Seafood Fra Diavolo

“Fra diavolo” translates to “brother devil”. In other words – spicy! Just 1 teaspoon of red pepper flakes generates a lot of spice into this sauce. Add some fresh seafood and your favorite pasta or rice to create a quick, simple, but very delicious meal. I love this recipe because I have most of the ingredients in my pantry and also because it is simple enough to make for a weekday meal but fancy enough to impress guests. This recipe is adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/shrimp-fra-diavolo-recipe.html. Giada’s recipe is followed closely except for the change of protein.

This dish provides a serving of healthy omega 3 and 6 fatty acids and protein through the seafood and a serving of whole grain carbohydrates (if using whole wheat pasta or brown rice).  Serve with a fresh garden salad to  fulfill a vegetable serving as well.

Seafood Fra Diavolo
Serves 4

Ingredients
1 lb shrimp, peeled and devined*
½ pound scallops*
1 bag of littleneck clams*
1 teaspoon salt, plus additional to taste
1 teaspoon dried crushed red pepper flakes
3 tablespoons plus 1-2 tablespoons of olive oil
1 medium onion, sliced thin
1 (14.5 ounce) can diced tomatoes
1 cup dry white wine
3 cloves garlic, chopped
¼ teaspoon dried oregano
3 tablespoons chopped fresh Italian parsley leaves
*These are the proteins that I used for this batch but it can be altered to your preference

Directions
Cook pasta or rice according to package. I used whole wheat spaghetti, which takes about 8 minutes.

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the shrimp and sauté for about 3 minutes until just cooked through. Transfer the shrimp to plate and set aside. If necessary, add the 1 to 2 additional tablespoons of olive oil to the same pan. Add the onion and sauté until translucent, about 5 minutes. Add the can of diced tomatoes with their juices to the pan, along with the wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. I usually let the sauce simmer until it reaches the desired flavor I am seeking. At this point add the scallops and clams to the sauce. Allow the scallops to cook through and the clams to open up, about 8 minutes. Return the shrimp to the pan, toss to coat and bring back to temperature. Discard any clams that have not opened. Adjust the seasoning with salt, sprinkle with parsley and serve.