Introducing the ultimate seafood comfort food: Rick Moonen’s Cioppino Fra Diavolo. A simple recipe that is sure to impress. Embrace your adventurous side with this seafood medley recipe.

Prep and Cooking Time Medium
Recipe Difficulty Medium


  • 24 Little neck clams
  • 6 oz. Alaska halibut filet, cut into 1-inch cubes
  • 6 oz. Atlantic salmon filet, cut into 1-inch cubes
  • 12 oz. East Coast shrimp, peeled with tail-on
  • ½ c. Water
  • Sea salt and fresh ground pepper to taste
  • 1½ c. White onions, finely diced
  • 1/3 c. Garlic, chopped
  • 1 tsp. Fresh picked thyme leaves
  • 1 tbsp. Dried oregano, crumbled
  • 1 tsp. Crushed red chile peppers
  • ½ c. Dry white wine
  • 1 c. Fresh clam juice
  • 26 oz. (1 box) Chopped tomatoes
  • ¾ Blanched calamarata pasta
  • ¼ Fresh parsley, sliced
  • ¼ Fresh basil, sliced
  • ½ lb. Patagonia red king crab meat


  1. Rinse clams in cold water. Pre heat saucepan on high heat for 3 minutes.
  2. Place the clams in the hot saucepan. Add ½ cup of water, cover saucepan.
  3. Steam clams until they begin to open (about 2 to 3 minutes).
  4. Remove clams and cool at room temperature.
  5. Strain clam liquid into a separate container, remove the clam meat from the shells and store them in the strained clam juice.
  6. Season halibut, salmon and shrimp with sea salt and fresh pepper.
  7. Preheat large skillet on high heat. Add 4 tbs. of olive oil and the seasoned salmon, halibut and shrimp to the skillet. Sear seafood for about 2 minutes. Place on a plate.
  8. In the skillet add 2 tbs. of olive oil, seasoned scallops. Sear the scallops quickly and place on plate.
  9. Reduce heat to medium-high. Add onions and remaining olive oil to the skillet. Cook for 2 minutes. Add garlic, thyme, oregano and chile flakes and sauté for 1 minute. Add wine and let simmer for 2 minutes.
  10. Add tomatoes and clam juice (reserve clam meat for the end) and season with salt and fresh pepper. Bring to a boil and reduce heat, maintain a simmer for 10 minutes.
  11. Bring a large pot of salted water to a boil. Cook the calamarata pasta to almost al dente. (Finish cooking the calamarata in the sauce).
  12. Stir parsley and basil into sauce. Add the seared seafood and juices that have accumulated to the sauce. Add clam meat and crab meat and pasta – give it a toss. Bring to a simmer and distribute into pasta bowls.
  13. Enjoy!

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Cioppino Fra Diavolo
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