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


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
littleneck clams
mussels, scrubbed and debearded
2 Tbsp
fresh parsley, chopped
1 Tbsp
fresh basil, thinly sliced

How to Make Seafood Arrabbiata


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

Printable Recipe Card

About Seafood Arrabbiata

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