If you’re craving a dish that brings together the bold zest of Italian spice with the fresh bounty of the sea, look no further than this Seafood Fra Diavolo with Bucatini Recipe. It’s an irresistible combination of tender scallops, shrimp, clams, and lump crab meat all swimming in a vibrant, spicy tomato sauce that perfectly clings to each tube of bucatini. The sauce’s kick from red pepper and pepperoncini gives it just the right amount of heat to make every bite lively and memorable. Whether you’re cooking for a special occasion or just want to treat yourself to a fantastic seafood pasta, this recipe is guaranteed to impress and satisfy your seafood cravings with flair.
Ingredients You’ll Need
All you need for this Seafood Fra Diavolo with Bucatini Recipe are a handful of fresh, simple ingredients that work together beautifully to create layers of flavor, texture, and vibrant color. Each ingredient plays a key role, whether it’s the briny clams that add ocean-freshness, the fragrant herbs that brighten the sauce, or the tender pasta that brings it all together.
- 10 ounces uncooked bucatini: The perfect pasta, hollow and thick enough to catch every bit of sauce inside and out.
- 6 ounces sea scallops: Sweet, delicate, and tender, giving a luxurious texture to the dish.
- 6 ounces peeled and deveined extra large shrimp: Adds a succulent seafood touch and a lovely pink color.
- 12 littleneck clams: These bring a classic briny bite and natural juiciness that enrich the sauce.
- 6 ounces lump cooked crab meat: Offers a sweet and flaky contrast to other seafood components.
- 2 tablespoons olive oil, divided: For sautéing; enhances the flavors with richness and smoothness.
- Kosher salt and black pepper, to taste: Essential for seasoning and balancing flavors throughout the cooking process.
- 2 large shallots, finely chopped: Adds mild sweetness and aromatic depth.
- 5 garlic cloves, minced: Brings pungent warmth and heartiness to the sauce.
- 1/2 teaspoon crushed red pepper, plus more to taste: Delivers that signature fiery kick that defines Fra Diavolo.
- 1/2 teaspoon dried oregano: Offers herbaceous undertones that complement the seafood perfectly.
- 1 28 ounce can Hunt’s whole peeled plum tomatoes, crushed by hand: The base of the sauce, providing natural sweetness and acidity.
- 1 cup dry white wine: Adds complexity, bright acidity, and helps deglaze flavors in the pan.
- 2 tablespoons pepperoncini peppers from the jar, minced: These bring tangy zest and a subtle heat boost.
- 1 tablespoon brine from pepperoncini jar: Infuses a piquant, slightly salty nuance.
- 2 tablespoons chopped parsley leaves, plus more to garnish: A fresh, herby lift at the end.
- 2 tablespoons thinly sliced basil, plus more to garnish: Adds a sweet, aromatic finish.
How to Make Seafood Fra Diavolo with Bucatini Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Cook your bucatini until al dente according to the package instructions—usually about 9 to 11 minutes. The pasta should be tender with a slight bite to ensure it can hold up in the spicy sauce. Once cooked, drain and set aside. Don’t forget to reserve a bit of the pasta water; it can come in handy to loosen the sauce a little later if needed.
Step 2: Cook the Scallops and Shrimp
Heat 1 tablespoon of olive oil in a large, high-sided pan over medium-high heat. Season your scallops and shrimp generously with kosher salt and freshly ground black pepper. To avoid overcrowding and ensure a perfect sear, cook them in batches if necessary. Sear each side for about 2 minutes until opaque and just cooked through—beautifully caramelized on the outside but tender inside. Once cooked, transfer them to a bowl and cover loosely with foil to keep warm while you make the sauce.
Step 3: Sauté Aromatics and Build the Sauce
In the same pan, pour in the remaining olive oil to soak up all those lovely browned bits left from the seafood. Add the finely chopped shallots, minced garlic, crushed red pepper, and dried oregano. Cook this aromatic base over medium-high heat for about a minute until fragrant and softened—this step creates the soulful backbone of the sauce. Next, add the hand-crushed whole peeled tomatoes, stirring to combine and bringing the mixture to a boil. Let it simmer softly for 5 minutes, allowing the sauce to thicken and deepen in flavor.
