Seafood Fra Diavolo with Bucatini Recipe

If you’ve ever craved a dish that’s brimming with bold flavors, a little heat, and fresh seafood, then you’re in for a real treat with my Seafood Fra Diavolo with Bucatini Recipe. This recipe has become one of my absolute favorites because it strikes the perfect balance between spicy, savory, and just downright comforting. From tender scallops to juicy shrimp and sweet crab meat tossed in a rich, garlicky tomato sauce with a kick, this pasta is a guaranteed crowd-pleaser. Stick with me—I’m going to share everything you need to nail this dish in your own kitchen, even if you’re new to cooking seafood!

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Ingredients You’ll Need

To make this Seafood Fra Diavolo with Bucatini Recipe sing, you want fresh and quality ingredients. Each one plays a key role—from the tender seafood to the well-seasoned sauce that ties everything together. Here are the main players and what to watch for when shopping.

• Bucatini: Thick hollow noodles that soak up the sauce nicely; if you can’t find bucatini, spaghetti works, but you’ll miss that fun texture.
• Olive oil: Use a good quality extra virgin for the best aroma and flavor.
• Sea scallops: Fresh or well-thawed frozen scallops ensure sweetness and tender bites.
• Shrimp: Peel and devein extra-large shrimp for ease and a meaty texture.
• Shallots: These add a subtle sweetness that softens the sauce.
• Garlic: The more, the merrier — it’s a flavor backbone here.
• Crushed red pepper: Adds controlled heat; adjust to your spice tolerance.
• Dried oregano: Classic Italian herb for depth.
• Canned whole peeled plum tomatoes: Crush by hand for sauce texture; go for good-quality brands like Hunt’s.
• Dry white wine: Adds brightness and complexity; Sauvignon Blanc or Pinot Grigio are great options.
• Littleneck clams: Fresh is best — you’ll want clams that will pop open during cooking.
• Cooked lump crab meat: Adds sweetness and richness.
• Pepperoncini peppers and their brine: This ingredient gives a tangy, mildly spicy note that’s surprisingly awesome here.
• Fresh parsley: Brightens the dish when tossed in and as garnish.
• Fresh basil: Adds herbal freshness that balances the sauce.

Variations

I love keeping this recipe flexible, and I’m all about making it your own! Depending on what’s in season or your dietary preferences, there are plenty of ways to mix it up while keeping the spirit of classic Fra Diavolo alive.

• Make it gluten-free: Swap bucatini for gluten-free pasta and make sure your wine and other ingredients are gluten-safe; my cousin did this and said it was just as delicious without the gluten.
• Extra spicy: Add more crushed red pepper or a pinch of cayenne if you really love heat—I learned this from a fiery dinner party where guests begged for more kick.
• Vegetarian friendly: Skip the seafood and toss in roasted veggies like eggplant, zucchini, and mushrooms for a hearty, fra diavolo inspired sauce.
• Seasonal swaps: Depending on what seafood is freshest, you can substitute lobster tails or monkfish chunks for scallops, which I sometimes do when I find a great deal.

How to Make Seafood Fra Diavolo with Bucatini Recipe

Step 1: Cook the Bucatini to Al Dente

Start by boiling your bucatini in plenty of salted water according to the package directions. Be vigilant here—don’t overcook! The pasta should have a slight firmness when bitten; that al dente texture is essential to hold its shape once mixed with the sauce. Drain and set it aside, but keep a little pasta water ready just in case you want to loosen the sauce later.

Step 2: Sear the Seafood to Perfection

Heat one tablespoon of olive oil in a large, deep pan over medium-high heat. Season your scallops and shrimp with kosher salt and black pepper. Now, here’s the key: don’t overcrowd the pan! Cook in batches if needed, about 2 minutes per side, until they’re just cooked through and have a nice golden sear. Transfer them to a bowl and tent with foil to keep warm. This step locks in juiciness and flavor, and trust me, it makes all the difference.

Step 3: Build Your Fra Diavolo Sauce

Add the remaining olive oil to the pan, then toss in the finely chopped shallots, minced garlic, crushed red pepper, and dried oregano. Stir these for about a minute on medium-high until they’re fragrant and softened—this aroma will fill your kitchen and instantly lift your mood. Next, stir in your hand-crushed plum tomatoes and bring the sauce to a boil. Let it simmer for 5 minutes so the flavors meld. Then, pour in the dry white wine and simmer for another 5 minutes to cook off the alcohol and concentrate that lovely acidity.

Step 4: Steam the Clams and Add Seafood

Gently nestle your littleneck clams into the simmering sauce and cover the pan for about 8 minutes. Watch closely—the clams will open when done. Discard any that stubbornly stay shut to keep things safe. Now stir in the cooked crab meat, minced pepperoncini peppers with a splash of the brine (this little zing takes the sauce to another level), and the shrimp and scallops from earlier. Toss in your chopped parsley and thinly sliced basil, then taste-test and adjust salt, pepper, or crushed red pepper to your liking.

Step 5: Toss Pasta and Serve

Carefully add your bucatini to the pan and toss it all together until the pasta is well-coated in that spicy seafood sauce. I like to add a touch of reserved pasta water if it looks too thick—it helps everything cling luxuriously. Plate up with extra parsley and basil as garnish, and get ready to dig in!

How to Serve Seafood Fra Diavolo with Bucatini Recipe

Garnishes

I always reach for fresh parsley and basil to scatter on top right before serving—these add wonderful color and freshness that offset the spicy sauce. Sometimes I add a drizzle of extra virgin olive oil or a squeeze of lemon juice for extra brightness. If you like a little crunch, toasted breadcrumbs sprinkled on top work beautifully.

Side Dishes

This Seafood Fra Diavolo with Bucatini pairs excellently with a crisp green salad dressed simply in lemon and olive oil to balance richness. I also love serving it alongside crusty garlic bread—perfect for soaking up every last bit of that spicy, garlicky sauce. For something heartier, a side of roasted vegetables like asparagus or broccoli adds a nice touch.

Creative Ways to Present

For special occasions, I sometimes plate the pasta in big shallow bowls and garnish with whole cooked clams still in the shell for dramatic effect. Adding lemon wedges and small bowls of extra crushed red pepper on the side lets guests customize their heat level, which my friends really appreciate. You could even serve smaller portions as an appetizer course for a seafood-themed dinner party.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which I doubt will happen!), store them in an airtight container in the refrigerator for up to two days. I find the seafood’s texture holds up well when refrigerated properly, but the pasta will soak up the sauce, so you might want to add a splash of water or wine when reheating.

Freezing

I generally don’t freeze the whole dish because seafood textures can change and become rubbery. However, you can freeze the sauce without seafood, then add fresh seafood when reheating. This way, you keep the sauce’s bold flavor and fresh seafood texture intact.

Reheating

Reheat leftovers gently on the stove over low heat, stirring occasionally and adding a splash of water or white wine to loosen the sauce. Avoid microwaving as it often overcooks the seafood and makes it tough. Taking the time here really pays off!

FAQs

Final Thoughts

This Seafood Fra Diavolo with Bucatini Recipe truly holds a special place in my kitchen repertoire. It’s one of those dishes that tastes like a celebration with every bite, yet it’s surprisingly simple to make. I still remember the first time I made it for my family—they went crazy for it, and I felt like a bona fide Italian chef! If you love the taste of the sea with a fiery twist and pasta that clings to sauce just right, this recipe is calling your name. Give it a go—you’ll be so glad you did!

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