Seafood Fra Diavolo

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Prepare the seafood
   Clean all seafood thoroughly. Pat the shrimp and scallops dry with paper towels. Make sure mussels are debearded and discard any that are open and don't close when tapped. Slice calamari into rings if not already prepared.
3. Make the fra diavolo sauce
   In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Be careful not to burn the garlic. Add the crushed tomatoes, white wine, and lemon juice. Bring to a simmer and cook for 10-15 minutes until slightly thickened.
4. Cook the seafood
   Season the sauce with salt and pepper. First, add the mussels to the simmering sauce, cover and cook for 2 minutes. Next, add the shrimp and scallops, cooking for another 2 minutes. Finally, add the calamari and cook for just 1-2 minutes more until all seafood is cooked through. Mussels should be open (discard any that remain closed).
5. Combine with pasta
   Add the cooked pasta to the sauce and seafood. If the sauce is too thick, add some of the reserved pasta water. Toss gently to coat the pasta evenly with the sauce without breaking up the seafood.
6. Add fresh herbs
   Stir in the chopped basil and parsley. Taste and adjust seasonings if needed, adding more salt, pepper, or red pepper flakes for extra heat.
7. Serve hot
   Divide the pasta and seafood among serving bowls. Garnish with additional fresh herbs and a drizzle of olive oil if desired. Serve immediately with crusty bread on the side.