Step 4: Add Wine and Simmer
Pour in the dry white wine, stirring gently to incorporate. The wine adds a delightful acidity and fruity undertone that balances the spicy tomato sauce. Continue simmering the mixture for another 5 minutes. This stage helps the sauce develop a richer, more complex flavor profile and gives the alcohol a chance to cook off, leaving only its essence behind.
Step 5: Cook the Clams
Nestle the littleneck clams into the simmering pan of sauce, then cover the pan with a lid. Lower the heat to medium and let them steam for about 8 minutes. You’ll know they’re done when the clams have fully opened. Be sure to discard any that remain closed after cooking—only the freshest clams make the cut! Their natural juices enrich the sauce beautifully, adding bursts of ocean flavor and depth.
Step 6: Combine Seafood and Peppers
Now it’s time to bring all the seafood flavors together. Stir in the lump crab meat, minced pepperoncini peppers, and the brine from the pepperoncini jar, which adds a tangy layer of brightness. Fold in the cooked scallops and shrimp, then toss in the chopped parsley and sliced basil. At this point, taste your sauce and adjust with additional salt, black pepper, or crushed red pepper to match your preferred spice level.
Step 7: Toss Pasta with Sauce and Serve
Add the al dente bucatini back into the pan, gently tossing everything to thoroughly coat each strand of pasta with the fiery, flavorful Fra Diavolo sauce. If the sauce feels too thick, splash in a bit of reserved pasta water to loosen it. Finish the dish by garnishing with extra parsley and basil leaves, which bring a fresh and vibrant note that perfectly complements the spicy seafood medley. Serve immediately while it’s warm and fragrant.
How to Serve Seafood Fra Diavolo with Bucatini Recipe
Garnishes
Finish your Seafood Fra Diavolo with Bucatini Recipe by adding fresh herbs like additional chopped parsley and thinly sliced basil right before serving. These brighten the dish and add a lovely color contrast. A light drizzle of high-quality extra virgin olive oil over the top can also elevate the richness and round out the spice. For those who love a little extra heat, sprinkle a pinch of crushed red pepper flakes on each plate.
Side Dishes
This vibrant seafood pasta pairs beautifully with simple sides that won’t outshine the main event. Consider a crisp green salad tossed with lemon vinaigrette to add a refreshing balance or a loaf of crusty garlic bread perfect for mopping up every last bit of the spicy sauce. Roasted or grilled vegetables, like asparagus or zucchini, also complement the Mediterranean flavors wonderfully without being too heavy.
Creative Ways to Present
For a stunning presentation, serve the Seafood Fra Diavolo with Bucatini Recipe in shallow pasta bowls, allowing the colorful shellfish to peek through the sauce spectacularly. Garnish each serving with a lemon wedge to provide a citrusy option at the table. You can also sprinkle some toasted breadcrumbs for a delightful crunch, or plate it family-style on a large platter for an inviting, communal experience.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Seafood Fra Diavolo with Bucatini Recipe should be stored in an airtight container in the refrigerator and enjoyed within two days. Be mindful that seafood dishes lose their freshness quickly, so the sooner you eat any leftovers, the better the taste and texture will be.
Freezing
Because this dish features delicate seafood and tender pasta, freezing is generally not recommended, as both can change texture upon thawing. If you must freeze, separate the seafood from the pasta and sauce. Freeze the sauce alone for up to one month in airtight containers, while cooked seafood and pasta are best stored fresh and consumed promptly.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring often to prevent sticking and breaking up the seafood as little as possible. Adding a splash of water or white wine can help revive the sauce and maintain its lovely consistency. Avoid using a microwave for best texture and flavor preservation.
FAQs
Can I use other types of pasta in this Seafood Fra Diavolo with Bucatini Recipe?
