Seafood Arrabbiata

August 22, 2017


Italian for "angry," arrabbiata is a spicy tomato sauce. For true fury, use 1/2 teaspoon crushed red pepper in this delicious seafood dish.



8 oz linguine pasta

2 tbsp olive oil

1/2 lb fresh, dry sea scallops

1/2 lb shrimp

1/2 c. chopped onion

1/4-1/2 tsp. crushed red pepper

3 cloves garlic, imnced

2 tbsp tomato paste

1 (14.5 ounce) can petite-cut diced tomatoes, drained

1/2 c. clam juice

A dozen little neck clams

A dozen mussels




Cook 8 oz linguine pasta according to package directions. Meanwhile, heat 1 tbsp oil in a lg nonstick skillet over med-high heat. Add scallops and shrimp to pan; cook approx 3 min. Remove scallop mixture from pan; keep warm. Heat 1 tbsp oil in pan over med-high heat. Add chopped onion, red pepper, and garlic; cook 2 min. Add tomato paste and diced tomatoes, drained; bring to a boil, and cook 2 min. Add clam juice; cook 1 min. Add littleneck clams; cover, reduce heat to med, and cook 4 min. Add mussels; cover and cook until clams and mussels open. Discard any unopened shells. Stir in scallop mixture and parsley; cook until thoroughly heated. Serve over pasta. Sprinkle with basil.

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