Fra Diavolo Sauce Mario Batali

So it's fra diavolo! and the name of the restaurant is Fra Diavolo's. Tried the linguine with lobster at that restaurant and remembered that's what I had. My mother used to take me there for special occasions. We were quite disappointed. My daughter said last night that she had a pizza with lobster. I'll have to check out that restaurant.

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I'm not going to spend energy complaining about this, but I can't help it - I'm a snob when it comes to seafood. I do not like food I can eat with my fingers. Maybe it's just me. I'm sick of seafood restaurants with very basic salad plates and pasta that isn't even that good. A squeeze of lemon is not a condiment. I thought I was going to be jonesing for a lobster roll with the fra diavolo sauce, but it was actually just the standard lobster pasta without the sauce. Fools! What was I thinking?

The spaghetti at Nino's wasn't much better; overcooked to death and too heavy on the garlic. The whole entree was served with a reddish brown, thick, sludge-like sauce that was the color of the meat. Its name: pissotto (pee-so-TOH). You could see it on the plate from across the room.

The food, alas, was a disappointment. I actually went to Alfredo's regularly years ago because it was the only restaurant in town that served scungilli (conch). It disappeared from the menu for a while but came back at some point. I was excited... and then immensely let down. The conch itself was mainly overcooked with way too much garlic. It was mixed with an excessively reduced fra diavolo sauce and poured over angel hair pasta. I wanted to cry.

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