Seafood Arrabbiata

Lynette !


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!


★★★★★ 1 vote

20 Min
20 Min
Stove Top


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  • 8 oz
    linguine, uncooked
  • 2 Tbsp
    extra virgin olive oil, divided
  • 6 oz
    bay scallops
  • 5 oz
    medium shrimp, peeled and deveined
  • 1/2 c
    onion, chopped
  • 1/4-1/2 tsp
    crushed red pepper flakes
  • 3 clove
    garlic, minced
  • 2 Tbsp
    tomato paste
  • 1 can(s)
    petite cut diced tomatoes, 14.5 ounce, drained
  • 1/2 c
    clam juice
  • 12
    littleneck clams
  • 12
    mussels, scrubbed and debearded
  • 2 Tbsp
    fresh parsley, chopped
  • 1 Tbsp
    fresh basil, thinly sliced

How to Make Seafood Arrabbiata


  1. Cook pasta according to the package directions, omitting salt and fat; drain.
  2. While 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
  3. Heat 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.
  4. Add 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.
  5. Stir in scallops and shrimp. Add parsley; cook 1 minute or until thoroughly heated.
  6. Serve over pasta. Sprinkle with basil.

Printable Recipe Card

About Seafood Arrabbiata

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Italian

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