seafood arrabbiata
Arrabbiata is Italian for "angry"....the crushed red pepper in this recipe. to save time, substitute bottled minced garlic instead of the 3 cloves of garlic. Also feel free to substitute fettuccine or spaghetti instead of linguine!
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces linguine, uncooked
- 2 tablespoons extra virgin olive oil, divided
- 6 ounces bay scallops
- 5 ounces medium shrimp, peeled and deveined
- 1/2 cup onion, chopped
- 1/4-1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can petite cut diced tomatoes, 14.5 ounce, drained
- 1/2 cup clam juice
- 12 - littleneck clams
- 12 - mussels, scrubbed and debearded
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, thinly sliced
How To Make seafood arrabbiata
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Step 1Cook pasta according to the package directions, omitting salt and fat; drain.
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Step 2While pasta cooks, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the scallops and shrimp to the pan; cook 3 minutes. Remove from the pan; keep warm
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Step 3Heat remaining 1 tbsp oil in the pan over medium high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes. Bring to a boil and cook 2 minutes. Add clam juice, cook 1 minute.
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Step 4Add clams; cover, reduce heat to medium and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels are open. Discard any unopened shells.
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Step 5Stir in scallops and shrimp. Add parsley; cook 1 minute or until thoroughly heated.
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Step 6Serve over pasta. Sprinkle with basil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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