Seafood Fra Diavolo

Name: Seafood Fra Diavolo
Ingredients: 12 ounces, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 12 ounces, large sea scallops, tendons removed, cut in half horizontally; 6 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling; 7 , garlic cloves, minced, divided; ¾ teaspoon, table salt, divided; 3 , anchovy fillets, rinsed; 3 tablespoons, tomato paste; 2 teaspoons, dried oregano; 1–1½ teaspoons, red pepper flakes, plus extra for sprinkling; 1 pound, mussels, scrubbed and debearded; 1 cup, dry white wine; 1 (28-ounce) can, whole peeled tomatoes; 1 , (8-ounce) bottle clam juice; 12 ounces, linguine; , Hot water; ½ cup, chopped fresh parsley; 1–2 tablespoons chopped, jarred hot cherry peppers, plus 1 tablespoon brine

Main Courses
Fish & Seafood

By Matthew Fairman ･ Appears in Cook's Country February/March 2022, Cook's Country TV

Our one-pot method brings this spicy restaurant favorite home.

SERVES 4 to 6

TIME 55 minutes

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