Absolutely! While bucatini is the traditional and ideal choice because it holds the sauce beautifully, you can substitute with spaghetti, linguine, or even fettuccine depending on what you have on hand. Just be mindful of cooking times as they may vary.
How spicy is this Seafood Fra Diavolo with Bucatini Recipe?
The dish has a moderate heat level thanks to crushed red pepper and pepperoncini peppers. You can easily adjust the spice by adding more or less crushed red pepper to suit your taste, making it perfect for those who like just a kick or plenty of fire.
What kind of wine pairs best with this dish?
A dry white wine such as Pinot Grigio, Sauvignon Blanc, or a dry Italian white like Vermentino pairs beautifully with this seafood pasta. The wine’s acidity and freshness complement the tomato sauce and seafood flavors perfectly both in the recipe and served alongside the meal.
Can I prepare parts of this recipe ahead of time?
Yes! You can chop the shallots, garlic, and herbs a day in advance. The sauce can also be made a few hours ahead and gently reheated, which helps the flavors meld even more. Just cook the seafood fresh to maintain the best texture and flavor.
Is this Seafood Fra Diavolo with Bucatini Recipe gluten-free?
Traditional bucatini contains gluten, so it’s not gluten-free. However, if you use gluten-free pasta noodles as a substitute, the dish can easily be adapted for gluten-free diets without sacrificing flavor.
Final Thoughts
There is something downright magical about the way this Seafood Fra Diavolo with Bucatini Recipe comes together—spicy, vibrant, and bursting with fresh ocean flavors. It’s a dish that never fails to impress and makes any meal feel special. Whether you’re feeding a crowd or craving a cozy dinner for two, I truly encourage you to dive into this recipe and savor every delicious bite. You’ll find it quickly becomes a beloved favorite in your cooking repertoire!
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Seafood Fra Diavolo with Bucatini Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Seafood Fra Diavolo with Bucatini is a vibrant Italian seafood pasta dish featuring a spicy tomato sauce with scallops, shrimp, clams, and lump crab meat. The sauce is enriched with garlic, shallots, pepperoncini peppers, and white wine, creating a flavorful and aromatic medley perfect for a satisfying dinner.
Ingredients
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
- 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
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Drain and set aside while preparing the sauce.
- Cook the Scallops and Shrimp: Heat 1 tablespoon olive oil in a large, high-walled pan over medium-high heat. Season scallops and shrimp with salt and pepper. Cook them in batches if necessary to avoid overcrowding, about 2 minutes per side until just cooked through. Transfer cooked seafood to a bowl and keep warm tented with foil.
- Sauté Aromatics and Build Sauce: In the same pan, add the remaining tablespoon olive oil. Add shallots, garlic, crushed red pepper, and oregano. Cook over medium-high heat until fragrant and softened, about 1 minute. Stir in hand-crushed tomatoes and bring to a boil. Let simmer 5 minutes to reduce slightly.
- Add Wine and Simmer: Pour in white wine and continue cooking the sauce for another 5 minutes to meld flavors and thicken.
- Cook the Clams: Add clams to the pan, cover with a lid, reduce heat to medium, and cook about 8 minutes until clams open. Discard any unopened clams.
- Combine Seafood and Peppers: Stir in lump crab meat, minced pepperoncini peppers, pepperoncini brine, and the cooked shrimp and scallops. Mix in chopped parsley and basil. Adjust seasoning with salt, pepper, or crushed red pepper as desired.
- Toss Pasta with Sauce and Serve: Add the cooked bucatini to the pan and toss to coat thoroughly with the sauce. Garnish with extra parsley and basil leaves. Serve immediately while warm.
Notes
- Use fresh seafood for the best flavor and texture.
- If littleneck clams are unavailable, substitute with other small clams but adjust cooking time as needed.
- Adjust crushed red pepper amount to control spiciness level.
- Reserve some pasta water to loosen sauce if needed when tossing with pasta.
- Serve with crusty bread to soak up the flavorful sauce.
