What I really want to do though is try to match the red sauce with bechamel they have at Giacomo's in Boston. They call it their Giacomo sauce, and make it with lobster stock. Then they have it mixed with fra diavolo for their Fracomo sauce and OMG it's a religious experience.

Seems hard to find much calling for bechamel in a red sauce though so I may have to trial and error it.

The other sauce I'm craving is my Grandmother's blue crab sauce -- she'd just cook them in the sauce with shrimp and sausages. Tough thing there is the crabs though -- we'd just catch them in the river on chicken wings threaded on wire hangers bent into a loop. They're tough to find in stores, especially live.