How to Make One-Pot Seafood Fra Diavolo

Ingredients

• 12 oz Dry Scallops (tendon removed, cut in half crosswise)
• 12 oz Large Shrimp (21/25 count, peeled, deveined, tails removed except for two for presentation)
• 1 lb Mussels (scrubbed, beards removed, kept alive until cooking)
• 6 tbsp Extra Virgin Olive Oil (divided: 2 tbsp for tossing seafood, 4 tbsp for sauce base)
• 7 cloves Garlic (minced; 3 for seafood toss, 4 for sauce)
• 0.75 tsp Kosher Salt (divided)
• 3 pieces Anchovy Fillets (packed in oil, rinsed and patted dry)
• 3 tbsp Tomato Paste
• 2 tsp Dried Oregano
• 1.5 tsp Crushed Red Pepper Flakes (adjust for heat preference)
• 1 cup Dry White Wine (use a dry, crisp variety)
• 28 oz Whole Peeled Tomatoes (canned, crushed with potato masher)
• 8 oz Clam Juice
• 12 oz Linguine Pasta (dry, broken in half if long)
• 0.5 cup Fresh Parsley (chopped)
• 2 tbsp Hot Cherry Peppers (chopped, plus a splash of brine)
• 1 tbsp Extra Virgin Olive Oil (for drizzling) (optional finishing drizzle)

Instructions

1. Prepare the Seafood

   Remove the tendon from the dry scallops and cut each scallop in half crosswise. Peel, devein, and remove tails from the shrimp (keep two tails for garnish). Scrub mussels, pull off any beards, and tap any that are slightly open to ensure they close; discard any that stay open.

   Time: PT10M

2. Season Scallops and Shrimp

   In a large bowl combine the scallops and shrimp with 2 tbsp extra virgin olive oil, 3 minced garlic cloves, and ½ tsp salt. Toss to coat evenly and set aside in the refrigerator while you build the sauce.

   Time: PT5M

3. Sauté Anchovies and Garlic

   Heat 4 tbsp olive oil in the Dutch oven over medium heat. Add the 3 anchovy fillets and let them melt, then add 4 minced garlic cloves. Stir with a wooden spoon and cook until the garlic just begins to turn golden, about 3 minutes.

   Time: PT3M

   Temperature: medium

4. Build the Base

   Stir in 3 tbsp tomato paste, 2 tsp dried oregano, and 1½ tsp red pepper flakes. Cook, stirring frequently, until the paste darkens slightly, about 2 minutes.

   Time: PT2M

   Temperature: medium

5. Deglaze and Cook Mussels

   Increase heat to medium‑high, pour in 1 cup white wine, and scrape the browned bits from the bottom. Add the cleaned mussels, cover the pot, and steam until the shells open, 3–4 minutes.

   Time: PT4M

   Temperature: medium-high

6. Add Tomatoes and Clam Juice

   Add the 28‑oz can of whole peeled tomatoes and 8 oz clam juice. Sprinkle in an additional ¼ tsp salt. Using a potato masher, crush the tomatoes directly in the pot, then increase heat to medium‑high and bring the mixture to a boil.

   Time: PT5M

   Temperature: medium-high

7. Cook the Pasta in Sauce

   Add 12 oz linguine to the boiling sauce. Stir with tongs to submerge the noodles. Cook, adding hot water a half‑cup at a time as needed, until the pasta is about two minutes shy of al dente (approximately 7 minutes total).

   Time: PT7M

   Temperature: medium-high

8. Finish with Scallops and Shrimp

   Remove the lid and add the seasoned scallops and shrimp from the refrigerator. Cook, stirring gently, until the seafood turns opaque, about 3 minutes.

   Time: PT3M

   Temperature: medium-high

9. Add Fresh Herbs and Peppers

   Stir in ½ cup chopped fresh parsley, 2 tbsp chopped hot cherry peppers with a splash of their brine, and the cooked mussels (including any accumulated juice). Remove from heat.

   Time: PT2M

10. Finish and Serve

    Drizzle a little extra virgin olive oil over the top and sprinkle with additional crushed red pepper flakes if desired. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

55g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Dry Scallops: Wet scallops (rinse and pat dry)
• Instead of Large Shrimp: Medium shrimp, peeled and deveined shrimp
• Instead of Mussels: Clams, cockles
• Instead of Extra Virgin Olive Oil: Canola oil (for sauté)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Kosher Salt: Sea salt
• Instead of Anchovy Fillets: Anchovy paste (1 tsp)
• Instead of Tomato Paste: Concentrated tomato sauce (1 tbsp)
• Instead of Dried Oregano: Italian seasoning (1 tsp)
• Instead of Crushed Red Pepper Flakes: Fresh chili, minced
• Instead of Dry White Wine: Chicken broth + 1 tbsp white wine vinegar
• Instead of Whole Peeled Tomatoes: Crushed tomatoes (1 28‑oz can)
• Instead of Clam Juice: Fish stock (8 oz)
• Instead of Linguine Pasta: Spaghetti, fettuccine
• Instead of Fresh Parsley: Fresh basil
• Instead of Hot Cherry Peppers: Red pepper flakes (extra)
• Instead of Extra Virgin Olive Oil (for drizzling): Infused olive oil

Equipment Needed

• Dutch Oven
• Wooden Spoon
• Tongs
• Paring Knife
• Shrimp Shears (optional)
• Potato Masher (optional)
• Measuring Spoons
• Measuring Cups
• Large Bowl
• Plastic Wrap (optional)
• Cutting Board

Critical Steps — Do Not Skip

• Deglazing and cooking the mussels (step 5)
• Cooking the pasta directly in the sauce to the correct doneness (step 7)
• Adding and cooking the scallops and shrimp just until opaque (step 8)
• Ensuring all mussels are alive before cooking (step 1)

Chef Tips from the Video

• Dry scallops sear better and give a sweeter flavor; avoid wet scallops that have been treated with additives.
• Use a potato masher to crush whole canned tomatoes directly in the pot to avoid splatter.
• Add the hot water gradually; you can always add more but cannot take it away.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water.

Freezer: Not recommended; the pasta texture degrades after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato‑wine sauce base up to step 6 and refrigerate; reheat before adding pasta.
• Clean and debeard mussels a few hours ahead and keep them covered in the fridge.
• Cook the pasta al dente separately, then toss with the reheated sauce for a quick reheat.

Frequently Asked Questions