Seafood Fra Diavolo Recipe: A Fiery Feast from the Sea

Seafood Fra Diavolo. The name alone conjures images of a vibrant, fiery dish, brimming with the bounty of the ocean. This classic Italian-American pasta dish, meaning “brother devil” in Italian, lives up to its name with a tantalizingly spicy tomato sauce that perfectly complements the delicate sweetness of seafood. It’s a dish that’s both impressive enough for a special occasion and comforting enough for a weeknight dinner. But don’t let the spice intimidate you! This recipe is easily customizable to your preferred heat level, ensuring a delicious and satisfying meal for everyone.

Why This Recipe Works

This Seafood Fra Diavolo recipe isn’t just about throwing some seafood into a spicy sauce. It’s about layering flavors and building a complex, aromatic profile that elevates the dish to something truly special. Here’s why this recipe works so well:

• Fresh, High-Quality Ingredients: Starting with the freshest seafood available is paramount. The quality of your shrimp, mussels, clams, and other seafood will directly impact the final taste.
• Aromatic Base: The foundation of the sauce is built upon a flavorful base of garlic, shallots, and red pepper flakes, sautéed in olive oil. This creates a depth of flavor that is essential to the dish.
• Balanced Acidity: The addition of dry white wine and crushed tomatoes provides the necessary acidity to balance the richness of the seafood and the heat from the chili flakes.
• Seafood Cooking Order: The seafood is added in stages, based on cooking time. This ensures that each element is perfectly cooked, preventing overcooked shrimp or undercooked clams.
• Pasta Perfection: Cooking the pasta al dente and then finishing it in the sauce allows it to absorb the flavors, creating a cohesive and delicious dish.
• Fresh Herbs: A generous sprinkling of fresh parsley and basil at the end brightens the dish and adds a final layer of flavor.

Ingredients

• 1 pound spaghetti or linguine
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 pound large shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Lemon wedges, for serving (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente. Reserve about 1 cup of pasta water before draining.
2. Sauté Aromatics: While the pasta is cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the garlic, shallot, and red pepper flakes and cook, stirring frequently, until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
3. Deglaze with Wine: Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced slightly, about 2-3 minutes.
4. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 15 minutes, allowing the sauce to thicken slightly.
5. Add the Seafood: Add the clams and mussels to the sauce. Cover the skillet and cook until the clams and mussels have opened, about 5-7 minutes. Discard any that do not open.
6. Add the Shrimp: Add the shrimp to the sauce. Cook until pink and opaque, about 3-5 minutes. Be careful not to overcook the shrimp.
7. Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce and seafood. Toss to coat, adding a little of the reserved pasta water if needed to loosen the sauce.
8. Garnish and Serve: Stir in the fresh parsley and basil. Serve immediately, with lemon wedges if desired.

Tips for Success

• Don’t Overcook the Seafood: Overcooked seafood is rubbery and unpleasant. Pay close attention to cooking times and remove the seafood from the heat as soon as it’s cooked through.
• Adjust the Spice Level: The amount of red pepper flakes can be adjusted to suit your taste. Start with a smaller amount and add more if you prefer a spicier dish.
• Use Fresh Herbs: Fresh parsley and basil add a bright, fresh flavor to the dish. If you don’t have fresh herbs, you can substitute dried herbs, but use about half the amount.
• Don’t Skip the Wine: The white wine adds acidity and complexity to the sauce. If you don’t have wine, you can substitute chicken broth or vegetable broth, but the flavor will be slightly different.
• Warm the Serving Bowls: Warming the serving bowls will help keep the pasta warm while serving.
• Salt Your Pasta Water Generously: This is your opportunity to season the pasta from the inside out. The water should taste like the sea.

Storage Instructions

Leftover Seafood Fra Diavolo can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a little water or broth if needed to loosen the sauce. Be aware that the seafood may become slightly tougher upon reheating.

FAQ

Q: Can I use frozen seafood?

A: While fresh seafood is always preferred, frozen seafood can be used in a pinch. Be sure to thaw the seafood completely before cooking and pat it dry to remove any excess moisture.

Q: Can I substitute different types of seafood?

A: Absolutely! Feel free to customize the seafood to your liking. Calamari, scallops, and lobster are all great additions to Seafood Fra Diavolo.

Q: Can I make this dish vegetarian?

A: While traditionally a seafood dish, you can adapt the sauce for a vegetarian version. Substitute the seafood with vegetables like mushrooms, zucchini, and bell peppers. You can also add chickpeas or white beans for protein.

Q: How spicy is this recipe?

A: This recipe calls for 1/2 teaspoon of red pepper flakes, which provides a moderate level of spice. You can adjust the amount to your liking, adding more for a spicier dish or less for a milder flavor.

Q: What kind of wine should I serve with Seafood Fra Diavolo?

A: A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino pairs well with Seafood Fra Diavolo. The acidity of the wine helps to cut through the richness of the sauce and complement the flavors of the seafood.

Conclusion

Seafood Fra Diavolo is more than just a pasta dish; it’s an experience. It’s a celebration of flavors, textures, and aromas that will transport you to the Italian coast. With its fiery sauce, succulent seafood, and satisfying pasta, this recipe is sure to become a new favorite. So, gather your ingredients, embrace the heat, and prepare to indulge in a truly unforgettable meal. Buon appetito!