I was working on a shrimp dish for an upcoming spiralizing class when I remembered this recipe. I actually posted it a couple of years ago and haven’t made it since. It’s definitely back in the rotation for some time this week, so I’m going to post it again.
Every now and then, you want a dish that gets a “Wow!” reaction when you set the serving bowl in the middle of the table. This is it! As a bonus, if you pick up your seafood earlier in the day, you can have it on the table in a half hour.
This recipe is adapted from a 2009 recipe in Cooking Light magazine called “Seafood Arrabiata.” It serves four people.
1 pound of pasta of your choice
2 tablespoons olive oil, divided
1/2 lb scallops ( if using sea scallops, cut in half )
1/2 lb peeled and deveined medium shrimp
1/2 cup chopped onion
1/4 to 1/2 teaspoon crushed red pepper
3 garlic cloves, minced
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup clam juice ( or salted water from the pasta pot )
12 littleneck clams ( about a pound )
1 lb mussels, scrubbed and de-bearded
2 tablespoons chopped fresh parsley ( or basil )
1 tablespoon thinly sliced fresh basil for garnish
1. Cook pasta according to package directions.
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.
3. 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 ( or pasta water); 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 the scallop mixture and parsley (or basil); cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil or parsley.
Add a simple salad and a warm loaf of bread, and you’ll have a memorable meal.