Pasta Diavola di Mare is a culinary tribute to the ocean's bounty, delicately balanced with the fiery kick of 1971 Hook hot sauce. Chef Will of Masa Amor and 1971 Hook has crafted a dish that elevates traditional Italian seafood pasta with Argentine flair. Featuring a medley of prawns, calamari, mussels, clams, crab meat, and crispy black cod, this dish embodies the perfect harmony between spice and depth. Known for its bold, complex flavors, the 1971 Hook hot sauce adds a unique dimension, making each bite a tantalizing experience. Loved by pasta enthusiasts and seafood aficionados alike, this dish is a feast for the senses, offering a vibrant taste journey with every forkful.
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain and set aside.
Pro tip: Reserve 1/2 cup of pasta water for later use.
- 2
Heat olive oil in a large cast iron skillet over medium-high heat. Add the black cod, skin side down, and cook until crispy. Remove and set aside.
- 3
In the same skillet, add garlic and sauté until fragrant. Add the prawns, calamari, mussels, and clams. Cook until the seafood is just done and the mussels and clams have opened.
Pro tip: Discard any mussels or clams that do not open.
- 4
Stir in the 1971 Hook hot sauce and reserved pasta water. Mix well to coat the seafood.
- 5
Add the cooked linguine to the skillet, along with the crab meat and butter. Toss to combine.
- 6
Sprinkle Parmesan cheese over the pasta and gently fold. Season with salt and pepper to taste.
- 7
Garnish with fresh parsley and place the crispy black cod on top before serving.
Chef Tips
- •For extra heat, add more 1971 Hook hot sauce according to your taste.
- •Ensure all seafood is fresh for the best flavor.
- •Leftovers can be stored in an airtight container in the fridge for up to two days.