Seafood Fra Diavolo With Pasta
photo by PSU Lioness
- Ready In:
- 4 tablespoons olive oil, divided
- 8 garlic cloves, minced
- 2 shallots, minced
- 3 cups tomatoes, diced (can use canned but I prefer fresh!)
- 8 ounces tomato sauce
- 1 teaspoon crushed red pepper flakes (or to taste, I do more!)
- 1⁄2 teaspoon salt
- 3⁄4 cup red wine (DRY!, Cab, Zin or Syrah)
- 3 ounces tomato paste, half can
- 1 lb spaghetti (or linguine)
- 8 ounces bay scallops
- 8 ounces squid rings
- 4 ounces shrimp (peeled and tails removed)
- 1 tablespoon fresh parsley (chopped, to taste)
- 1 tablespoon fresh basil (chopped, to taste)
- pepper, to taste
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
- When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
- Season with salt and red pepper.
- Bring to a boil.
- Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil.
- Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
- Add the shrimp, calamari and scallops.
- Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
- Add seafood to the tomato mixture, and stir in the parsley.
- Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
- Serve sauce over pasta.
OMG ! This was outrageously delicious ! I prepped everything 1st. Used Italian Plum Tomatoes and fresh parsley & Basil, fresh shallots & Garlic, and a wonderful dry red wine. Since I'm not a calamari or scallops lover I used 8 ounces shrimp, a 10 ounce Lobster tail, a can of clams rinsed well. This is a perfect sauce. The leftovers are going to be fantastic !!! It was still steaming when I took the picture.
I'm retired, but my wife, who is much younger than I, still works. As a result, I do the cooking, so dinner is ready when she gets home from work. My wife had a similar dish at a restaurant in Key West, a while back, and I wanted to try to recreate is, as she really enjoyed it. I found this recipe and decided to try it. I used linguini, rather than spaghetti, so the cook time was a bit longer. I used a really inexpensive Syrah that I got at WalMart, of all places. Also, I used Bay Scallops - a lot cheaper. It was delicious! Be sure to have lots of stovetop free, as you will be cooking in three pans at the same time!
Y'all! This one is a keeper! Please stop your search for a fra diavolo recipe now and use this one! I doubled the recipe so that I could freeze some sauce (without the seafood in it). For the doubled recipe, I diced up 3x 28oz cans of San Marzano tomatoes. I ended up with about 5 3/4 cups diced for the doubled, and it did not hurt the sauce in the end. I ended up using the leftover tomato sauce straight from the canned San Marzanos and did not need to open a new can of sauce. I also wanted my toddler (who doesn't mind a little bit of spice) to be able to eat the sauce, so I did not double the red pepper flakes. Instead I just did a really full teaspoon. My husband added more to his plate, but I ate as it was and didn't miss the extra heat too much. The red wine in this recipe adds a richness that can't be achieved any other way--it's a must. I used a dry cab. If you're not scooping up the last bits of sauce in your bowl with a crusty piece of garlic bread, you're seriously missing out!