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
Scale
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
