Seafood arrabbiata is a popular Italian dish made with spicy tomato sauce and seafood proteins. The sauce is typically a combination of fresh tomatoes, chili peppers, garlic, and olive oil, mixed with some herbs and spices. There are various types of seafood used in arrabbiata dishes, such as shrimp, mussels, or clams, depending on the preference of the cook or restaurant. Seafood arrabbiata is usually served with pasta, such as spaghetti or linguine, and is known for its tangy, spicy flavor.
The Italian word “arrabbiata” literally means “angry”; in the Romanesco dialect, the adjective arrabbiata refers to a trait—in this case, spiciness—that has been taken too far. In reality, “arrabbiata” refers to any dish prepared in a skillet with a lot of oil, garlic, and chile to make one extremely thirsty.
During the 1950s and 1960s, when hot (here, spicy or peppery) food was popular in Roman cuisine, the dish was created. Numerous Italian films have featured the dish, most notably Federico Fellini’s Roma (1972) and Marco Ferrari’s La Grande Bouffe (1973).
INGREDIENTS
- 8 ounces of 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
How to Make It:
Add shrimp and bay scallops to a skillet with two teaspoons of heated olive oil.
Cook for three to five minutes.
Once the heat is off, cover the mixture.
Combine one tablespoon of olive oil, onion, and garlic in a separate pan.
Cook for two to four minutes.
Add the diced tomatoes and tomato paste.
Bring to a boil, then simmer for two to four minutes.
Add the clams and their liquid.
For five minutes, cover and lower the heat to medium.
Stir in the shrimp and scallops after the clams open.
Toss with warm linguine.
The finished product is a delicious entrée fit for a casual night at home or a fancy home-cooked meal.