Description

Seafood Fra Diavolo is a vibrant and spicy Italian-American pasta dish featuring a medley of fresh seafood including scallops, shrimp, clams, and crab meat, all simmered in a zesty tomato and white wine sauce infused with garlic, shallots, crushed red pepper, and herbs. Served over bucatini, this hearty and flavorful recipe delivers a perfect balance of heat and sweetness with a fragrant, aromatic finish.

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 & 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 pepperoncini jar
2 tablespoons chopped parsley leaves, plus more to garnish
2 tablespoons thinly sliced basil, plus more to garnish

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the bucatini according to the package directions until al dente. Drain the pasta and set it aside while you prepare the sauce.
Cook the Scallops and Shrimp: Heat 1 tablespoon of olive oil in a large, high-walled pan over medium-high heat. Season the scallops and shrimp with kosher salt and black pepper. Add them to the pan in batches if necessary to avoid overcrowding. Cook each side for about 2 minutes or until just cooked through. Transfer the cooked scallops and shrimp to a large bowl and tent with foil to keep warm.
Sauté Aromatics and Build Sauce: In the same pan, add the remaining tablespoon of olive oil. Stir in the finely chopped shallots, minced garlic, crushed red pepper, and dried oregano. Cook on medium-high heat until fragrant and softened, about 1 minute. Add the hand-crushed whole peeled tomatoes and bring the mixture to a boil. Allow it to cook for 5 minutes to reduce slightly.
Add Wine and Simmer: Pour in the dry white wine and continue cooking the sauce for another 5 minutes, allowing the flavors to meld and the sauce to thicken.
Cook the Clams: Add the littleneck clams to the pan and cover with a lid. Reduce heat to medium and cook for about 8 minutes, or until all the clams have fully opened. Discard any clams that remain closed after cooking.
Combine Seafood and Peppers: Stir in the lump crab meat, minced pepperoncini peppers, pepperoncini brine, and the cooked shrimp and scallop mixture. Mix in the chopped parsley and sliced basil. Taste and adjust seasoning with additional salt, pepper, or crushed red pepper if desired.
Toss Pasta with Sauce and Serve: Add the cooked bucatini to the pan and toss thoroughly to coat the pasta with the spicy seafood Fra Diavolo sauce. Garnish with extra parsley and basil leaves. Serve immediately while warm.

Notes

Use fresh seafood when possible for the best flavor and texture.
Adjust the amount of crushed red pepper to control the heat level to your preference.
If clams are not available, mussels can be substituted.
Reserve some pasta water in case the sauce needs thinning before tossing with bucatini.
Serve with crusty bread to soak up the spicy tomato sauce.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 580 kcal
Sugar: 7 g
Sodium: 670 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 155 mg