Seafood Arrabbiata

8 ounces uncooked linguine

2 tablespoons extra-virgin olive oil, divided

6 ounces bay 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



1. Cook pasta according to package directions, omitting salt and fat; drain.



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. 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.



Cooking Light