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
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
- 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.
