This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HuntsHasHeart #CollectiveBias
In the typical sigh-inducing retail fashion, there’s been Valentine’s Day decorations out at the drugstore since right after Christmas. Heart-shaped candy boxes, heart plush toys, and heart-covered wrapping paper abound. There are obnoxious pink and red glittery hearts everywhere. Everywhere. They’re inescapable.
And though I’m usually one to grumpily mutter under my breath about how stores shove holidays in your face far too early, for once, I’m surprisingly cool with it. I’m all about hearts this year, you guys.
Sure, I mean that partially in the mushy way, since I’m pretty fond of my hand-modeling, partner-in-binge-eating, fellow board-game-loving boyfriend. But I also mean it in the literal way, since when I’m at that decked-out drugstore, I’m probably picking up my heart medication.
I don’t know if I’ve mentioned this to you guys before because it’s never seemed terribly relevant, but I recently found out that I have leaky valves (or mitral and aortic regurgitation, if we want to get all technical). Don’t worry, I’m not dying over here. And no, it has nothing to do with me stuffing my face as a food blogger– I was likely born with it and my cholesterol is great, thank you very much. 😛 But the heart condition is something that I do have to watch, and it really has made me more conscious about the importance of heart health in general.
With Valentine’s Day creeping up on us, I figured that there’d be no better time to bridge together the symbolic heart with the literal one by making a recipe that features some heart-healthy ingredients while still being a total treat. So I made a list of ingredients that are both good for your heart and delicious for a date night dinner: olive oil, garlic, tomatoes, seafood, chili peppers, and wine. And you know what jumped out to me? The same dish that I’ve eaten for Valentine’s Day dinner for the past 2 years. Seafood Fra Diavolo!
“Fra Diavolo” literally means “Brother Devil”, and refers to a light tomato-based sauce that’s flavored with chili peppers and often served with seafood and pasta. It’s got a slightly spicy kick that gets your blood pumping, pairs wonderfully with wine (in fact my sauce uses wine in it), and is filling without being overly heavy for a romantic night. Plus, who doesn’t get all starry-eyed when they see a big dish of saucy bucatini filled to the gills with seafood? Ha, get it? Gills?
Not to mention the fact that shellfish is lean, high in good cholesterol, high in iron, and effective in reducing triglycerides, resulting in a reduced risk for heart disease! And the tomato base is rich in anti-oxidants and vitamins, and most importantly lycopene, which reduces inflammation and cholesterol, improves immune function, and prevents blood from clotting. I could go on and on about all of the ingredients, but what I’m really trying to say here is that it’s a no-brainer.
Who doesn’t love a dish that can both win your date’s heart over AND keep it healthy at the same time?
For this recipe, I like to use shrimp, little neck clams, crab meat, and sea scallops, but you can definitely switch it up. That’s why I call it Seafood Fra Diavolo– because you can use whatever seafood you like best. Go on and personalize it all you want– mussels, lobster, calamari, or salmon would all be great! Just be sure to stick with Hunt’s, because not only do their whole peeled tomatoes create an awesome sauce, but Hunt’s is donating $50,000 to the American Heart Association this month for American Heart Month. I think that’s so awesome, don’t you?! 💖 If you’re not sure where to find them, check your local Walmart. That’s where I get mine.
By the way, since you’ll want to make this dish again and again, you should know that Ibotta has an offer for Buy 4, Get $1 on Hunt’s canned tomatoes. Might as well stock up, right?
Alright let me stop rambling and get to the recipe already so you can get your heart happy this Valentine’s Day. When you make the Seafood Fra Diavolo, don’t forget to take a picture and tag #hostthetoast on Instagram to show off your date night dish. I can’t wait to see yours!
- 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 tablespoon thinly sliced basil, plus more to garnish
- Cook the pasta according to the package directions. Drain and set aside.
- Meanwhile, heat a tablespoon of the oil in a large, high-walled pan over medium high heat. Season the scallops and shrimp with salt and pepper. Add the scallops and shrimp to the pan, in batches if necessary, and cook until just cooked through, about 2 minutes per side. Transfer the scallops and shrimp from the pan to a large bowl. Tent with foil to keep warm.
- Add the remaining oil to the pan and stir in the shallots, garlic, crushed red pepper, and oregano. Cook on medium-high until fragrant and softened, about 1 minute. Add the hand-crushed tomatoes and bring to a boil. Cook for 5 minutes. Pour in the wine and cook for an additional 5 minutes.
- Add the clams to the pan and cover. Reduce the heat to medium and cook for about 8 minutes, or until the clams fully open. If any of the clams don't open, discard them. Stir in the crab meat, pepperoncini peppers and brine, and the cooked shrimp and scallop mixture. Stir in parsley and basil. Adjust seasonings to taste.
- Toss the bucatini in the Fra Diavolo sauce. Garnish with additional parsley and basil and serve warm.
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