Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, seafood arrabiata. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Seafood Arrabiata is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Seafood Arrabiata is something that I’ve loved my whole life. They’re nice and they look fantastic.
Italian for "angry," arrabbiata is a spicy tomato sauce. Sprinkle shrimp with salt; add shrimp to pan. Sprinkle shrimp with salt; add shrimp to pan. This recipe for Seafood Arrabbiata from Cooking Light incorporates a few different types of shellfish into a spicy tomato broth that is served over pasta. "Arrabbiata" means "angry" in Italian alluding to the spiciness of the dish.
To get started with this recipe, we must prepare a few ingredients. You can cook seafood arrabiata using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Seafood Arrabiata:
- Prepare 8 oz uncooked linguine
- Take 2 tbsp olive oil, extra virgin, divided
- Take 6 oz scallops
- Prepare 6 oz shrimp, peeled and deveined
- Make ready 12 littleneck clams
- Take 6 oz mussels
- Take 1/2 cup chopped onion
- Prepare 1/4-1/2 teaspoon red pepper flakes
- Get 3 garlic cloves, minced
- Get 2 tbsp tomato paste
- Prepare 1/2 cup clam juice
- Prepare 2 tbsp chopped parsley, fresh
- Get 1 tbsp basil, thin sliced
- Make ready 1 (14.5 ounce) can diced tomatoes
Arrabbiata sauce is vegan but you can also load it with lots of added extras like peppers, eggplant, chicken, sausages, bacon, shrimp etc. Arrabiata means 'angry', so it is no surprise that this traditional Italian tomato sauce packs a bit of a punch. Paul Ainsworth's arrabiata sauce recipe is taken from his arancini dish where it is served alongside the Italian snack - but the sauce can also accompany meat or pasta. Heat the olive oil in a frying pan.
Steps to make Seafood Arrabiata:
- Cook pasta omitting salt and oil in water, drain. While the pasta cooks, heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add the scallops and shrimp; cook 3 minutes. Remove from pan; keep warm. Heat remaining 1 Tbsp oil in pan over medium-high heat. Add Orion, red pepper and garlic and 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 scallops and shrimps and parsley; cook 1 minute or until thoroughly heated.
- Serve over pasta. Sprinkle with basil.
- So, summer months in Florida aren't good for mussels. So I bought a bag of seafood mix and used that instead.
Paul Ainsworth's arrabiata sauce recipe is taken from his arancini dish where it is served alongside the Italian snack - but the sauce can also accompany meat or pasta. Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Remove the garlic, basil and chilli.
So that’s going to wrap this up for this special food seafood arrabiata recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
