This is a light, refreshing pasta dish that’s sure to please anyone that likes spicy, seafood, and pasta. You can adjust the amount of red pepper flakes to your liking. I personally add a bit more than the recipe states but when you’re cooking for younger kids, I’d ease up a bit. I found that this amount was perfect for the whole family.
Also, don’t hesitate to experiment with other seafood! Mussels, white fish, calamari all go fantastically in this dish!!
Have an Italian loaf ready for some serious dipping!!
1/2 pound large shrimp, peeled, deveined
1/2 pound little neck clams
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil
1 large shallot, sliced
3 cloves garlic, sliced
1 (14 1/2-ounce) can diced Italian tomatoes
1 cup dry white wine
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
2 tablespoon chopped fresh basil leaves
Heat the olive oil in a heavy large skillet over medium-high heat. Add the shrimp and season with salt and the red pepper flakes. Saute for about 1 to 2 minutes, constantly moving the shrimp around the skillet. Transfer the shrimp to a large plate; set aside. In the same pan, reduce the heat to medium and add the shallot and garlic; add additional olive oil if needed, and saute until the shallot is translucent (don’t let the garlic burn please). Add the can of tomatoes with the juice, wine, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Add the clams to the sauce, cover the pot and cook an additional 7 minutes until the shells open. Uncover and discard any clams that failed to open. Add the shrimp back to the pan and gently stir to incorporate. Top with the parsley and basil. Re-season if necessary. Serve over the Lemon and Parmesan Pasta, if desired. (recipe below)
For this dish, I’ve adjust it just a bit from the original recipe to go along better with the Seafood Fra Diavolo.
If you’re enjoying this pasta alone, or with another dish, instead of the white pepper, use red pepper flakes. Also, when draining the pasta, reserve about a half cup of the pasta water and when you’re mixing all the ingredients together add a bit of the water to add a bit of moisture to the dish. Enjoy!!
Lemon and Parmesan Pasta
1 pound fettucine (or your favorite pasta)
1/2 cup clarified butter
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
2/3 cup freshly grated Parmesan
Bring a large pot of salted water to a boil. Add the fettucine and cook until tender but still firm to the bite. Drain.
Stir the butter, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss. Season the pasta with salt and pepper. Sprinkle with the Parmesan and serve.