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Pasta with Lobster, Swordfish Fra Diavolo Sauce

Aug 12, 2024

This dish combines all the elements that embody Marcella DiChiara as a home chef: Sicily, New England, and family love.
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Servings
4
Total time
60 minutes
Course
Entree

Tags

Sicilian Seafood

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Ingredients

  • 2 - 1 lb whole live lobsters -or- 4 frozen lobster tails
  • 2 lbs swordfish ends, cut into 2-inch cubes
  • 2 tbsp anchovy paste
  • 1 lb of pasta of your choice
  • ½ cup flour
  • Salt
  • Pepper
  • 4 tbsp EVOO (extra virgin olive oil)
  • 1 cup of fresh parsley, chopped
  • 1 cup ricotta salata, shredded and crumbled

For the Sauce

  • 2 bottles of Mutti brand tomato puree
  • 4 cloves garlic, minced
  • 1 tsp of salt (more if needed)
  • 4 basil leaves
  • 1 small yellow onion, diced
  • 1 tbsp EVOO (extra virgin olive oil)
  • 1 tbsp hot red pepper flakes
  • 1 tsp Italian seasoning
  • 1⁄8 cup fish sauce

Instructions

  1. To Make the Sauce:
    Heat 1 tbsp EVOO and add the onion. Sauté until translucent, stirring frequently.
  2. Add garlic and sauté for 2 minutes. Then, add anchovy paste, tomato puree, basil, salt, red pepper flakes, Italian seasoning, and fish sauce. Simmer on low for 10 minutes and begin to prepare fish.
  3. To Prepare the Fish:
    If using live lobsters, press the tip of a knife in the crack that you'll find set slightly behind the eyes on the head. Press down firmly and quickly, splitting the head completely in half. Then, flip the lobster over and cut a line down the middle abdomen and remove intestinal content. Once the head is removed and the abdomen is cleaned out, add to the sauce. If using frozen tails, add to sauce and fully submerge.
  4. Pat dry swordfish and season with salt and pepper. Dip in flour and shake off excess.
  5. Pan sear swordfish until golden, about 3 minutes on each side. Once all swordfish is browned, add to the sauce.
  6. Allow sauce to simmer for 15 minutes if using live lobsters and 20 minutes if using frozen lobster tails. For a spicier sauce, add more red pepper flakes as desired.
  7. While sauce is simmering, bring pasta water to a boil, add salt and pasta and cook until al dente.
  8. Remove lobster from sauce and remove all tender lobster meat. Break into bite-sized pieces. Place in a bowl of melted butter and let sit until ready to serve.
  9. Place cooked pasta in a bowl and generously toss with sauce.
  10. Top off each individual dish with 3-4 pieces of swordfish and the buttered lobster meat. Garnish with fresh parsley and shredded ricotta salata.

About the cook

Marcella DiChiara (Franklin, Massachusetts) is a first-generation American whose passion for her Sicilian roots comes through in every dish she prepares. Her mother came to the United States with her family at age ten, and her dad emigrated to the United States in his late twenties. Growing up in Connecticut, Marcella spent every summer with her family, including her three siblings, back in Sicily. These experiences informed how she viewed cooking and the importance of family and community gathering around the table. Marcella works as an E-Commerce executive but never misses an opportunity to get in the kitchen and prepare a meal for her husband and two children. She prides herself on cooking traditional Sicilian dishes based on her mother’s recipes while using fresh, Mediterranean-inspired local produce. Marcella’s signature dish is Arancini al Ragu (Risotto Balls with Meat Sauce).   

Marcella DiChiara plates her Pasta with Lobster, Swordfish Fra Diavolo Sauce dish on The Great American Recipe.

Marcella DiChiara plates her Pasta with Lobster, Swordfish Fra Diavolo Sauce dish on The Great American Recipe.

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