The story of The Blue Restaurant and Bar started with a busboy's dream 32 years ago. Today, that busboy, Chris Drago, is the owner. News 12's Carol Silva checked out the Islip restaurant. 

Ingredients:
Marinara Sauce:
Add 5 oz of olive oil in large pot
Dice and sweat 1 large Spanish onion in pot
add 6 oz of minced garlic cook until fragrant
add 1 #10 can of crushed tomato
add 1 #10 can of whole tomato squeezed
Add 2 tablespoons of kosher salt
3 table spoons of granulated sugar
1 table spoon Black pepper

Directions:
Simmer on low heat for 1.5-2 hours
Add 1/2 cup of chiffonade basil
1/4 cup oregano

Fra Diavolo:
Saute in Large pan
1 oz of olive oil
1 table spoon sliced garlic
1/2 table spoon sliced shallots
1 teaspoon crushed red pepper)(less or more depending on spice level)
Saute on high heat until lightly brown

Add 6 little neck clams
Add 3 oz white wine
Cover and steam for 4 minutes

Add 1lb of mussels to pan
Cook for 2 minutes

Add 5 (16-20) shrimp
Add 1/2 lobster
Add 14 oz of marinara and simmer

Add pinch of chiffonade basil
pinch of oregano
1/2 pinch of chopped thyme

Add 8oz of cooked linguine al dente
Small hand of grated pecorino romano cheese and toss

Plating:
Use tongs to take out linguine
Remove shellfish and delicately place seafood around the pasta
Spoon remaining sauce around plate
Garnish with shaved pecorino and basil leaf