This is what I’ll be serving for Christmas Eve dinner, SEAFOOD FRA DIAVOLO WITH ANGEL HAIR PASTA. You can also check out my Linguine & Clam recipe for another option. Hope you’ll save and give my recipe a try!

Yields6 Servings
Seafood Ingredients
 12 –15 little neck clams, soaked, and cleaned
 12 –15 mussels, Place the mussels in a colander in the sink and run water over them, using your hands or a clean scrubbing brush to rub off any debris like seaweed, sand, barnacles, or mud spots that could be on the shell. . If you find any mussels with open shells, lightly tap that mussel against the side of the sink. If the mussel closes up again in response to this turmoil, it's alive. If it doesn't move, discard it.
 ½ lb squid (calamari), cut into thin rings
 1 - 8 ounce Halibut or Cod fillet, cut into 1" pieces
 1 lb extra large fresh shrimp, peeled and deveined, tail on optional
 1 lb Angel Hair Pasta or Bucatini
Fra Diavolo Sauce Ingredients
 3 tbsp extra virgin olive oil + more for the pasta
 2 shallots minced
 4 cloves garlic minced
 1 tsp crushed red chili flakes (you can use less if you don't want it overly spicy)
 1 tbsp tomato paste
 1 cup good dry white wine
 1 28 ounce can whole peeled San Marzano tomatoes(in a bowl use your hands to crush and break up the tomatoes)
 5 –8 fresh basil leaves plus more for garnish
 ½ tsp dried oregano
 1 tsp salt
1

In a large deep pot or deep sauté pan heat the olive oil on medium heat and add the shallots, garlic, chili flakes, and tomato paste continue stirring to keep the garlic from burning. After a few minutes add the wine and cook for 2–3 minutes.

2

*Add the crushed tomatoes and juice, basil leaves, oregano and salt. Mix well, cover and raise the heat to medium high and continue cooking for 10–12 minutes occasionally stirring.

3

*Add the clams and mussels to the sauce and cover and cook 3–4 minutes.

4

*Bring a large pot of water to boil, salt the water and cook the angel hair pasta 3–5 minutes. Drain toss with some extra virgin olive oil and set aside.

5

*Add the calamari, cubed fish, and shrimp to the Fra Diavolo sauce and cook an additional 2–3 minutes until the shrimp is opaque and clams and mussels have opened. Remove from heat.

6

*Portion out pasta in bowls then arrange the sauce and seafood on top and garnish with chopped basil or parsley.

Category

Ingredients

Seafood Ingredients
 12 –15 little neck clams, soaked, and cleaned
 12 –15 mussels, Place the mussels in a colander in the sink and run water over them, using your hands or a clean scrubbing brush to rub off any debris like seaweed, sand, barnacles, or mud spots that could be on the shell. . If you find any mussels with open shells, lightly tap that mussel against the side of the sink. If the mussel closes up again in response to this turmoil, it's alive. If it doesn't move, discard it.
 ½ lb squid (calamari), cut into thin rings
 1 - 8 ounce Halibut or Cod fillet, cut into 1" pieces
 1 lb extra large fresh shrimp, peeled and deveined, tail on optional
 1 lb Angel Hair Pasta or Bucatini
Fra Diavolo Sauce Ingredients
 3 tbsp extra virgin olive oil + more for the pasta
 2 shallots minced
 4 cloves garlic minced
 1 tsp crushed red chili flakes (you can use less if you don't want it overly spicy)
 1 tbsp tomato paste
 1 cup good dry white wine
 1 28 ounce can whole peeled San Marzano tomatoes(in a bowl use your hands to crush and break up the tomatoes)
 5 –8 fresh basil leaves plus more for garnish
 ½ tsp dried oregano
 1 tsp salt

Directions

1

In a large deep pot or deep sauté pan heat the olive oil on medium heat and add the shallots, garlic, chili flakes, and tomato paste continue stirring to keep the garlic from burning. After a few minutes add the wine and cook for 2–3 minutes.

2

*Add the crushed tomatoes and juice, basil leaves, oregano and salt. Mix well, cover and raise the heat to medium high and continue cooking for 10–12 minutes occasionally stirring.

3

*Add the clams and mussels to the sauce and cover and cook 3–4 minutes.

4

*Bring a large pot of water to boil, salt the water and cook the angel hair pasta 3–5 minutes. Drain toss with some extra virgin olive oil and set aside.

5

*Add the calamari, cubed fish, and shrimp to the Fra Diavolo sauce and cook an additional 2–3 minutes until the shrimp is opaque and clams and mussels have opened. Remove from heat.

6

*Portion out pasta in bowls then arrange the sauce and seafood on top and garnish with chopped basil or parsley.

Seafood Fra Diavolo with Angel Hair Pasta