Seafood Fra Diavolo

Bring a large pot of salted water to a boil for the pasta. Clean shellfish: peel shrimp if using, remove beards from mussels, discard any clams or mussels that do not close when tapped, and clean squid by removing the transparent spine and rinsing inside and out. Zest and juice the lemon; mince the garlic; dice the onion.

Add pasta to boiling water and cook until al dente according to package directions; drain and set aside.

In a large skillet or deep sauté pan, heat olive oil over medium-high heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.

Pour in canned tomatoes and vegetable broth. Bring to a simmer and cook for 5 minutes to blend flavors.

Add shellfish to the simmering sauce in this order: firm varieties (squid, scallops) first, then medium (clams, mussels), then delicate (shrimp) last. Cook until all shellfish is cooked through—squid becomes tender, shrimp turns opaque, and clams and mussels open, approximately 5–8 minutes total. Discard any clams or mussels that do not open.

Taste sauce and season with salt, black pepper, and lemon juice. Stir in cooked pasta, tossing gently to coat.

Divide pasta and shellfish among serving bowls. Garnish with fresh chopped parsley and lemon zest. Drizzle lightly with extra olive oil if desired.