Seafood Arrabbiata
A spicy seafood tomato sauce served over linguine. Made with clams, scallops, and shrimp. Perfect for weeknight dinners.
Ingredients
- 1 16 oz box uncooked linguine
- 2 tablespoons chili olive oil divided, (can substitute regular olive oil)
- 8 ounces sea scallops
- 8 ounces peeled and deveined medium shrimp
- salt and pepper to taste
- 1 medium onion chopped
- 1/4 teaspoon crushed red pepper or 1/2 teaspoon if using regular olive oil
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon anchovy paste optional
- 1 28 oz can diced tomatoes
- 1/2 cup tomato puree
- 1/2 cup clam juice
- 24 littleneck clams
- 2 tablespoons chopped fresh parsley plus more for garnish
Instructions
- Before beginning, add the clams to a large bowl and cover the clams with water.24 littleneck clams
- Bring a large pasta pot of water to a boil. While waiting for the water to boil, heat 1 tablespoon chili oil or olive in a large skillet over medium-high heat.
- Season the scallops with salt and pepper and add to the pan and cook for 1-2 minutes on each side, or until lightly browned.8 ounces sea scallops, salt and pepper
- Remove from pan, transfer to a plate, and keep warm. Repeat with the shrimp - season with salt and pepper and cook for 1 minute on each side, or until pink. Add to the same plate as the scallops.8 ounces peeled and deveined medium shrimp, salt and pepper
- Heat the remaining 1 tablespoon oil in the pan over medium-high heat and add the onion, red pepper, and garlic. Cook for 5 minutes, stirring occasionally.1 medium onion, 1/4 teaspoon crushed red pepper, 4 garlic cloves
- At this point, if your water is boiling, add the pasta and cook according to package directions for al dente. Before draining, reserve 1/4 cup pasta water, then drain and add the pasta back to the pasta pot. Add the scallops and shrimp to the pasta pot as well.1 16 oz box uncooked linguine
- Add the tomato paste and anchovy paste if using, stirring to combine.2 tablespoons tomato paste, 1 teaspoon anchovy paste
- Stir in the diced tomatoes and tomato puree.1 28 oz can diced tomatoes, 1/2 cup tomato puree
- Bring to a boil and cook for 2 minutes. Add in the clam juice and the reserved pasta water and cook for another minute.1/2 cup clam juice
- Drain your clams by removing them one by one from the water
- Add the clams to the sauce, cover, and reduce heat to medium.
- Cook for 10 minutes or until clams open.
- Pour the clams and sauce into the pasta pot with the pasta, tossing to coat.
- Add parsley and stir to combine.2 tablespoons chopped fresh parsley
- Spoon into bowls and serve.
Don't pour the water over the clams to drain or any sand extracted will just be deposited back on the clams
After 10 minutes, give the pan a good side-to-side shake with the lid still on. The clams should open when you do so.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!