Seafood Fra Diavolo

Would you order something called "among the devil" at a restaurant? 😈 And if you would, what you expect to be on your plate?  Something hot and spicy?  Maybe you already have and you didn't even know it.  😬 Translated literally - Fra Diavola means "among the devil." Is that terrifying to anyone else?  Why in the world would someone choose those particular words to describe a delicious seafood and pasta dish? 

In my opinion, even a fiery red pepper infused sauce doesn't warrant giving this amazing dish such a harsh name.  I think it gives it an unnecessarily bad rap.  I'm a Christian girl, and I'm terrified to order anything Fra Diavola at a restaurant.  🤣  I'm kidding.  I hesitate to order Fra Diaivola at restaurants because I'm just not sure I can trust someone else's interpretation of "among the devil."  🥵  I like spicy but a little goes a long way when it comes to spice. 🔥

Traditionally, seafood Fra Diavola is a combination of shellfish and pasta tossed in a spicy, tomato based sauce.  Don't let the name fool you - Fra Diavola doesn't have to be super hot and spicy.  It can also be mild but still super flavorful and delicious.  Making it for yourself at home is really the best way to make sure that you get just the right amount of heat - for you.  I love this dish and I may never work up the bravery to order it at a restaurant but you better believe that I'll be making it (just the way I like it) at home often.  

Seafood Fra Diavolo
12 ounces extra large shrimp, peeled
12 ounces sea scallops, halved horizontally
6 Tablespoons olive oil
7 garlic cloves, minced
3/4 teaspoon salt
1 Tablespoon anchovy paste
3 Tablespoons tomato paste
2 teaspoons oregano
1 teaspoon red pepper flakes
1/2 pound mussels
​1/2 pound clams
1 cup dry white wine
28 ounce can chopped tomatoes
8 ounce bottle clam juice
12 ounces linguini
1/2 cup fresh parsley, chopped

Toss shrimp and scallops with 2 T. oil, 1 T. garlic and 1/2 t. salt.  Refrigerate.

Combine anchovies, 1/4 c. oil and remaining garlic in Dutch oven.  Cook 3-5 min. until browned.  

Add tomato paste, oregano and pepper flakes.  Cook 2 minutes. 

Add mussels, clams and wine and bring to a boil.  Cover and cook 3-4 minutes.  

Remove mussels from pot.  Add tomatoes, clam juice and 1/4 t. salt.  Bring to a boil.

Add pasta and cook 6-10 minutes or until slightly firm.  (Add hot water 1/2 c. at a time if sauce begins to dry up.)

Stir in shrimp and scallops and cook until pasta is al dente.  

Remove from heat.  Add parsley and mussels.  

Season with salt and pepper.  Drizzle with olive oil and serve. 

Starting a campaign to rename this yummy seafood and pasta dish.  What do you think about "tra gli angeli"?  Italian for "among the angels".  A heavenly dish that deserves a more appropriate name.  😉  Just my opinion.  

​Ciao!

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