Rating: 5 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 19

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

Recipe by Cooking Light November 2009

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
4 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • 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.

Nutrition Facts

444 calories; fat 10g; saturated fat 1.6g; mono fat 5.3g; poly fat 1.5g; protein 34g; carbohydrates 54g; fiber 3.9g; cholesterol 102mg; iron 9.3mg; sodium 447mg; calcium 95mg.
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