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Seafood Arrabbiata

July 6, 2010

I’m not sure why I’m thinking about Red Lobster right now, but whenever I think of seafood, and cooking, and restaurants, and laziness, my mind wanders to that magical place where butter comes melted in plastic dishes and the biscuits are filled with cheddar cheese and chives. Where no matter what time you arrive between the hours of 3 p.m. and 10 p.m. there is at least an hour wait, and the clientele makes you wonder seriously about…a lot of things.

Red Lobster, incidentally, has absolutely nothing to do with this post, other than that it serves some of the ingredients in this delicious dish and really is a fine establishment. You go, lobster fest, you go.

As my mom has reminded me countless times, “arrabbiata,” in Italian, means “angry.” Isn’t that so lovely? It rolls out of your mouth a bit angrily, too.

My lips burned. Where I splashed onto my cheeks, it burned. But I kept going back in for more.

What a great vacation meal.

Seafood Arrabbiata

from Cooking Light

  • 8 ounces uncooked whole wheat linguine
  • 2  tablespoons extra-virgin olive oil, divided
  • 6 ounces big fat sea scallops
  • 6 ounces 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 petite-cut diced tomatoes, drained
  • 1/2  cup clam juice
  • 12 littleneck clams
  • 12 mussels, scrubbed and debearded
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon thinly sliced fresh basil

Cook pasta according to package directions, omitting salt and fat; drain. 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. 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; 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 scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.

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