Seafood pasta arrabbiata
2
- Prep Time20 min
- Total Time20 min
- Makes4 servings
Ingredients
1/2 450-g pkg fettuccine or linguine pasta
4 cups Classic Arrabbiata Tomato Sauce, recipe link below
1-kg bag mussels
500 g bay scallops
250 g uncooked shrimp, peeled
1/2 tsp salt
1/3 cup chopped fresh basil, or parsley leaves
Instructions
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. As soon as pasta is added to water, pour tomato sauce into a large wide saucepan set over medium-high heat. Cover and bring to a boil, stirring often.
Meanwhile, scrub mussels and remove beards. Discard any that are open. Add mussels, scallops and shrimp to sauce. Cook, covered and stirring often, until mussels open and shrimp are bright pink, 4 to 6 minutes. Discard any mussels that don't open. Stir in salt.
When seafood is cooked, add pasta to sauce in pan. Stir until evenly mixed. Serve in wide pasta bowls sprinkled with fresh basil.
Nutrition (per serving)
Calories 535, Protein 45.7g, Carbohydrates 65.8g, Fat 10.5g, Fibre 6.6g, Sodium 1178mg.
Mussels, scallops and plump shrimp abound in this spicy, saucy pasta toss. Make our Classic Arrabbiata Tomato Sauce a few days ahead (or even a few months, if you freeze it). All you have to do is reheat it and stir in the seafood for a satisfying dinner.
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