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, but haven’t made it since. That’s going to change at some point this week, do I decided 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.
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 drom the pasta pot )
12 littleneck clams ( about a pound )
1 lb. mussels, scrubbed and debearded
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 sauté pan 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.