Linguine fra diavolo prepared in a fiery red sauce made from tomatoes, fresh herbs, and a good amount of red pepper flakes with shrimp, scallops, and mussels.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 6 cloves garlic, crushed
- 4 tablespoons olive oil, divided
- 6 cups canned whole tomatoes with juice, chopped
- 2 teaspoons red pepper flakes
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh basil
- 1 ½ teaspoons salt
- 1 (16 ounce) package linguine
- ½ pound small shrimp, peeled and deveined
- ½ pound bay scallops
- ½ pound mussels, cleaned and debearded
- 1 tablespoon chopped fresh parsley
Instructions
- Heat crushed garlic and 2 tablespoons oil in a large saucepan over medium heat until garlic starts to sizzle, 1 to 2 minutes. Stir in tomatoes with juice, red pepper flakes, oregano, basil, and salt. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm.
- While the linguine is cooking, heat remaining 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops and cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from the heat.
- Stir shrimp, scallops, mussels, and parsley into tomato mixture; cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 1 g |
| Sodium | 849 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It occurs to me that if farfalle (butterflies or bowties) were substituted for the linguine, and if those butterflies were thought of instead as angel wings, then the dish could be served as “Far-Fallen Angels Fra Diavolo.”
This is a great recipe! Because it’s winter I needed to substitute dried herbs. Used shrimp, mussels and cherry stones. Had some time on New Year’s Day so I made some linguini fini and scali bread to go with it. This is a keeper!
The sauce was great and was perfect for a garlic lover like me.
Outrageous recipe! I added 1/2 yellow onion 2 more cloves of garlic ( I like a lot) 1 cup white wine. I used crushed instead of whole tomatoes. Plus I added hard shell clams and a lobster tail chopped. It reminded me of my moms fra Diablo recipe which I couldn’t get.
Made this many times, with just a pound of shrimp, for shrimp fra diavlo,love it! Changed to 4 servings
Family loved it!
Great dish! I added little neck clams.