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Valentine’s Day decorations show up earlier each year, but this season I find myself embracing the hearts. Part of that is sentimental — I’m fond of my partner, who’s a great cooking companion and fellow game-night ally — and part of it is practical: I take heart health seriously. I was recently diagnosed with mitral and aortic regurgitation (leaky valves), a condition I likely have had since birth. I’m fine and my cholesterol is great, but it made me pay closer attention to the ingredients I use and to choosing foods that support cardiovascular health.
With Valentine’s Day approaching, I wanted to combine the symbolic heart with heart-healthy ingredients in a dish that still feels indulgent for a date-night dinner. I focused on olive oil, garlic, tomatoes, seafood, chili, and wine — ingredients that are both flavorful and good for the heart. That led me to Seafood Fra Diavolo, a favorite I’ve served on Valentine’s for the last two years.
“Fra Diavolo” literally translates to “Brother Devil” and refers to a bright tomato sauce flavored with chili peppers, usually served with seafood and pasta. It has a pleasant spicy kick, pairs beautifully with white wine (I use wine in the sauce), and feels substantial without being heavy — perfect for a romantic evening. A generous plate of saucy bucatini piled with shrimp, scallops, clams, and crab is hard to beat.
Seafood is generally lean and can support heart health: many shellfish are high in good cholesterol and iron and can help reduce triglycerides. The tomato base contributes antioxidants and lycopene, which can reduce inflammation and help maintain healthy cholesterol and circulation. Combined with olive oil, garlic, and light seasoning, this dish is both delicious and sensible as a date-night option.
I typically use shrimp, littleneck clams, lump crab meat, and sea scallops, but Seafood Fra Diavolo is very forgiving — use whatever seafood you prefer: mussels, lobster, squid, or even firm-fleshed fish are excellent substitutions. For the tomato base I prefer Hunt’s whole peeled plum tomatoes crushed by hand; they make a flavorful sauce and support the recipe’s rich tomato flavor.
This recipe balances spice, acidity, and fresh herbs. Pepperoncini add a bright, tangy note and a little jar brine cuts through the richness. Fresh parsley and basil finish the dish, adding color and aromatic lift. Served with bucatini or your favorite pasta, the sauce clings beautifully and the seafood remains the star.
Below is the recipe I use. It’s straightforward and yields a sauce that’s bright, slightly spicy, and full of seafood flavor. Make it for someone you love, or for yourself — it’s just as rewarding either way.
Seafood Fra Diavolo
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 6 reviews
- Author: Morgan
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 10 ounces uncooked bucatini
- 2 tablespoons olive oil, divided
- 6 ounces sea scallops
- 6 ounces peeled and deveined extra large shrimp
- Kosher salt and black pepper, to taste
- 2 large shallots, finely chopped
- 5 garlic cloves, minced
- ½ teaspoon crushed red pepper, plus more to taste
- ½ teaspoon dried oregano
- 1 28-ounce can Hunt’s whole peeled plum tomatoes, crushed by hand
- 1 cup dry white wine
- 12 littleneck clams
- 6 ounces lump cooked crab meat
- 2 tablespoons pepperoncini peppers from the jar, minced, plus 1 tablespoon brine from jar
- 2 tablespoons chopped parsley leaves, plus more to garnish
- 2 tablespoons thinly sliced basil, plus more to garnish
Instructions
- Cook the pasta according to the package directions. Drain and set aside.
- Meanwhile, heat 1 tablespoon of the oil in a large, high-sided pan over medium-high heat. Season the scallops and shrimp with salt and pepper. Cook the scallops and shrimp in batches until just cooked through, about 2 minutes per side. Transfer to a bowl and tent with foil to keep warm.
- Add the remaining oil to the pan and sauté the shallots, garlic, crushed red pepper, and oregano until fragrant and softened, about 1 minute. Add the hand-crushed tomatoes and bring to a boil; cook 5 minutes. Pour in the wine and simmer another 5 minutes.
- Add the clams to the pan and cover. Reduce heat to medium and cook about 8 minutes, or until the clams open. Discard any clams that remain closed. Stir in the crab meat, minced pepperoncini and 1 tablespoon brine, and the cooked shrimp and scallops. Add parsley and basil and adjust seasoning to taste.
- Toss the bucatini in the Fra Diavolo sauce so the pasta is well coated. Garnish with extra parsley and basil and serve warm.
- Prep Time: 30 mins
- Cook Time: 40 mins
