Seafood Fra Diavolo
Surprisingly easy and quick one-pot seafood recipe — mussels, scallops and shrimp with lots of garlic! Subtle additions, like anchovies, cherry peppers, clam juice and oregano, add layers of flavor. Will definitely make again! Serves 6.
Recipe
12 oz. scallops, cut in half horizontally
12 oz. shrimp (21-25 count)
2 T. olive oil
1/2 tsp. salt
3 garlic cloves, minced
1 lb. mussels, debearded, cleaned and scrubbed (or you can use a 1 lb. package of frozen mussels like I did here, using Mussels in Garlic Butter Sauce - add frozen)
4 T. olive oil
3 anchovies
4 garlic cloves, minced
3 T. tomato paste
2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes (or up to 1-1/2 tsp. depending on desired heat!)
1 c. white wine
(1) 28-oz. can whole tomatoes, squished with potato masher or by hand
8 oz. clam juice
1/4 tsp. salt
12 oz. linguini pasta
1/2 c. fresh parsley, chopped
2 T. hot red cherry peppers, chopped + 1 T. brine (I used sweet red cherry peppers)
Put the scallops and shrimp in a bowl, add 2 T. olive oil, 3 minced garlic cloves, 1/2 tsp. salt and mix, cover and refrigerate until ready to use.
In a Dutch oven over medium heat, add 4 T. olive oil, anchovies, 4 minced garlic cloves and stir, breaking up the anchovies. Cook for 3 minutes until the garlic begins to brown. Add the tomato paste, oregano and red pepper flakes and stir for 2 minutes until tomato paste starts to darken.
Increase heat to medium high and add white wine, stirring to deglaze pan. Add mussels and give it a good stir. Cover and cook until they open, about 4-5 minutes. Remove mussels to a bowl, cover with plastic wrap to keep warm and set aside.
To the pot add the tomatoes, clam juice and 1/4 tsp. salt. Bring to a boil and add the pasta, using tongs to be sure all the noodles are submerged. Cook 2 minutes shy of what the cooking instructions say on the box. After about 5 minutes check to see if it needs more water to cover the linguini and add 1/2 c. hot water. When 2 minutes shy of al dente, stir in the scallops and shrimp and cook about 5 minutes until opaque.
Add the parsley, cherry peppers + brine and stir. Add the mussels back to the pot and mix well. Turn off the heat. Serve pasta twirled in the bowls with tongs and distribute seafood to each. Drizzle olive oil on top of each serving and sprinkle with a little more crushed red pepper flakes, if desired.