Seafood Fra Diavolo – Revived

      22 Comments on Seafood Fra Diavolo – Revived

This is my easy, delicious version of Seafood Fra Diavolo. It is spicy and is bursting with the flavors of the sea!!

Seafood Fra Diavolo
Seafood Fra Diavolo

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As other blogger friends of mine are doing, I am revamping photos from some of my earlier posts. I have considered just changing the main images for all of them but honestly, then I will all but forget the progress that I have made with my photography in the last few months. And I have made a ton of progress! I even have a bunch of photos on the biggest (and pickiest) food photography site, Foodgawker! If you would like to see my gallery, just click here!

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This Seafood Fra Diavolo is one of my husband’s favorite dinners! It is so simple that you can have dinner on the table in just about the time it takes you to cook the pasta! And it is loaded with all of your favorite seafood! … Win win situation…

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I use what ever seafood I have in the freezer. I found these lovely little bay scallops at a local grocer that are dry aged. You always want to check the ingredients on your shrimp and scallops to make sure they do not have any STPP (sodium tripolyphosphate) added (referred to as wet aged). It will give the seafood a bitter taste as opposed to the sweet taste of dry aged seafood!

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So all you have to do prepare this Seafood Fra Diavolo is to quick sear the scallops and shrimp and then set them aside. Next saute’ the onion and garlic in the same pan used to sear the seafood. Then deglaze the pan with a splash of white wine. Add the juice from the clams. If you have seafood stock by all means use that instead of water and then add some crushed tomatoes, herbs and the cherry tomatoes. Cook that down until it thickens. Don’t forget to add a mug full of the starchy cooking water from the pasta, just before you drain the pasta! Here is a YouTube video that will show you the technique, if you’d like!

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Toss all of the sauce in with the pasta, garnish with additional parsley and Parmigiana cheese! You will totally thank me for this one. ….I promise!!! I hope you enjoyed today’s recipe for Seafood Fra Diavolo. Check out the original post and let me know how you think my photography is coming (click here)

As always, Enjoy! And have fun cooking!

Binky’s Signature


Seafood Fra Diavolo Whole clams with shells, chunks of whole bay scallops and burst cherry tomatoes on a bed of pasta
5 from 8 votes

Seafood Medley Fra Diavolo

Fancy enough for company! Easy enough for any weeknight!

Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 500 kcal
Author Binky


  • about 1 dozen whole clams
  • 1 Tbsp Extra Virgin Olive Oil (might require a bit more if pan becomes dry)
  • 1/2 lb large shrimp , peeled
  • 3/4 lb large or bay scallops
  • 6 cloves garlic , peeled and minced
  • 3 shallots , peeled and chopped
  • 35 cherry tomatoes , halved
  • 1 3/4 c canned crushed tomatoes
  • 1 1/2 c dry white wine
  • 1 can minced clams
  • 1/2 tsp dried oregano
  • 1 Tbsp fresh basil , minced
  • 1 Tbsp fresh parsley , minced plus a bit for garnish
  • alt and pepper
  • 1/2 lb pasta of your choice
  • 3/4 tsp dried crushed red pepper flakes
  • Freshly grated parmesan cheese for garnish


  1. In a large pot with a small amount of boiling water, steam clams just until they open. Remove immediately and set aside.
  2. Heat oil over medium heat in a large skillet. Add shrimp and cook, stirring once until just cooked through (pink). About 1-2 minute per side. Transfer to a plate and set aside.

  3. Add scallops and brown on both sides, about 1.5 minutes per side. Transfer to the plate and set aside.
  4. Turn pan back down to medium. Add garlic and shallots to skillet and cook until soft, 3-5 minutes.
  5. Turn heat back up to medium high.
  6. Add wine, cherry tomatoes, canned tomatoes,, basil, parsley and oregano. Season to taste with salt and pepper and simmer, stirring occasionally and reducing heat if liquid starts to boil too rapidly, until cherry tomatoes are soft and sauce has thickened, about 20 minutes.

  7. Meanwhile, cook pasta in a large pot of boiling salted water over high heat until just tender, Drain, reserving 1/4 c. pasta water.
  8. Add parsley, pepper flakes, pasta, pasta water, and seafood to skillet and toss well.
  9. Serve immediately.

22 thoughts on “Seafood Fra Diavolo – Revived

  1. Ginny

    My mother would be cooking right along with you on this dish. Ig is beautiful and that sauce sounds like one I can use on other things too!

    1. Binky Post author

      Seafood is so simple to cook! The key is not to overcook it! For instance these bay scallops on take about 1 minute per side and then let them rest! Thank you Emily!

  2. Laura

    Seafood and pasta is one of my favourite, I love the combination of the shrimps, scallops and cherry tomatoes. The wine is a perfect touch and I do add the cooking water fro the pasta as it add creaminess to the sauce. Very controversial is the Parminiano on the fish. Italians would rebel, but little by little it is becoming much more accepted. While pineapple on pizza is still a blasphemy for us

    1. Binky Post author

      Oh, dear! I thought I was safe with this one! I thought Italians ate Parmigiano on EVERYTHING, Laura!!?? As long as it has your approval, I guess I’m OK! Thanks, my friend!


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