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Seafood Arrabbiata

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Seafood Arrabbiata


8 oz raw linguine
2 tablespoons extra-virgin olive oil, divided
6 oz scallops
6 ounces medium-sized shrimps, peeled and pitted
½ cup chopped onion
¼ to 1/2 teaspoon ground red pepper flakes
3 garlic cloves, minced
2 tablespoons tomato paste
1 can tomatoes (14.5 oz), cut into small cubes, drained
½ cup clam juice
12 small clams
12 mussels, peeled and peeled
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh basil

To make

Italian for" angry", arrabbiata is a hot tomato sauce. Add 1/2 teaspoon of crushed red pepper to add a real spice to this delicious seafood dish.
Prepare the pasta according to the directions on the package, without adding salt or fat; strain.While the pasta is cooking, heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the scallops and prawns to the pan; cook for 3 minutes. Remove the scallop mixture from the pan; keep warm. Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the onion, red pepper and garlic; cook for 2 minutes. Add the tomato paste and tomatoes; bring to a boil and cook for 2 minutes. Add the clam juice; cook for 1 minute. Add the clams; cover, reduce the heat to medium and cook for 4 minutes. Add the mussels; cover and cook for 3 minutes or until the clams and mussels are uncovered. Remove all unopened carapaces. Add the scallop and parsley mixture; cook for 1 minute or until completely warmed through. Serve with pasta. Sprinkle with basil.
  Views: 28
  Published: 11/20/2023 7:51 PM

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