1/2 teaspoon crushed red pepper, plus more to taste
1/2 teaspoon dried oregano
1 28 ounce can Hunt's whole peeled plum tomatoes, crushed by hand
1 cup dry white wine
12 littleneck clams
6 ounces lump cooked crab meat
2 tablespoons pepperoncini peppers from the jar, minced, plus 1 tablespoon brine from jar
2 tablespoons chopped parsley leaves, plus more to garnish
2 tablespoon thinly sliced basil, plus more to garnish
Steps
Cook the pasta according to the package directions. Drain and set aside.
Meanwhile, heat a tablespoon of the oil in a large, high-walled pan over medium high heat. Season the scallops and shrimp with salt and pepper. Add the scallops and shrimp to the pan, in batches if necessary, and cook until just cooked through, about 2 minutes per side. Transfer the scallops and shrimp from the pan to a large bowl. Tent with foil to keep warm.
Add the remaining oil to the pan and stir in the shallots, garlic, crushed red pepper, and oregano. Cook on medium-high until fragrant and softened, about 1 minute. Add the hand-crushed tomatoes and bring to a boil. Cook for 5 minutes. Pour in the wine and cook for an additional 5 minutes.
Add the clams to the pan and cover. Reduce the heat to medium and cook for about 8 minutes, or until the clams fully open. If any of the clams don't open, discard them. Stir in the crab meat, pepperoncini peppers and brine, and the cooked shrimp and scallop mixture. Stir in parsley and basil. Adjust seasonings to taste.
Toss the bucatini in the Fra Diavolo sauce. Garnish with additional parsley and basil and serve warm.
Reviews
Raddrof on 2020-02-02 (5 stars): This was very delicious. Will continue to make from now on.
KP on 2020-02-15 (5 stars): This was SO good! I was a bit surprised at just how tasty it was, since it was such a simple sauce. Crabmeat was insanely expensive, so I subbed salmon. I also forgot to buy pepperoncinis and fresh basil, but it was still fabulous. Recommend slightly undercooking the seafood in the initial pan sear, so that when you warm it through at the end, it will be perfectly cooked rather than tough and overdone.
Michelle on 2021-02-23 (5 stars): Incredible! Even my teenager who will not eat tomatoes said it was great ...and actually ate the tomatoes instead of picking them out!
Nancy on 2021-08-02 (5 stars): Made this recipe twice now and loved it both times. We couldn't get crab meat for the first one and used lobster meat. Second time making it used the crab meat and so good. We doubled the recipe for 6 friends who all have hearty appetites. Had some left overs which is just as good next day. Just a fabulous wonderful meal and everyone will think your a gourmet cook.
Regina on 2022-10-28 (5 stars): I throughly enjoyed this dish. I love spicy so I added a bit more crushed peppers. I didn't have any lump crab meat so I substituted dungerous crabs. Will definitely make again.
Sarah Cornelison on 2023-05-07 (5 stars): Outstanding! Made according to directions with no substitutes. My husband was thrilled with the results. Thank you!!
