seafood arrabbiata
(1 rating)
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!
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For seafood arrabbiata
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8 ozlinguine, uncooked
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2 Tbspextra virgin olive oil, divided
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6 ozbay scallops
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5 ozmedium shrimp, peeled and deveined
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1/2 conion, chopped
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1/4-1/2 tspcrushed red pepper flakes
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3 clovegarlic, minced
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2 Tbsptomato paste
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1 canpetite cut diced tomatoes, 14.5 ounce, drained
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1/2 cclam juice
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12littleneck clams
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12mussels, scrubbed and debearded
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2 Tbspfresh parsley, chopped
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1 Tbspfresh basil, thinly sliced
How To Make seafood arrabbiata
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1Cook pasta according to the package directions, omitting salt and fat; drain.
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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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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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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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5Stir in scallops and shrimp. Add parsley; cook 1 minute or until thoroughly heated.
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6Serve over pasta. Sprinkle with basil.
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