Seafood Arrabbiata

By clbrosnan

Ingredients

• 8 ozs uncooked linguine
• 2 tbsp extra-virgin olive oil, divided
• 6 oz bay scallops
• 6 oz peeled and deveined medium shrimp
• 1/2 c chopped onion
• 1/4 to 1/2 tsp crushed red pepper
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 14.5 oz can petite-cut diced tomatoes drained'
• 1/2 c clam juice
• 12 littleneck clams
• 12 mussels, scrubbed and de-bearded
• 2 tbsp chopped fresh parsley
• 1 tbsp thinly sliced fresh basil

Preparation

Step 1

Cook pasta according to package instructions omitting salt and fat: drain

While pasta cooks heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Ass scallops and shrimp to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tbsp 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 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 are open. Discard any unopened shells. Stir ins clams mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.