Cuttlefish & Clam Fra Diavolo Recipe

Fra diavolo meaning "brother devil" describes this peppery Italian red sauce which originated in the northeastern United States by Italian immigrants I am told. The sauce can be used with most anything: seafood, poultry, beef all work, just use the appropriate broth type.

I used cuttlefish fillets and Manila clams. Calamari works as well but I didn't want to clean the squid or buy four pounds frozen. I had not cooked cuttlefish before so I thought I would give it a try. It is a relative of the squid and octopus. Cuttlefish fillets can be found in Asian markets cleaned and frozen. Cuttlefish, like squid, must be cooked in either one of two ways: in a ragingly hot pan for 2-3 minutes, or stewed for the better part of two hours. Anything in between will result in rubber band texture. Cuttlefish taste like a cross between octopus and squid: They are fuller flavored than calamari, but not nearly as rich as their rivals the octopus.

I served the dish over pasta with sourdough bread and a green salad.

As for a wine I chose a 2010 Viansa Vino Rosso from Sonoma Valley. It is a blend of Primitivo, Sangiovese, Barbara and Merlot. It is similar to a Super Tuscan but does not use any Cabernet.