Paleo Seafood Fra Diavolo

First make a basic red sauce using the following recipe inspired by Emeril:

Pour 2- 35 oz cans stewed tomatoes in to a bowl and squeeze them between your fingers breaking them in to little pieces.

Drizzle 4 TBSP olive oil in to a large sauce pot(or enough to cover the bottom of your pot) and turn on heat to medium high.

As the oil heats add 2 bay leaves and heat until brown, approximately 1 minute

Add 10 cloves garlic (+/- depending upon your taste for garlic) that have been finely chopped and stir until golden.

As the garlic begins to turn golden stir in 2 carrots diced and 1 medium onion diced. Cook this for 15 minutes until soft and starting to brown.

Once the vegetables have browned combine the tomatoes, 2 TBSP tomato paste and 1 1/2 cups water or chicken stock to the pot.

Allow the pot to boil then turn down to low with the lid partally covering the pot allowing the sauce to reduce until a nice thick layer coats a spoon(about one hour). You will likely only use part of this sauce in your fra diavolo recipe so pan to put some away for further enjoyment.

Once the basic red sauce is readytake a large skillet and add another 4 TBSP olive oil Crush 6 cloves garlic and saute until golden. Our in 2 cans of diced clams in juice add 1 1/2 teaspoons crushed red pepper flakes. After all of the above ingredients have had a minute or two to cook together add 3-4 cups of sauce and bring to a boil. Take 2 lbs mussels, 1 lbs clams and 2 lbs shrimp combining them with the boiling sauce. Cover the pot.

The seafood is done when all shellfish is open and the shrimp are pink. This is usually in a few minutes time. Discard any shellfish that didn’t open. Enjoy!