SEAFOOD FRA DIAVOLO

Remove the tough muscle from the side of each scallop (if it is not already removed).  Lay them in a single layer on a large cutting board alongside the squid and shrimp.  Pat all of the seafood dry with paper towels. Season them all with 1 teaspoon of the salt and ½ teaspoon of the black pepper.

Heat the olive oil in a large deep skillet over medium high heat until almost smoking.  Place the seasoned scallops in the pan in a single layer and sear for 2 minutes on the first side until golden brown and caramelized. Flip with tongs and cook for 1 minute on the second side.  They should be slightly translucent in the center as they will cook again in the sauce.  Remove to a plate.

Add the squid to the pan drippings and cook for 2 minutes tossing with a spatula until they are just cooked and white in color.  Remove to the plate with the scallops.  Add the shrimp to the pan and cook on the first side until they just begin to curl and turn pink, about 2 minutes.  Flip with tongs and cook for 1 minute on the second side.  Remove and add them to the plate with the scallops and squid.

Add the remaining tablespoon of olive oil to the pan drippings and cook the onions and garlic until soft and fragrant, stirring frequently, about 2 minutes.  Add the red pepper flakes and Ciao Bella Italian seasoning and cook 1 minute more.  Pour in the white wine and deglaze the pan, scraping up any brown bits that have developed with a spatula.  Bring to a boil and cook until the wine has reduced to about half.

Add the tomatoes to the pan, crushing them with a fork or potato masher as they cook.  Season the sauce with the remaining teaspoon each of salt and pepper.  Cook for 10 minutes on low allowing the flavors to meld, stirring occasionally.  Add the littlenecks to the sauce and cover the pan.  Cook for another 8-10 minutes until all of the clams have opened.  Discard any clams that have not opened after 10 minutes.

Remove the cover and put the scallops, squid, and shrimp into the sauce along with any juices that have developed on the plate.  Cook for 4-5 minutes, stirring frequently, until all of the seafood is cooked through. Toss the pasta and reserved pasta water into the sauce and toss to fully coat for 2 minutes.

Serve the pasta in bowls.  Be sure each bowl gets some of each of the seafoods.  Garnish with parsley and serve with parmesan on the side for sprinkling.

“Fra Diavolo” is Italian and translates “Brother Devil”.  It refers to a light tomato-based sauce that’s flavored with chili peppers and often served with seafood and pasta.