Pasta "Fra Diavolo" with grilled seafood

Ingredients:

Pasta with seafood

• 2 lobster tails
• 250 g large shrimp, peeled
• 250 g of washed shellfish
• 450 g of linguine pasta
• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• 0.5 cups white wine
• 3/4 tbsp. grated parmesan
• 2 tbsp. l. chopped parsley
• 1 tbsp (15 g) butter
• Zest of 2 lemons

Spicy tomato sauce

• 450 g Campari tomatoes, halved
• 1 Anaheim chili pepper, halved and seeded
• 1/4 tsp coarse salt

Chili oil

• 0.5 cups olive oil
• 1 tbsp red chili flakes

Preparation:

1. Fill a large saucepan with water, add salt, and bring to a boil over medium-high heat. Add the lobster tails and cook for 4 minutes, until the shells are pink and the meat is opaque. Transfer the tails to a cutting board. Add the linguine to the same boiling water. Cook, stirring occasionally, for 6 minutes, or until al dente. Then drain the water, setting aside 1/4 cup of the remaining water.
2. Prepare seafoodWhile the pasta is cooking, carefully cut the lobster shells with scissors and remove the meat. Then cut each piece in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle with 1.5 tablespoons of chili oil and sprinkle with 1 teaspoon of salt, then toss to combine.
3. Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp for 4 minutes per side. Transfer the shrimp to a large bowl. Cut the lobster meat into 2-inch (5 cm) pieces and add to the shrimp.
   
   Heat 2 tablespoons chili oil in a large saucepan over medium-high heat. Add the shallots, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, for 4 minutes, until softened. Add the hot tomato sauce and white wine. Bring to a simmer. Add the clams, cover, and cook for 4–6 minutes, until the shells open.
4. Add the linguine and 1/4 cup of the cooking liquid. Sprinkle with Parmesan cheese and toss to combine. Stir in the parsley, butter, lemon zest, salt, and black pepper to taste. Add the lobster and shrimp and drizzle with the remaining chili oil.
   
   Italian recipe Fra Diavolo dishes with bucatini pasta and shrimp.
   
   Chili oilCombine the oil and chili pepper in a heavy-bottomed saucepan. Heat over low heat until the temperature reaches 180°F (82°C), about 5 minutes. Strain the oil into a heat-resistant container.
   
   Spicy tomato sauceHeat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and peppers with 2 tablespoons chili oil and season with salt. Grill until soft and crispy, about 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the peppers and add them to the tomatoes.