Seafood Fra Diavolo

Adapted from Cooks Country

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–UNTESTED RECIPE–

• 12 ounces extra-large (21 to 25) *shrimp, peeled, deveined, and tails removed
• 12 ounces large *sea scallops, tendons removed, cut in half horizontally
• 6 tablespoons extra-virgin olive oil, divided
• 7 garlic cloves, minced, divided
• ¾ teaspoon table salt, divided
• 3 anchovy fillets, rinsed (I use 1 1/2 teaspoons anchovy paste)
• 3 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1–1½ teaspoons red pepper flakes
• 1 pound (PEI) mussels, scrubbed and de-bearded
• 1 cup dry white wine
• 1 (28-ounce) can whole peeled tomatoes
• 1 (8-ounce) bottle clam juice
• 12 ounces linguine pasta
• ½ cup chopped fresh parsley
• 1–2 tablespoons chopped jarred hot cherry peppers, plus 1 tablespoon brine

*Ideally use shrimp not treated with salt or additives such as sodium tripolyphosphate (STPP), “Dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. If you can’t find fresh “dry” scallops, you can substitute thawed frozen scallops.

1. Toss shrimp and scallops with 2 tablespoons oil, 1 tablespoon garlic, and ½ teaspoon salt in bowl. Refrigerate until ready to use.
2. Combine anchovies, remaining ¼ cup oil, and remaining garlic in large Dutch oven and cook over medium heat until garlic is just beginning to brown, 3 to 5 minutes, breaking up anchovies with wooden spoon.
3. Add tomato paste, oregano, and pepper flakes and cook, stirring constantly, until tomato paste begins to darken, about 2 minutes.
4. Increase heat to medium-high. Add mussels and wine and bring to boil. Cover and cook, shaking pot occasionally, until mussels have opened, 3 to 4 minutes (discard any unopened mussels).
5. Using tongs, transfer mussels to bowl and cover to keep warm.
6. Add tomatoes and their juice, clam juice, and remaining ¼ teaspoon salt to pot. Using potato masher, mash tomatoes in pot until coarsely pureed.
7.  Bring tomato mixture to boil over medium-high heat. Add pasta (it needn’t be fully submerged) and cook, stirring often, until strands are flexible but still slightly firm in center, 6-10 minutes. (If sauce begins to dry up before pasta is done, add hot water, ½ cup at a time, and continue cooking pasta. Begin checking pasta 2 minutes less than noted on package instructions (it should be nearly cooked before adding seafood).
8. Stir in shrimp and scallops and cook, stirring frequently, until pasta is al dente and seafood is opaque, about 3 minutes.
9. Turn off heat. Add parsley, cherry peppers and brine, and mussels (along with any accumulated juices) and toss to combine. The pasta sauce will continue to thicken as it sits. Adjust consistency with additional hot water, as needed.
10. Season with salt to taste. Serve, sprinkled with extra pepper flakes and drizzled with extra oil.