Seafood Arrabbiata

Photo: Randy Mayor; Styling: Cindy Barr

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

Yield: 4 servings (serving size: about 2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 444
  • Fat: 10g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 34g
  • Carbohydrate: 54g
  • Fiber: 3.9g
  • Cholesterol: 102mg
  • Iron: 9.3mg
  • Sodium: 447mg
  • Calcium: 95mg

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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 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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