Fra Diavlo Recipe

Prepare aromatics

Heat a large deep skillet or sauté pan over medium heat. Add 3 tablespoons extra-virgin olive oil and 1 tablespoon butter. When butter has melted and oil shimmers, add the minced garlic and diced shallot. Sauté, stirring, until fragrant and softened but not browned, about 1 to 2 minutes.

Add 1 1/2 teaspoons crushed red pepper flakes and 1 teaspoon dried oregano to the pan and cook 30 seconds to bloom the spices. If using anchovy filets, add them now and stir until they dissolve into the oil.

Pour in 1 cup dry white wine to deglaze, scraping any browned bits from the bottom. Increase heat slightly and let the wine reduce by about half, approximately 2 to 3 minutes.

Stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste. Bring sauce to a gentle simmer, then reduce heat to low. Add 1/2 teaspoon sugar, 1 1/2 teaspoons Kosher salt, and 1/2 teaspoon freshly ground black pepper. Simmer gently, uncovered, for 12 to 15 minutes to meld flavors, stirring occasionally.

Tear 8 fresh basil leaves and add them along with 2 tablespoons chopped parsley to the sauce in the last 2 minutes of simmering. Taste and adjust seasoning with salt, pepper, or more red pepper flakes if you want more heat.

While the sauce simmers, bring a large pot of salted water to a boil for the pasta (use about 1 tablespoon salt per 4–6 quarts water).

Pat shrimp, calamari, scallops, and clams dry with paper towels. Season seafood lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat a separate large skillet over medium-high heat and add 1 tablespoon extra-virgin olive oil. When oil is hot, add the shrimp in a single layer and sear 1 minute per side until just pink (they will finish cooking in the sauce). Remove shrimp to a plate. In the same skillet add scallops and sear 45–60 seconds per side until golden; remove and set aside. Quickly sear calamari rings 30–45 seconds until just opaque; remove and set aside. If using clams, add them to the simmering sauce now (see note) and cover the pan to steam until they open, 5–7 minutes; discard any that do not open.

Once seafood is seared, add the shrimp, scallops, and calamari to the tomato sauce in the last 3 minutes of simmering to finish cooking and absorb sauce flavors. Stir gently to combine; do not overcook seafood. If clams were steamed separately, add opened clams to the sauce now.

Cook 12 oz linguine or spaghetti in the boiling salted water until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup pasta cooking water before draining.

Add drained pasta to the skillet with the Fra Diavlo sauce over low heat. Toss gently to coat. If the sauce seems thick, add up to 1 cup reserved pasta water a little at a time to loosen and create a silky finish. Toss in remaining 1 tablespoon chopped parsley.

Finish with an optional 1/2 cup grated Parmigiano-Reggiano (if desired) and gently toss to combine. Remove from heat and let sit 1 minute to marry flavors.

Serve immediately with lemon wedges on the side for squeezing and extra red pepper flakes on the table. Garnish each plate with additional torn basil leaves if desired.