Seafood Fra Diavolo with Bucatini and Spicy Tomato Sauce Recipe

If you love bold, spicy seafood dishes, then you’re going to adore this Seafood Fra Diavolo with Bucatini and Spicy Tomato Sauce Recipe. I absolutely love how the heat from the crushed red pepper blends perfectly with the sweet, briny flavors of shrimp, scallops, clams, and crab. It’s a dish that feels both fancy and comforting, perfect for those nights when you want to impress without slaving away in the kitchen.

When I first tried Seafood Fra Diavolo, I was hooked on how the thick spicy tomato sauce clings to the bucatini, making every bite an explosion of flavors. You’ll find that this recipe is surprisingly approachable for a seafood pasta that looks restaurant-worthy. Trust me, your family and friends will go crazy for it, especially when garnished with fresh herbs and a side of crusty bread.

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Ingredients You’ll Need

These ingredients come together like a dream, balancing spicy, savory, and fresh seafood flavors. When shopping, I recommend getting the freshest shellfish you can find and good quality canned tomatoes — they truly make a difference.

• Uncooked Bucatini: The hollow shape helps capture the spicy tomato sauce, giving every bite extra flavor.
• Olive Oil: Use extra virgin for richness and aroma.
• Sea Scallops: Look for dry scallops (no added preservatives) for the best texture.
• Peeled and Deveined Extra Large Shrimp: Adds sweetness and tender seafood texture.
• Kosher Salt and Black Pepper: Essential for seasoning at every stage.
• Shallots: Finely chopped to give a mild onion sweetness.
• Garlic Cloves: Minced to infuse the sauce with robust flavor.
• Crushed Red Pepper: Adjust the heat to your liking but don’t skip it—it’s key to that “diavolo” spicy kick!
• Dried Oregano: Adds a subtle earthy herb note.
• Canned Whole Peeled Plum Tomatoes: Hand-crushed for a chunky yet saucy texture.
• Dry White Wine: Adds acidity and depth; I love using a Sauvignon Blanc.
• Littleneck Clams: Fresh shellfish that open during cooking, releasing fabulous ocean flavor.
• Lump Cooked Crab Meat: Folded in at the end for sweetness and texture.
• Pepperoncini Peppers and Brine: Gives a subtle tang and mild heat that brightens the sauce.
• Chopped Parsley Leaves: Fresh herb for brightness and color.
• Thinly Sliced Basil: Adds sweet herbal notes that complement the tomato perfectly.

Variations

I like to switch things up depending on what’s in season or what seafood I have on hand. This recipe is very flexible and invites creativity!

• Spicy Level: If you prefer it milder, reduce or omit the crushed red pepper and pepperoncini.
• Seafood Mix: I once swapped clams with mussels and it was just as delicious; choose what’s freshest.
• Gluten-Free Version: Swap bucatini for gluten-free pasta or zucchini noodles — just watch the cooking time.
• Vegetarian Adaptation: Leave out the seafood and add sautéed mushrooms or eggplant for a hearty twist.

How to Make Seafood Fra Diavolo with Bucatini and Spicy Tomato Sauce Recipe

Step 1: Cook the Bucatini Perfectly

Start by boiling the bucatini in plenty of salted water according to the package directions. When al dente, drain and set aside—but don’t rinse! Keeping the pasta a bit sticky helps it grab onto that spicy tomato sauce later.

Step 2: Sear the Seafood Just Right

Heat one tablespoon of olive oil in a large deep pan over medium-high heat. Season the scallops and shrimp with salt and pepper. Cook them in batches if needed; each side only takes about 2 minutes to achieve a beautiful golden sear without overcooking. Transfer them to a bowl and tent with foil to keep warm. This keeps your seafood tender and prevents rubberiness.

Step 3: Build the Spicy Tomato Sauce Base

In the same pan, add the remaining olive oil then toss in shallots, garlic, crushed red pepper, and oregano. Sauté on medium-high until fragrant and just softened, about a minute. Then stir in your hand-crushed canned tomatoes, bringing the mix to a simmer for about 5 minutes, letting it thicken slightly.

Step 4: Add Wine and Clams

Pour in the white wine and cook for an additional 5 minutes to deepen the sauce’s flavor. Nestle the littleneck clams into the sauce and cover the pan. Reduce to medium heat and let the clams steam open, usually about 8 minutes. Discard any clams that don’t open — better safe than sorry!

Step 5: Combine Crab, Pepperoncini, and Cooked Seafood

Once your clams have opened, stir in the lump crab meat, minced pepperoncini peppers, and a splash of the brine for a subtle tang. Add back the cooked shrimp and scallops, folding gently to keep the seafood pieces intact. Toss in the parsley and basil leaves, then taste and adjust seasoning with salt, pepper, or extra crushed red pepper until it’s just right for you.

Step 6: Bring It All Together with Bucatini

Finally, toss the drained bucatini into the sauce, coating every strand evenly. I like to let it sit on very low heat for a minute or two so the pasta really absorbs the sauce’s flavor. Serve immediately with an extra sprinkle of fresh parsley and basil for that vibrant pop of color.

How to Serve Seafood Fra Diavolo with Bucatini and Spicy Tomato Sauce Recipe

Garnishes

I always finish with fresh chopped parsley and thinly sliced basil because they brighten up the dish visually and flavor-wise. A little drizzle of good olive oil or a sprinkle of grated Parmesan is optional, but I like keeping it authentic and fresh.

Side Dishes

This Seafood Fra Diavolo pairs wonderfully with a crusty Italian bread for soaking up every last bit of sauce. I also love serving it alongside a simple arugula salad dressed with lemon and olive oil to cut through the richness.

Creative Ways to Present

For dinner parties, I like to serve the pasta in shallow bowls with a whole lemon wedge on the side so guests can add fresh citrus if they want. Garnishing with a few whole cooked shrimp or scallops on top also makes it look extra special and inviting.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them separately if you can—keep the cooked bucatini apart from the seafood sauce to prevent the pasta from getting mushy overnight. Use an airtight container and refrigerate for up to 2 days.

Freezing

I don’t usually freeze this recipe because seafood can lose texture when thawed, but if you must, freeze the sauce without the pasta. Thaw completely and add freshly cooked pasta when reheating for the best results.

Reheating

Reheat leftovers gently on the stovetop over low heat to avoid overcooking seafood. You can add a splash of water or white wine to loosen the sauce if it’s thickened too much in the fridge. Avoid the microwave if possible to keep textures intact.

FAQs

Final Thoughts

This Seafood Fra Diavolo with Bucatini and Spicy Tomato Sauce Recipe holds a special place in my kitchen rotation — it’s one of those dishes that feels like a celebration but is totally doable even on busy nights. I love sharing it with friends because it’s a crowd-pleaser that looks stunning but doesn’t need fancy techniques. Give it a try and enjoy the perfect blend of spicy, savory, and fresh seafood flavors. Trust me, once you make it, it’ll be a regular in your dinner plans too!

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