Seafood Fra Diavolo

Seafood Fra Diavolo is a classic Italian-American dish known for its bold flavors and hearty seafood medley. This recipe combines tender little neck clams, succulent oysters, shrimp, scallops, and lobster tails simmered in a spicy tomato sauce infused with garlic, shallots, crushed red pepper, and aromatic herbs.

The dish is finished with a splash of dry white wine, which adds depth to the sauce as it simmers to perfection.

Served over al dente linguini, this Seafood Fra Diavolo is a delightful indulgence that captures the essence of Mediterranean cuisine, perfect for a special dinner or any occasion calling for a taste of the sea.

Why You’ll Love This Recipe:

Seafood Fra Diavolo is a dish that promises to captivate the senses and deliver a memorable dining experience, making it a beloved choice for seafood enthusiasts and pasta lovers alike. Here’s why this recipe is likely to win hearts:

Rich and Flavorful Ingredients:

This dish incorporates a variety of seafood, including clams, oysters, shrimp, lobster tails, and sea scallops, offering a luxurious and diverse taste profile. Each type of seafood contributes unique flavors and textures, creating a well-rounded and satisfying meal. The use of fresh, high-quality seafood ensures that the dish has a natural sweetness and brininess that pairs beautifully with the sauce.

Bold and Spicy Sauce:

The “Fra Diavolo” part of the name means “Brother Devil” in Italian, and it refers to the spicy element of this dish. The sauce is infused with a hint of heat from the crushed red pepper, balanced by the acidity of crushed tomatoes and a touch of richness from tomato paste. This combination creates a bold and invigorating sauce that enhances the natural flavors of the seafood without overpowering them.

Aromatic and Savory Base:

The use of garlic and shallots provides a savory, aromatic base that permeates the entire dish. When sautéed, these ingredients release a fragrant aroma that is both inviting and comforting. This aromatic foundation is essential in building the layers of flavor that make this dish so enjoyable.

Versatile Wine Pairing:

Cooking with dry white wine adds depth and complexity to the sauce, while also providing a touch of sophistication. The wine’s acidity helps to deglaze the pan and meld the flavors, resulting in a harmonious and well-balanced sauce. Moreover, this element allows for a seamless wine pairing when serving the dish, enhancing the overall dining experience.

Fresh Herbs for Brightness:

The addition of basil and parsley at the end not only adds a pop of color but also imparts a fresh, herbal note that brightens the dish. These herbs complement the seafood and sauce, adding a layer of freshness that balances the richness of the other ingredients.

Textural Contrast with Pasta:

Serving the seafood and sauce over linguini provides a delightful textural contrast. The pasta acts as a perfect vehicle to soak up the rich, spicy sauce, ensuring that every bite is filled with flavor. The al dente texture of the linguini offers a satisfying chew that complements the tender seafood, making the dish both comforting and indulgent.

Key Ingredients:

Mixed Seafood:

Clams, Oysters, Shrimp, Lobster Tails, and Sea Scallops: These seafood varieties provide a diverse array of flavors and textures, from the briny and tender clams and oysters to the sweet and meaty shrimp and lobster.

Aromatics:

Garlic and Shallots: Essential for building the dish’s savory foundation, these aromatics release an inviting fragrance when sautéed, enhancing the overall flavor profile.

Spicy Elements:

Crushed Red Pepper: Adds a kick of heat that defines the “Fra Diavolo” style, creating a spicy and exciting sauce that complements the seafood.

Tomatoes:

Crushed Tomatoes and Tomato Paste: Provide the base for the sauce, contributing acidity and richness that balance the dish’s flavors.

White Wine:

Dry White Wine: Used to deglaze the pan and enrich the sauce, adding depth and complexity to the dish.

Fresh Herbs:

Basil and Parsley: These herbs add a burst of freshness and color, rounding out the dish with their bright and herbal notes.

Linguini:

Pasta: Serves as the perfect vehicle for the spicy sauce, offering a satisfying texture that complements the tender seafood.

Seafood Fra Diavolo

Ingredients:

4 tablespoons of grapeseed oil

12 little neck clams

12 oysters

1 pound of 10/12 count shrimp peeled and deveined

4 large lobster tails

1 pound of sea scallops

1 cup of dry white wine

1 pound of linguini

1 28oz can of crushed tomatoes

5 gloves of garlic minced

2 shallots minced

1 tablespoon crushed red pepper

1 tablespoon tomato paste

1 tablespoon chopped basil

1 tablespoon chopped parsley

Salt and pepper to taste

Instructions:

Step 1:

On your Wolf Induction Cooktop or Range, place a large pot of water and bring to a boil.

Season the water with salt.

