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SEAFOOD PASTA FRA DIAVOLO

Ingredients

  • 1 pound bucatini pasta (I used Regioni)
  • 2 Tablespoon olive oil
  • 3 anchovies (I used Roland)
  • 5 garlic cloves, minced
  • 1 shallot, minced
  • 1 can whole, peeled plum tomatoes (I used Mutti)
  • McCormick Crushed Red Pepper Flakes
  • McCormick Dried Oregano Leaves
  • Kosher salt/pepper
  • 1/2 cup dry white wine (I used a Pinot Grigio from Impero Wines)
  • 1 dozen little neck clams
  • 4 dry-packed scallops
  • 1/2 pound peeled and deveined shrimp
  • 3/4 pound PEI mussels
  • 1 lobster tail (optional)
  • 2 King crab legs (optional)
  • 5 fresh basil leaves (chiffonade), more for garnishing
  • Fresh chopped parsley
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Spicy and super flavorful. My recipe for Seafood Pasta Fra Diavolo is perfection in a bowl! You would think this fancy dish is super difficult to prepare…it is NOT…the key is to layer the flavors and cook the seafood in stages.

Local to Charlotte? Head on over to The Carolina Meat & Fish Co. and grab super fresh, and local seafood. Make this for dinner tonight! This recipe will feed at least four people, easily!

a white bowl of seafood pasta fra diavolo
Seafood Pasta Fra Diavolo
ingredients for seafood pasta fra diavolo

Start boiling a big pot of water for your pasta. In a deep pan, heat up the olive oil with the anchovies. Melt them down…using anchovies in this way provides another level of deep flavor.

  • a can of anchovies
  • three anchovies cooking in a pan
  • three anchovies cooking in a pan

Rinse your clams and mussels. Do NOT use any clams/mussels that are open. Drop your pasta. Do NOT forget to salt your pasta water!

  • clams and mussels in a colander
  • a bag of bucatini pasta

Add the garlic and shallots to the pan and allow to warm up in the olive oil for about a minute…do NOT brown or burn.

  • minced garlic in a glass bowl
  • minced shallots in a glass bowl

Add a generous amount of red pepper flakes…I used about five good dashes…this is what is going to make this dish Fra Diavolo! Pour in the wine and allow the alcohol to cook off for a minute or so.

  • a jar of crushed red pepper
  • shallots and garlic sautéing in a pan for my seafood pasta fra diavolo
  • a bottle of white wine
  • hallots and garlic sautéing in a pan for my seafood pasta fra diavolo

Add in the canned tomatoes and crush inside the pan. Add in a few dashes of the dried oregano and the fresh basil. Season with kosher salt and pepper.

  • a can of tomatoes
  • whole tomatoes in a pan
  • a jar of oregano
  • a handful of basil
  • sauce for my seafood pasta fra diavolo

Allow the sauce to simmer for about 8 to 10 minutes. Taste for additional salt. Drain your pasta, but be sure to reserve at least a cup of the pasta water. Add a big ladle full of the pasta water to your sauce. Reserve the rest of the pasta water just in case you need just a touch more.

a pot of pasta and a pan of sauce for my seafood pasta fra diavolo

Add your scallops and clams to the pan. Cover and allow the clams to open. This should take about 8 minutes…discard any clams that do NOT open.

  • a white bowl of shrimp and scallops
  • scallops in a red sauce
  • scallops and clams in a red sauce for my seafood fra diavolo

Add in your shrimp. When shrimp are almost fully cooked, add in the mussels and place lid. It will only take under a minute for the mussels to open…discard any that do NOT open.

  • a white bowl of shrimp
  • a white bowl of mussels
  • seafood in a pan of sauce for my seafood fra diavolo

Place the pasta in a big bowl and pour sauce on top! Garnish the Seafood Pasta Fra Diavolo with fresh parsley, a few fresh chiffonades of basil and a touch of light olive oil! Serve immediately and ENJOY!

  • a big white bowl of seafood pasta fra diavolo
  • a white bowl filled with seafood pasta fra diavolo
  • a big white bowl of seafood pasta fra diavolo
  • a big white bowl of seafood pasta fra diavolo

I did add a few lobster tails and king crab legs to my dish…mainly just for show and for the finished picture. I placed both (frozen) on a baking pan and baked in the oven at 350 degrees until the legs were fully warmed and the lobster was fully-cooked. I then cut up the tails and the meat from the legs then added them to the sauce at the end.

My Cioppino recipe uses similar ingredients without the pasta. You will definitely want to try out that recipe!

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  2. […] Love this sauce? Check out my recipe for Clams with Sausage. Yearning for more recipe ideas using mussels…here ya go! Steamed Mussels in White Wine and Garlic, Mussels Marinara, Seafood Stew (Cioppino), and Seafood Fra Diavolo! […]

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