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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Italian for angry, arrabbiata is a spicy tomato sauce. For true fury, use 1/2 teaspoon crushed red pepper in this delicious seafood dish. Ingredients:
8 ounces uncooked linguine |
2 tablespoons extra-virgin olive oil, divided |
6 ounces bay scallops |
6 ounces peeled and deveined medium shrimp |
1/2 cup chopped onion |
1/4 to 1/2 teaspoon crushed red pepper |
3 garlic cloves, minced |
2 tablespoons tomato paste |
1 (14.5-ounce) can petite-cut diced tomatoes, drained |
1/2 cup clam juice |
12 littleneck clams |
12 mussels, scrubbed and debearded |
2 tablespoons chopped fresh parsley |
1 tablespoon thinly sliced fresh basil |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tablespoon oil in 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. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells. Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.
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