Seafood Fra Diavolo

Seafood Fra Diavolo

1-pound bucatini

1-2 tablespoons olive oil

6 littleneck clams

6 mussels

6 16/20 size shrimp, peeled and deveined

6 diver scallops (dry pack)

¼ pound calamari tubes and tentacles, tubes cut into strips

salt and pepper, to taste

pinch red crushed chili flake

1 tablespoon minced garlic

½-¾ cup dry white wine

2 cups tomato sauce, purchased or homemade

¼ cup Italian parsley, finely chopped

pinch of dried oregano

fresh basil leaves to garnish

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. If making the pasta ahead, make sure you reserve 1-2 cups of the pasta cooking water for the sauce.

Heat the olive oil in a large sauté pan, season the seafood with salt and pepper. Cook the shrimp and scallops on all sides for 1 minute. Remove and set aside. Add the calamari, clams, mussels, red crushed chilies and garlic to the pan, cook for 2 minutes. Add the white wine to deglaze the pan, reduce for 2 minutes. Add the tomato sauce and 4-6 ounces of the reserved pasta water. Bring to a simmer. Cover and cook until the clams and mussels open. Uncover the pan and add the seared scallops and shrimp back into the pan. Stir in the parsley and oregano and taste for seasoning. Add the pasta and heat through, serve topped with basil leaves.