Seafood Fra Diavolo with Linguini

rachaelray.com

1 pound large shrimp (heads intact, unpeeled)

About 5 tablespoons EVOO - Extra Virgin Olive Oil, divided

1 leek, quartered

2 large bay leaves

A few peppercorns

1 lemon, ½ sliced

About 2 cups chicken stock

A pinch saffron threads

3 shallots, finely chopped

4 large cloves garlic, finely chopped

2 tablespoons sun-dried tomato paste

2 tablespoons fresh thyme, chopped

1 teaspoon sugar

2 teaspoons (⅔ palmful) chili flakes or

1 tablespoon Calabrian chili paste

½ cup dry vermouth

subheading: or white wine:

2 tablespoons butter

1 28-ounce can crushed Italian tomatoes

About ½ pound calamari bodies, cut into ¼-inch rings

18 mussels, cleaned

1 pound linguini

Directions at rachaelray.com

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