I made this for company. It was good but the clams and mussels that we bought a Santa Monica Seafood didn't open - no clams opened but about half the mussels did. i doubled the sauce per a review and that was a good thing. I would add more crushed red pepper next time. To simplify, I mixed red pepper, tom paste, diced tomato and clam juice together ahead. So to start, i sauteed the onion and garlic, added the tomato mixture and then all the seafood a once when the sauce had simmered a bit, covered and waited for the shellfish to open.........Still really good!
Couple of helpful tips that I would consider next time I make this.-I took the tails off beforehand. The presentation isn't as nice, but it's easier to eat. -I prefer Sea Scallops over Bay Scallops. Better flavor and more tender. And even though they're more expensive, you have other shellfish in the dish, so you don't need that many.-Buy an extra can of diced tomatoes. (I used diced San Marzano for this recipe obviously). I wouldn't use all of it, but maybe another half can. I had barely enough sauce to cover the pasta, but you always want a little extra for dipping the bread in!-I used Buitoni fresh pasta (in the cheese aisle) instead of boxed pasta. Big difference and cooks much quicker!
I think I've discovered that me and my family do not care for mussels. The clams were good though. My market did not have bay scallops so I substituted some fresh cracked dungeness crab added at the last minute. 1/2 teaspoon of red pepper flakes is too hot for this, IMO. It really takes away from the seafood. I think I'd also use a whole cup of clam juice as the sauce was pretty thick after draining the tomatoes. I think more of a brothy consistency would be better here. Would make again with these changes.
I made this a couple of months ago and it was the bomb. I added calamari with lots of tentacles. I also used the big Bay Scallops. The broth/sauce was absolutely delicious. Since I don't like a lot of heat I used 1/4 teaspoon of crushed red pepper. Everyone LOVED it. I'm going to make it again and perhaps add some lobster.
excellent dish! must get good bread to seep up the sauce. a definite keeper!
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.
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.
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.
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.
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.
Great, easy, delicious recipe for a dinner party!
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.
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!!!!
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.
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!
This was so good. I used shrimp and scallops.
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!!!!!
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.
This was delicious! My family loved it. Very easy to prepare, too.