Name: Seafood Fra Diavolo
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 10 ounces uncooked bucatini; 2 tablespoons olive oil, divided; 6 ounces sea scallops; 6 ounces peeled and deveined extra large shrimp; 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 whole peeled plum tomatoes, crushed by hand; 1 cup dry white wine; 12 littleneck clams; 6 ounces lump cooked crab meat; 2 tablespoons minced pepperoncini peppers; 1 tablespoon pepperoncini brine; 2 tablespoons chopped parsley; 2 tablespoons thinly sliced basil

Description

Seafood Fra Diavolo with shrimp, scallops, clams, and crab tossed in a spicy tomato wine sauce and served over bucatini pasta.

Ingredients

Scale

10 ounces uncooked bucatini
2 tablespoons olive oil, divided
6 ounces sea scallops
6 ounces peeled and deveined extra large shrimp
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 whole peeled plum tomatoes, crushed by hand
1 cup dry white wine
12 littleneck clams
6 ounces lump cooked crab meat
2 tablespoons minced pepperoncini peppers
1 tablespoon pepperoncini brine
2 tablespoons chopped parsley
2 tablespoons thinly sliced basil

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Instructions

Cook the bucatini according to package directions until al dente, then drain and set aside.
Heat 1 tablespoon olive oil in a large pan and season shrimp and scallops with salt and pepper.
Sear shrimp and scallops briefly until just cooked, then transfer to a bowl and keep warm.
Add remaining olive oil to the pan and cook shallots, garlic, crushed red pepper, and oregano until fragrant.
Stir in crushed tomatoes and simmer, then add white wine and cook a few minutes more.
Add clams, cover, and cook until they open; discard any that remain closed.
Stir in crab meat, pepperoncini peppers and brine, then return shrimp and scallops to the pan.
Add parsley and basil, adjust seasoning, and toss with cooked bucatini.
Garnish with additional herbs and serve warm.

Notes

Use the freshest seafood available for best flavor.
Do not overcook the shrimp and scallops to keep them tender.
Adjust crushed red pepper to control the heat level.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 9 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 145 mg