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"Hunger is the best sauce in the world."--Cervantes

Seafood Arrabbiata Recipe

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This recipe for Seafood Arrabbiata is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
1 1/2 oz. white wine
1 (14.5-ounce) can petite-cut diced tomatoes, drained, liquid reserved
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:
Directions:
Cook pasta according to package directions, omitting salt; drain. 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 tomatoes; bring to a boil, and cook 2 minutes. Add clam juice, wine and reserved tomato liquid; 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. Serves 4.
Personal Notes:
Personal Notes:
Served with a crusty bread and a light salad, this is a dish I've made a few times for special occasions. Paul raved about it. Guess he really liked it!

 

 

 

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