If you’re craving something that’s fiery, flavorful, and packed with fresh seafood, you’ll absolutely adore this Seafood Fra Diavolo with Shrimp and Clams Recipe. I love this because it’s got this amazing balance of heat, sweetness from tomatoes, and the briny freshness of the sea — all coming together in a rustic, dreamy sauce. Trust me, once you try this, it’ll quickly become a go-to for dinner when you want to impress with minimal fuss but maximum flavor.
Why You’ll Love This Recipe
- Bold Flavors: The spicy kick combined with fresh herbs and seafood creates a vibrant, unforgettable taste.
- Simple Technique: You don’t have to be a pro chef to nail this, and it comes together in about an hour.
- Fresh Seafood Blend: Shrimp, clams, scallops, and crab meat make every bite special and satisfying.
- Perfect for Entertaining: It looks impressive but is surprisingly easy, so you can relax and enjoy your guests.
Ingredients You’ll Need
The magic behind this Seafood Fra Diavolo with Shrimp and Clams Recipe lies in the quality of seafood and the balance of spices and herbs. When shopping, I always suggest looking for the freshest shellfish you can find—it makes a huge difference!
- Bucatini: I love bucatini for this because it holds the sauce well with its hollow center.
- Olive oil: Use good quality extra virgin olive oil for richness and to sauté your aromatics.
- Sea scallops: Fresh, dry-packed scallops work best; avoid the ones soaked in preservatives.
- Extra large shrimp: Peeled and deveined, these add great texture and flavor.
- Kosher salt and black pepper: Essential for seasoning every step.
- Shallots: Their subtle sweetness complements the heat beautifully.
- Garlic cloves: Freshly minced for that punch!
- Crushed red pepper: Adds just the right amount of heat—you can always adjust.
- Dried oregano: Brings a lovely herbaceous depth.
- Whole peeled plum tomatoes: Crushing them by hand gives the sauce a rustic texture I adore.
- Dry white wine: Adds brightness and complexity; I usually grab a bottle I’d drink.
- Littleneck clams: Fresh and alive, these steam open in the sauce to add ocean goodness.
- Lump cooked crab meat: I love the sweet, delicate crab pieces that fold nicely into the sauce.
- Pepperoncini peppers: Minced with their brine, they add a tangy, mildly spicy note that balances the dish.
- Chopped parsley and sliced basil: Fresh herbs to brighten and finish the sauce.
Variations
I’m all about making a recipe your own, so I like to switch things up depending on what’s fresh or what my family’s mood is. Feel free to play around with seafood or spice levels—you can’t really go wrong here.
- Variation: I sometimes swap clams for mussels, which I find open faster and soak up the sauce beautifully.
- Vegetable Boost: Adding chopped zucchini or fresh tomatoes right into the simmering sauce gives extra freshness and color.
- Spice Adjustment: If you prefer less heat, simply reduce crushed red pepper or omit pepperoncini peppers; my kids prefer it that way.
- Gluten-Free: You can easily use gluten-free pasta if bucatini isn’t an option for you.
How to Make Seafood Fra Diavolo with Shrimp and Clams Recipe
Step 1: Cook the Pasta Perfectly
Start by cooking your bucatini according to the package directions until it’s al dente—tender but with a little bite. Drain it well and set it aside. I like to save a little pasta water just in case the sauce needs loosening later.
Step 2: Sear the Seafood
Heat half the olive oil in a large, deep skillet over medium-high heat. Season the scallops and shrimp with salt and pepper, then add them in batches so they get a nice golden sear rather than steam. Cook each side about 2 minutes—I learned the hard way that overcooking makes them rubbery! Transfer to a bowl and tent with foil to keep warm.
Step 3: Build the Sauce
Add the remaining olive oil to the pan, then toss in your shallots, garlic, crushed red pepper, and oregano. Cook on medium-high for about a minute until everything is fragrant and softened. Pour in the hand-crushed tomatoes and bring it to a gentle boil, letting it cook for 5 minutes to concentrate those rich flavors. Then add the white wine and simmer for another 5 minutes—this step really adds depth and brightness.
Step 4: Steam the Clams and Combine Everything
Nestle the clams right into the simmering sauce, cover the pan, and reduce heat to medium. Steam for about 8 minutes until the clams open wide—discard any that remain closed. Stir in the crab meat, minced pepperoncini with some brine for a zesty punch, along with your cooked shrimp and scallops. Finish by folding in chopped parsley and basil. Give it a taste and adjust salt, pepper, or crushed red pepper as needed.
Step 5: Toss and Serve
Toss the cooked bucatini in the sauce to coat every strand in that spicy, tomatoey goodness. Garnish with extra parsley and basil for a fresh pop of color and flavor. Serve immediately while everything’s still warm and the seafood is tender.
Pro Tips for Making Seafood Fra Diavolo with Shrimp and Clams Recipe
- Don’t Overcrowd the Pan: Cooking shrimp and scallops in batches ensures they sear beautifully instead of steaming.
- Hand-Crush Tomatoes: Crushing canned tomatoes by hand gives your sauce a rustic texture that’s more satisfying than a smooth puree.
- Check Clams Carefully: Discard any clams that don’t open after steaming to avoid an unpleasant bite.
- Keep Fresh Herbs Finishing Touch: Adding basil and parsley at the very end preserves their bright flavor and vibrant color.
