Seafood Bucatini Fra Diavolo Recipe

If you’re craving a pasta dish that bursts with bold flavors and the freshest seafood, you’re going to love this Seafood Bucatini Fra Diavolo Recipe. It’s got everything I adore—spicy, tangy, and packed with tender scallops, shrimp, clams, and crab all swimming in a vibrant, garlicky tomato sauce. When I first tried making this dish, I was hooked, and I just know you’ll find yourself coming back to it again and again too.

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Ingredients You’ll Need

Each ingredient in this Seafood Bucatini Fra Diavolo Recipe plays its part, from the briny shellfish to the spicy crushed red pepper. I recommend picking the freshest seafood you can find and using good quality canned tomatoes—they really bring the sauce to life.

• Bucatini pasta: Its hollow tube shape is perfect for holding the spicy sauce inside and out.
• Olive oil: Use extra virgin for the best flavor—split it for sautéing and finishing.
• Sea scallops: Pat them dry to get a great sear without steaming.
• Extra-large shrimp (peeled and deveined): Look for ones that smell fresh and firm, not slimy.
• Kosher salt and black pepper: Season well to make all ingredients shine.
• Shallots: They add a subtle sweetness and depth; finely chop for even cooking.
• Garlic cloves: Minced garlic is a must for that classic garlic tomato sauce aroma.
• Crushed red pepper: Start with a small amount and adjust—you’ll want just the right level of heat.
• Dried oregano: Adds an earthy herbiness to balance the acidity of the tomatoes.
• Whole peeled plum tomatoes (canned): Crush by hand for a rustic texture that I love.
• Dry white wine: This gives the sauce a subtle acidity and complexity. Sauvignon Blanc or Pinot Grigio works well.
• Littleneck clams: Fresh clams add briny pockets of flavor—discard any that don’t open when cooking.
• Lump cooked crab meat: I prefer fresh lump crab for sweetness and texture.
• Pepperoncini peppers and brine: These add a mild tang and kick that amps up the sauce’s character.
• Fresh parsley leaves: Brighten the dish with fresh chopped parsley at the end.
• Thinly sliced basil: Layered in for a fresh, aromatic finish.

Variations

I love tweaking this Seafood Bucatini Fra Diavolo Recipe depending on what seafood is freshest or what mood I’m in. Feel free to get creative—it’s really forgiving!

• Extra Heat: When I want to turn up the spice, I add extra crushed red pepper flakes or swap pepperoncini for a hotter chili pepper. Just be sure to go easy at first!
• Shellfish Swap: Sometimes I swap clams for mussels or add a handful of calamari rings—each adds its unique ocean flavor.
• Vegetarian Version: Skip the seafood and add roasted vegetables like eggplant, zucchini, and mushrooms for a satisfying veggie-packed twist.
• Gluten-Free: You can use gluten-free pasta or even spiralized zucchini noodles if you want to keep this low-carb.

How to Make Seafood Bucatini Fra Diavolo Recipe

Step 1: Perfectly Cook the Bucatini

Start by cooking your bucatini according to package instructions until just al dente—usually a minute less than the max time is perfect because the pasta will finish cooking a bit in the sauce. Drain and set it aside. Pro tip: Reserve a cup of the pasta water; it’s great for loosening the sauce if it gets too thick later.

Step 2: Sear the Seafood for Flavor

Heat one tablespoon of olive oil over medium-high in a large, deep pan. Pat your scallops and shrimp dry, season with salt and pepper, then sear them in batches. You want a nice golden crust—about 2 minutes per side. Don’t crowd the pan; otherwise, you’ll steam the seafood instead of sear it. Once done, transfer to a bowl and tent with foil to keep warm.

Step 3: Build the Fra Diavolo Sauce

Add the remaining olive oil to the pan and sauté the chopped shallots, minced garlic, crushed red pepper, and oregano over medium-high heat. Stir frequently and cook until fragrant and softened, about a minute or so—don’t let the garlic burn. Hand-crush your canned tomatoes into the pan and bring to a boil, then simmer for 5 minutes. Next, pour in your dry white wine and let it reduce another 5 minutes until the sauce thickens slightly.

Step 4: Steam the Clams and Add the Seafood

Add your littleneck clams to the pan, cover, and bring the heat down to medium. Steam the clams for about 8 minutes or until they open fully. Discard any that remain closed—they’re no good. Once your clams have opened, stir in the cooked crab meat, minced pepperoncini with some of the brine, and your cooked shrimp and scallops. Finish off the sauce with chopped parsley and basil, seasoning to taste with salt, pepper, and extra crushed red pepper if you like it spicier.

Step 5: Toss and Serve

Finally, add the cooked bucatini to the sauce and toss gently. If the sauce seems thick, add some reserved pasta water a splash at a time to loosen it up. Serve immediately with extra parsley and basil sprinkled on top. I love when the warmth of the sauce releases the aromas of fresh herbs right at the table—it’s heavenly!

How to Serve Seafood Bucatini Fra Diavolo Recipe

Garnishes

I always garnish with a sprinkle of fresh parsley and a few basil leaves for a pop of color and fresh herbal aroma. Sometimes I add a drizzle of good quality extra virgin olive oil just before serving—it adds a beautiful richness.

Side Dishes

This dish pairs beautifully with a simple mixed green salad dressed lightly with lemon vinaigrette or a crusty bread like ciabatta to soak up the glorious sauce. I also love serving it alongside roasted asparagus or a light fennel slaw for a fresh contrast.

Creative Ways to Present

For a special occasion, I’ve served this pasta in shallow bowls with extra herbs and some lemon wedges on the side for a bright finish. You could also serve portions inside hollowed-out crusty bread bowls for a rustic, fun twist that guests love.

Make Ahead and Storage

Storing Leftovers

Leftovers from the Seafood Bucatini Fra Diavolo Recipe keep well in an airtight container in the fridge for up to two days. I usually keep the pasta and sauce together, but storing the seafood separately can help retain texture if you plan to reheat.

Freezing

I don’t usually recommend freezing this dish because the delicate seafood can get rubbery and lose texture. However, if you must, freeze the sauce separately and add fresh seafood when reheating.

Reheating

Reheat leftovers gently on the stovetop over low heat. Add a splash of white wine or pasta water to loosen the sauce and keep the seafood tender. Avoid microwaving if possible to maintain texture.

FAQs

Final Thoughts

This Seafood Bucatini Fra Diavolo Recipe is one of those dishes that feels special but is surprisingly easy to make. Every time I prepare it, the aroma alone fills the kitchen with a warm, inviting vibe that just draws everyone to the table. Whether you’re treating yourself on a weeknight or hosting friends, this recipe delivers flavor, comfort, and a little touch of gourmet magic. Give it a try—I have a feeling it’ll become a favorite in your household just like it did in mine.

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