Calamari & Mussels Diablo Recipe

Cook linguini

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz linguini and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, keeping warm.

Rinse mussels under cold water, remove any beards and discard any with broken shells or that do not close when tapped. Pat calamari rings and tentacles dry with paper towels. Season lightly with a pinch of salt and pepper.

Set a large skillet or sauté pan over medium-high heat. Add 1 tsp extra-virgin olive oil. Quickly sear calamari in a single layer for 30–45 seconds per side until just opaque; remove to a plate. Do not overcook—calamari should be tender. Wipe the pan if needed before making the sauce.

In the same large skillet, reduce heat to medium and add 2 tbsp olive oil and 1 tbsp butter. When hot, add 1/2 cup finely diced yellow onion and sauté 3–4 minutes until translucent.

Add 4 cloves minced garlic and 1/2 cup finely diced red bell pepper. Sauté another 1–2 minutes until fragrant but not browned.

Stir in 1 tbsp tomato paste and cook 30 seconds to deepen flavor. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits; simmer 1–2 minutes until wine reduces slightly.

Add 14 oz crushed tomatoes and 1/2 cup stock. Stir to combine, then add 1 tsp red pepper flakes, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp sugar, and 1 tsp hot cherry pepper brine if using. Simmer the sauce over medium-low heat 8–10 minutes to meld flavors and slightly thicken.

Taste and adjust seasoning: add more red pepper flakes for heat or a pinch more sugar if too acidic. Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley.

Add the seared calamari back to the skillet along with the cleaned mussels. Increase heat to medium-high, cover the pan, and steam 4–6 minutes until mussels open and calamari is heated through. Discard any mussels that do not open. If the sauce reduces too much, add up to 1/2 cup reserved pasta water or stock to loosen.

Return the drained linguini to the skillet (or combine in a large bowl). Toss gently to coat the pasta in the diablo sauce and seafood. If needed, add reserved pasta water a few tablespoons at a time to achieve a silky sauce that clings to the pasta.

Taste and adjust for salt, pepper, and heat. Drizzle 1 tsp extra-virgin olive oil over the finished dish, sprinkle with the remaining 1 tbsp chopped parsley, and arrange lemon wedges alongside.

Serve immediately, dividing into 4 portions so each plate gets a generous portion of linguini, calamari, and mussels in the spicy diablo sauce.