How to Serve Seafood Fra Diavolo with Shrimp and Clams Recipe
Garnishes
I always finish with a generous sprinkle of fresh parsley and basil. Sometimes I add a little drizzle of good olive oil or a squeeze of lemon juice for brightness. These simple touches take this dish from great to restaurant-worthy in seconds.
Side Dishes
Crusty Italian bread is my go-to for soaking up every last drop of sauce. A simple arugula salad with lemon vinaigrette balances the richness nicely. For something heartier, roasted vegetables or garlic mashed potatoes work wonderfully alongside.
Creative Ways to Present
Once, I served this in deep pasta bowls with a sprinkle of microgreens and a Parmesan crisp on the side—it made a big impression at a dinner party. You could also pile it on individual plates with clams arranged artfully on top for a special occasion.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. I recommend separating the pasta from the sauce if you can, to keep the texture from getting mushy overnight.
Freezing
I’ve found that freezing the sauce without the pasta works best—seafood texture doesn’t always fare well freezing and thawing. Freeze sauce in a sealed container for up to 1 month. When ready, thaw overnight in the fridge.
Reheating
Reheat the sauce gently in a saucepan over low heat, stirring occasionally. If it thickens too much, add a splash of white wine or water to loosen it. Toss in freshly cooked pasta rather than reheating the original to keep it al dente.
FAQs
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Can I use other types of pasta for Seafood Fra Diavolo with Shrimp and Clams Recipe?
Absolutely! While bucatini is fantastic for holding the sauce, you can substitute spaghetti, linguine, or even penne depending on what you have on hand. Just pick a pasta that can catch the chunky sauce well.
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What can I do if I can’t find fresh clams?
If fresh littleneck clams are tricky to find, you can use frozen clams from a trusted source, or skip them altogether and bump up the crab and shrimp for a similar seafood vibe. Just adjust cooking times accordingly.
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How spicy is Seafood Fra Diavolo with Shrimp and Clams Recipe?
The spice level is moderate and can be adjusted by how much crushed red pepper and pepperoncini you use. If you prefer it mild, start with less and add more at the table if needed.
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Is this recipe suitable for meal prep?
It works well for meal prep if you store the sauce and pasta separately to keep textures fresh. Reheat gently and combine just before serving.
Final Thoughts
This Seafood Fra Diavolo with Shrimp and Clams Recipe holds a special place in my kitchen repertoire because it’s surprisingly simple yet endlessly satisfying. It’s one of those dishes that feels like a treat every time, but you don’t need to be a pro to make it shine. I hope you’ll give it a try soon—you’ll be wowed by how easy it is to bring a little Italian seafood magic to your dinner table!
Print
Seafood Fra Diavolo with Shrimp and Clams Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Seafood Fra Diavolo is a spicy Italian-American pasta dish featuring bucatini tossed in a vibrant tomato sauce loaded with scallops, shrimp, clams, and crab meat. Infused with garlic, shallots, crushed red pepper, white wine, and fresh herbs like parsley and basil, this seafood medley delivers a perfectly balanced, fiery flavor that is both comforting and elegant.
Ingredients
Pasta
- 10 ounces uncooked bucatini
Seafood
- 6 ounces sea scallops
- 6 ounces peeled and deveined extra large shrimp
- 12 littleneck clams
- 6 ounces lump cooked crab meat
Sauce and Seasonings
- 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 the pepperoncini jar
- 2 tablespoons chopped parsley leaves, plus more to garnish
- 2 tablespoons thinly sliced basil, plus more to garnish
Instructions
- Cook the Pasta: Cook the bucatini according to the package directions until al dente. Drain well and set aside for later use.
- Prepare the Seafood: Heat 1 tablespoon of olive oil in a large, high-walled pan over medium-high heat. Season the scallops and shrimp with salt and black pepper. Add them to the pan in batches if necessary, cooking each side for about 2 minutes until just cooked through. Remove the seafood from the pan and transfer to a large bowl. 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 on medium-high heat until fragrant and the shallots soften, about 1 minute.
- Add Tomatoes and Simmer: Add the hand-crushed plum tomatoes to the pan and bring to a boil. Let it cook for 5 minutes to reduce slightly and develop flavors. Then pour in the dry white wine and cook for an additional 5 minutes, allowing the alcohol to evaporate and flavors to meld.
- Cook Clams: Add the literneck clams to the pan and cover with a lid. Reduce heat to medium and cook for about 8 minutes, or until the clams fully open. Discard any clams that remain closed for safety.
- Combine Seafood and Flavorings: Stir in the lump cooked crab meat, minced pepperoncini peppers along with 1 tablespoon of their brine, and the previously cooked shrimp and scallops. Then fold in chopped parsley and basil leaves. Taste and adjust seasoning with salt, pepper, or extra crushed red pepper as desired.
- Mix Pasta with Sauce: Toss the cooked bucatini in the Fra Diavolo seafood sauce until well coated and heated through.
- Serve: Garnish with additional chopped parsley and fresh basil leaves. Serve immediately while warm.
Notes
- Use fresh seafood for best flavor and texture. Frozen can be substituted but thaw thoroughly before cooking.
- Be careful not to overcook the scallops and shrimp to maintain their tenderness.
- If you prefer less heat, reduce or omit the crushed red pepper and pepperoncini peppers.
- White wine adds acidity and depth; substitute with seafood stock if preferred.
- Discard any unopened clams to avoid risk of foodborne illness.
- For gluten-free, substitute the bucatini with gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 145 mg
