Seafood Arrabbiata

  • annegrinch Posted: 01/02/11
    Worthy of a Special Occasion

    My boyfriend and brother both like arrabbiata pasta dishes, so I tried this making the sauce, and poaching cubed tilapia in it instead of using shellfish and used vegetable broth instead of clam broth. Super easy, super tasty, except that it was not as spicy-hot as we expected, even using 1/2 tsp pepper flakes, so will use 3/4 tsp next time. Served over whole wheat penne.

  • najusms Posted: 07/27/10
    Worthy of a Special Occasion

    This was wonderful. I made it for my husband's bday last night & he absolutely loved it. I ended up adding a bit more clam juice because I thought there wasn't enough sauce but it ended up a bit runnier than I wanted. Either way, I can't wait to make this again & he can't wait to eat it again. He woke up this morning talking about it. I used 1/4 tsp red pepper flakes and thought it could have had more. He thought it was just enough. DELICIOUS!!!!!

  • loncher04285 Posted: 11/10/10
    Worthy of a Special Occasion

    This was so good. I used shrimp and scallops.

  • karynmorse Posted: 03/09/11
    Worthy of a Special Occasion

    Great, easy, delicious recipe for a dinner party!

  • Crackerjack Posted: 11/15/09
    Worthy of a Special Occasion

    This looked great in the picture, but this type of pasta with lots of different types of shellfish can sometimes be hard to get right. Well, this one was DELICIOUS!!! My husband loved it- he is a big fan of seafood, but not a big eater, but he finished at least 2 helping himself. I followed teh recipe exactly and served it with the broccoli rabe (which had a really good flavor but a little too crunchy for my taste) and fresh french bread. It was easy to make, but had a lot of steps and I thought took more than 30 minutes to prepare. Will DEFINTELY make again and probably for company as well. Would make a good special occassion recipe for those people who enjoy seafood.

  • Belladonna714 Posted: 11/30/10
    Worthy of a Special Occasion

    This was fabulous! My boyfreind said it tasted like something he'd get at a resturant:) I used better than boullion clam base in place of clam juice. Can't wait to serve this at my next dinner party...or weeknight meal!

  • Serendipitous Posted: 10/31/09
    Worthy of a Special Occasion

    This was delicious! My family loved it. Very easy to prepare, too.

  • sandlady48 Posted: 11/30/10
    Worthy of a Special Occasion

    Love, love, love this. Actually I make it all the time but I am generous enough to share with you all. I am not a big fan of tomato paste so omit that (I separate the juice from the tomatoes, cook down the tomatoes for 20 minutes, then add the liquid in when I add the clam juice) and we prefer Angel Hair Pasta, but those are the only changes I make. This expands and contracts for just the two of us and I've served it to 12. I serve it in the pot I make it in, makes a great presentation table center.

  • augatamanda Posted: 12/06/10
    Worthy of a Special Occasion

    I really did like this, and so did my boyfriend. We didnt use all the seafood. only 1/2 off shrimp. I thought all of the other seafood would be too fishy in the flavor. I used spaghetti, and cooked it al dente which was awesome! used about 4 garlic cloves, 1/2 an white onion. I cooked the shrimp by itself, took it off.. and then i browned the garlic and onions, and added the canned tomatoes. and just warmed it up. I actually used tomato sauce instead of paste, and used FRESH basil instead of parsely! awesome!!!!

  • GAFoodLover Posted: 11/05/11
    Worthy of a Special Occasion

    Excellent. I don't like the texture of scallops, so I substituted lobster (from one medium tail). Yum! I also added a jigger of dry white wine. The spicy heat of the dish is critical, so either increase the amount of pepper flakes or put a jar of crushed red pepper on the table so you can add more to taste.

  • Lisa3002 Posted: 10/06/12
    Worthy of a Special Occasion

    Delicious!!

  • dturnips Posted: 11/14/12
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    Recipe is very simple and had a great flavor, but i would have preferred a thicker sauce. I varied by adding mushrooms and white wine. I should have gone for a can of tomato paste, too.

  • lcurcio Posted: 02/14/14
    Worthy of a Special Occasion

    excellent dish! must get good bread to seep up the sauce. a definite keeper!

  • Cookingmommy1 Posted: 02/13/14
    Worthy of a Special Occasion

    This recipe was delicious. I couldn't use my mussels because I did something wrong but even without them it was delicious. I added a little corn starch to thicken the sauce and it was a hit. Even my 10 year old picky eater said it was the best recipe I've made.

  • 2simmer Posted: 01/22/14
    Worthy of a Special Occasion

    OMG, this is "Fantastic" and quick. My hubby said he would eat it the following night! We are having friends over on Valentine's Day, what a great dish. It is also fun to watch the videos. I love to cook and bake, what a pleasure to be in the kitchen, really.

  • lksmithnj Posted: 01/18/14
    Worthy of a Special Occasion

    I'd give this one 10 stars if I could, it's that good. Mostly followed the recipe but used more garlic, a lot more shrimp, and served over half regular/half spinach linguini. 1/4 tsp. red pepper flakes is a decent amount of heat and a nice thing about this recipe is that all the components can be adjusted to suit your own taste without compromising the overall flavor. Use more or less of each of the seafood, more/less garlic, red pepper, etc. Just enough left over from two dinner size servings for two appetizer portions tonight. I served it with an arugula salad dressed only with a lemon juice/olive oil dressing and a whole grain Italian bread. Delicious! Should have taken a photo, just to prove that it turned out exactly the way it looks here. I'll definitely be making this again and again.

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