Kitchen Clips: Making Mussels and Shrimp Fra Diavolo at Catch 1251 in Agawam

Matt Gibbs, chef/owner at Catch 1251 in Agawam demonstrates his Mussels & Shrimp Fra Diavolo. (Don Treeger / The Republican)

[@annjannace6957]

Thx for a great video Excellent presentation

[@teresadunn376]

I think that I will make this for dinner, tonight. Man, that is a beautiful plate of SEAFOOD. 😋 YUM! Thanks for sharing.

[@romansaranghilo1887]

Great recipe. Just had it for dinner. Thumbs up! Thanks for sharing chef.

[@kimm4876]

Looks wonderful! Thank you.

[@UR2Compliant]

Well-done (no pun intended) chef! Inspirational!

[@javierbedolla4248]

Looks absolutely delicious!

[@wilheminaboone1107]

Outstanding video!🤗

[@arizonahvac9127]

Looks amazing

[@BellaviaSigns]

That Looks Amazing Chef

[@Mooch2myLoO]

How much would a plate like that go for? Looks delicious

[@nishanthakasthuri7491]

Thanks chef I try really delicious 🙏🙏🙏🙏🙏👍👍👍

[@WETTTV]

lol he sounds like Grover from sesame street😂,I made the food tho, it was good i just didnt use the red sauce, and i made it extra spicy.

[@johnniehilson9972]

IKR 😂 food came perfect on my end as well

[@paulzumbo]

Dante was a writter , Dente means to the tooth.

[@mkabadi95]

I'm seeing a lot of comments about people trying and loving this dish! I want to do the same, but I'm curious what everyone is using in place of the secret hot sauce?

[@RayPaganJr]

It’s a secret.

[@hotspotbbq8465]

I added sauteed mushrooms and olives aww man!!

[@vilkoskorlich259]

Correction Appended LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian? "Oh, dear," sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island." Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil. Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio." Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy," he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy." Fra Diavolo (lit. Brother Devil; 7 April 1771-11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina".

[@ItsJustMilkISwear]

considering you can buy mussels fra diavolo at any number of random restaurants in italy, i would say it's an italian food. you're smoking meth, i saw you post this same comment on every video showing how to make this recipe.

[@RayPaganJr]

Elle Donte? She can cook her own food.

[@myheartandactionsareutterl9058]

What a great dish Wouldn't you agree, Jean Pierre Polnareff ?

[@michaelfreeman6608]

Well if it's a secret hot sauce why bother posting a recipe? I thought the point was to tell folks about the ingredients.