This pan is screaming hot.
We're making seafood fra diavolo.
What I want you to do for me is,
while I'm gonna explain to them,
I'm gonna roadmap where we're going.
You see I'm turning
the heat up. Yes.
To high. Okay.
The oil is starting to move,
that means go ahead and add whatever you're cooking.
You're cooking off some shrimp, throw that in there.
Now we de-veined this and we took the heads--
Use these tongs?
Yup, use those tongs, I put them there for ya.
A little salt and pepper here,
and all you're doing here is caramelizing the sugar
in the shrimp on the outside.
So, like, two, three minutes total.
Then you're gonna move them into this dish
and we're gonna make the sauce.
Then we're gonna cook the rest of the seafood
in the sauce itself, you with me?
Yes. And you're also gonna
drop the pasta for us.
Do that now? But season the water
liberally, yup, you can do that 'cause you have a little
pocket of time.
Like a lot.
Little bit more.
(audience applauds) Flip 'em?
Yeah, now you can flip 'em around, good!
Toss them around, flip them over.
So as I was saying, in my family, my mom doesn't love
all of the seven fishes.
And this is great because what you're really learning
is the fra diavolo sauce, so that's a spicy tomato sauce
that's traditionally made with sherry
or in our family, we always use dry vermouth.
So you can make any combination of seafood
in this pasta dish that you like.
Shrimp, calamari, and mussels, that's our family's thing.
I know!
It's a good combo.
Should I dump this pasta in?
Yes, go ahead and dump the pasta.
Good man.
One pound of pasta for every four adults.
Give it a toss, you can use either the tongs or the spoon.
Great.
And now it's time to get the shrimp out of the pan,
so put the shrimp over in this one.
One thing I forgot to tell you guys is when I buy shrimp
always-- This guy?
Yep, dump it right in there, just take the whole pan
and turn it sideways. All righty, righty.
There you go, dump it right in that sucker.
There you go, buddy!
Oh yes. Yeah!
Right back on. (audience applauds)
Little more olive oil.
Okay, now turn the heat down a little bit,
to between medium and medium-high.
And here goes your shallots and garlic,
and you keep those moving with your tongs.
Smells go good, right?
So freaking good.
And a little thyme.
So back here, what I did was I took the heads and the shells
from the shrimp, I warmed them in the pan to toast them,
I added a leek and chicken stock,
and all we did was make a fortified chicken stock.
(audience applauds) Come on back with me
and Noah Galvin in the kitchen!
(upbeat music) (audience applauds)
Back with Noah Galvin in the kitchen.
And he is rocking it, this is legitimately your dish.
We are adding a little sun-dried tomato paste here
to our beautiful fra diavolo sauce.
Now, fra diavolo means "of the devil," right,
so it's gotta get spicy at some point.
Calabrian chili paste,
clean out your sinuses again.
Calabrian chili paste,
or you can used crushed red pepper flakes.
Go into our mix.
Your choice of sherry, white wine,
or what my family prefers, dry vermouth,
which you probably already have if you ever make
a martini in your home.
Here we go.
This is fortified white wine, two turns of the pan.
Give that a shake, bring it back up to temp.
When it starts to bubble, you add in crushed or diced
Italian tomato,
our perfectly seared shrimp, thank you sir.
A little of our fortified seafood stock,
coming at you buddy.
I know!
So you put everybody into the hot tub,
this sexy little Italian hot tub we've got going here.
And then you side in some mussels, calamari,
some scallops, some crab, (audience claps)
any seafood you like. Amazing.
And then you trap all the heat by popping your lid on.
Hot tub.
Hot tub!
It's a party. (audience applauds)
Okay, now.
When the mussels open,
doesn't that smell amazing?
That's a good facial. Right?
Isn't that a good facial? That's a good facial.
Okay, so then you mix all this together,
and loosen it up. (audience claps)
Yes!
Here, look, this is the way we would eat.
(Noah laughs) Roll together, baby!
(audience cheers)
You can catch Noah here in Dear Evan Hansen
on Broadway at the Music Box Theater
through the end of January, and then your friend
from across the street in
Hello Dolly? Taylor Trensch!
Taylor Trensch is coming across the street
right after that, so get your tickets online now,
'cause it's the hottest show there is.
Is that good?
It's so good.
Love you, thank you, yay yay yay!
(audience applauds)