that settles into a room slowly, like warmth from a low flame. There's something almost elemental about it: the deep patience of a sauce built on heat and tomato, meeting the tender, briny gifts of the sea. It comes together quickly, but it doesn't feel rushed. This is a dish that rewards attention — a quiet Tuesday that somehow feels like an occasion.

Ingredients

• 1 pound Alessi Organic Linguine
• Alessi Extra Virgin Olive Oil, to taste
• 1 jar Alessi Fra Diavolo Sauce
• 1 pound seafood (shrimp, scallops, lobster tails)
• 2 tablespoons butter

Instructions

1. Cook the Alessi Linguine according to package directions. Drain and toss with olive oil and set aside.
2. Heat the Fra Diavolo sauce in a pot over medium heat.
3. Add the seafood and cook approximately 5-8 minutes.
4. Stir in butter until melted.
5. Pour the sauce over the linguine and serve.