Description
Seafood Fra Diavolo is a classic Italian-American dish featuring a spicy, robust tomato sauce simmered with clams, scallops, shrimp, and crab meat, served over bucatini pasta. The sauce gets its signature heat from crushed red pepper and pepperoncini peppers, creating a flavorful and vibrant seafood pasta perfect for a special occasion or comforting meal.
Ingredients
Scale
Pasta
- 10 ounces uncooked bucatini
Seafood and Protein
- 6 ounces sea scallops
- 6 ounces peeled and deveined extra large shrimp
- 12 littleneck clams
- 6 ounces lump cooked crab meat
Sauce and Aromatics
- 2 tablespoons olive oil, divided
- Kosher salt and black pepper, to taste
- 2 large shallots, finely chopped
- 5 garlic cloves, minced
- 1/2 teaspoon crushed red pepper, plus more to taste
- 1/2 teaspoon dried oregano
- 1 28 ounce can Hunt’s whole peeled plum tomatoes, crushed by hand
- 1 cup dry white wine
- 2 tablespoons pepperoncini peppers from the jar, minced
- 1 tablespoon brine from pepperoncini jar
- 2 tablespoons chopped parsley leaves, plus more to garnish
- 2 tablespoons thinly sliced basil, plus more to garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the bucatini according to package directions until al dente. Drain the pasta and set aside.
- Cook Seafood: Heat 1 tablespoon of olive oil in a large, high-walled pan over medium-high heat. Season scallops and shrimp with salt and pepper. Add scallops and shrimp to the pan, cooking in batches if needed, about 2 minutes per side until just cooked through. Transfer to a large bowl and tent with foil to keep warm.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the pan. Stir in finely chopped shallots, minced garlic, crushed red pepper, and dried oregano. Cook over medium-high heat until fragrant and softened, about 1 minute.
- Prepare Tomato Sauce: Add the hand-crushed plum tomatoes to the pan, bring to a boil, and cook for 5 minutes. Pour in the dry white wine and continue cooking for an additional 5 minutes to let the sauce reduce and flavors meld.
- Cook Clams and Combine: Add the littleneck clams to the sauce, cover the pan, and reduce heat to medium. Cook for about 8 minutes or until all clams have opened. Discard any unopened clams. Stir in the lump crab meat, minced pepperoncini peppers and their brine, and the cooked scallops and shrimp mixture. Mix in chopped parsley and basil, and adjust seasoning with salt, pepper, and additional crushed red pepper if desired.
- Toss Pasta and Serve: Add the cooked bucatini to the pan with the Fra Diavolo sauce, tossing to coat the pasta evenly. Garnish with additional parsley and basil leaves. Serve warm immediately.
Notes
- Make sure to discard any clams that do not open during cooking to avoid food safety issues.
- You can adjust the heat by adding more crushed red pepper or pepperoncini peppers according to your preference.
- If desired, substitute bucatini with spaghetti or linguine for a similar texture and presentation.
- Use dry white wine for cooking to add acidity and depth; avoid sweet wines.
- Keep seafood portions separate when cooking to avoid overcooking and maintain texture.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 115 mg