Step 2:

While the pot is coming to a boil, place a large pan on your range top and heat over medium high heat.

Season your scallops and shrimp with salt and pepper.

Add 3 tablespoons of oil to the pan and then sear your scallops and shrimp on each side for 2-3 minutes.

Remove the scallops and shrimp from the pan and set aside.

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Step 3:

Add another tablespoon of oil to the pan and begin sautéing the garlic and shallots until fragrant and slightly translucent.

Then add the crushed red peppers and wine, while scrapping the bottom of the pan with a wooden spoon to remove the fond (tasty bits) from the bottom of the pan.

Let simmer until reduced by half, and then add the crushed tomatoes and tomato paste.

Continue to simmer while you cook your pasta.

Step 4:

Add the pasta to the boiling water and cook until al dente.

Add the oysters, clams, and lobster tails to the sauce. Cover and simmer for about 10 minutes, or until all the clams have opened.

Add the scallops, shrimp, and pasta to the sauce, stir to combine, and garnish with the chopped basil and parsley.

Notes:

Preparation:

Gather all ingredients and ensure seafood is cleaned and prepared (shrimp peeled and deveined, scallops patted dry, clams and oysters cleaned).

Cooking Setup:

Use a large pot for boiling pasta and a separate large pan for sautéing seafood and making the sauce. This helps manage cooking times and ensures each component is prepared properly.

Searing Seafood:

Sear scallops and shrimp in hot oil until golden and cooked through, about 2-3 minutes per side. This step adds flavor and texture to the seafood before adding it to the sauce later.

Building Flavor:

Sauté garlic and shallots until fragrant before adding crushed red pepper and white wine. Deglaze the pan to incorporate the fond (browned bits) for added depth of flavor.

Simmering the Sauce:

Simmer the wine and tomato mixture until it reduces by half, then add crushed tomatoes and tomato paste. This creates a rich and robust sauce base for the seafood.

Cooking Pasta:

Cook linguini in salted boiling water until al dente, following package instructions. Al dente pasta holds its shape better when combined with the sauce and seafood.

Adding Seafood:

Introduce clams, oysters, and lobster tails to the simmering sauce, covering to steam until all clams have opened (discard any that do not open). This ensures all seafood is cooked through and flavorful.

Combining and Serving:

Gently fold in seared scallops, shrimp, and cooked pasta into the sauce, stirring to coat evenly. Garnish with fresh basil and parsley for added freshness and color before serving.

Adjusting Seasoning:

Taste and adjust seasoning with salt and pepper as needed before serving to ensure balanced flavors.

Presentation:

Serve Seafood Fra Diavolo hot, garnished with optional toppings like chopped cilantro, diced avocado, or a sprinkle of grated Parmesan cheese. This dish is best enjoyed immediately to savor the delicate flavors of the seafood and aromatic sauce.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

What is Seafood Fra Diavolo?

Seafood Fra Diavolo is an Italian-American dish featuring a spicy tomato-based sauce with a variety of shellfish and seafood, typically served over pasta.

Can I use different types of seafood?

Yes, you can customize the seafood based on availability and preference.

Consider using mussels, calamari, or even chunks of firm fish like halibut or cod.

How spicy is this dish with crushed red pepper?

The level of spiciness can be adjusted by reducing or increasing the amount of crushed red pepper used.

Start with the recipe amount and adjust to taste.

Do I need to cook the seafood separately?

Yes, searing the scallops and shrimp separately helps develop flavor and ensures they are cooked properly before adding to the sauce.

How long should I simmer the sauce with the seafood?

Simmer the sauce with the oysters, clams, and lobster tails for about 10 minutes or until the clams have opened.

This ensures all seafood is cooked through.

Can I make this dish ahead of time?

While it’s best served fresh, you can prepare components like the sauce and cook the pasta ahead.

Combine everything just before serving to maintain optimal texture and flavor.

What wine pairs well with Seafood Fra Diavolo?

A dry white wine like Pinot Grigio or Sauvignon Blanc complements the seafood and enhances the flavors of the dish.

How do I know when the pasta is al dente?

Pasta is al dente when it is tender but still slightly firm to the bite.

Follow the package instructions and taste test a few minutes before the suggested cooking time.

Can I omit the wine from the recipe?

Yes, if you prefer not to use wine, you can substitute with seafood or chicken broth.

The wine adds depth to the sauce, but the dish will still be flavorful without it.

What are some recommended garnishes for Seafood Fra Diavolo?

Garnish with chopped fresh basil, parsley, and a squeeze of fresh lemon juice.

Additional options include grated Parmesan cheese, chopped cilantro, or a drizzle of extra virgin olive oil.