Total Time
30 Mins
4 servings (serving size: about 2 cups)

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

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

Outstanding and Simple

July 25, 2017
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!

GREAT! presentation

July 07, 2018
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!

2simmer's Review

January 22, 2014
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.

lcurcio's Review

February 14, 2014
excellent dish! must get good bread to seep up the sauce. a definite keeper!

karynmorse's Review

March 09, 2011
Great, easy, delicious recipe for a dinner party!

najusms's Review

July 27, 2010
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!!!!!

sandlady48's Review

November 30, 2010
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.

jhardy's Review

January 28, 2014

GAFoodLover's Review

November 05, 2011
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.

loncher04285's Review

November 10, 2010
This was so good. I used shrimp and scallops.