Seafood Medley Fra Diavolo

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This recipe is for our easy, delicious version of Seafood Fra Diavolo. It is spicy and bursting with the flavors of the sea.

Course Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 649kcal

Cost $8

12 whole clams
1 Tablespoon Extra Virgin Olive Oil (might require a bit more if pan becomes dry)
1/2 pound large shrimp peeled
3/4 pound large or bay scallops
6 cloves garlic peeled and minced
3 shallots peeled and chopped
35 cherry tomatoes halved
1 3/4 cup canned crushed tomatoes
1 1/2 cup dry white wine
1 can minced clams
1/2 Teaspoon oregano, dried
1 Tablespoon fresh basil minced
1 Tablespoon fresh parsley minced plus a bit for garnish
1 Teaspoon salt and pepper Plus salt for the pasta water
1/2 pound pasta of your choice
3/4 Teaspoon dried crushed red pepper flakes
Freshly grated parmesan cheese for garnish

In a large pot with a small amount of boiling water, steam clams just until they open. Remove immediately and set aside.
Heat oil over medium heat in a large skillet. Add shrimp and cook, stirring once, until just cooked through (pink). About 1-2 minute per side. Transfer to a plate and set aside.
Add scallops and brown on both sides, about 1.5 minutes per side. Transfer to the plate and set aside.
Turn pan back down to medium. Add the garlic and shallots to the skillet and cook until soft, 3-5 minutes.
Turn heat back up to medium high.
Add wine, cherry tomatoes, canned tomatoes,, basil, parsley and oregano. Season to taste with salt and pepper and simmer, stirring occasionally and reducing heat if liquid starts to boil too rapidly, until cherry tomatoes are soft and the sauce has thickened, about 20 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water over high heat until just tender, Drain, reserving 1/4 c. pasta water.
Add parsley, pepper flakes, pasta, pasta water, and seafood to skillet and toss well.
Serve immediately.

You can use whatever seafood you have on hand or that you prefer.

Leftovers can be refrigerated for 3-4 days.

Reheat in microwave until hot.

Do not freeze.