Clams Arrabbiata Recipes

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PENNE ARRABIATA

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 10



Penne Arrabiata image

Steps:

  • In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
  • Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
  • Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
  • Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

SEAFOOD ARRABBIATA

Arrabbiata is Italian for "angry"....the crushed red pepper in this recipe. to save time, substitute bottled minced garlic instead of the 3 cloves of garlic. Also feel free to substitute fettuccine or spaghetti instead of linguine!

Provided by Lynette !

Categories     Seafood

Time 40m

Number Of Ingredients 14



Seafood Arrabbiata image

Steps:

  • 1. Cook pasta according to the package directions, omitting salt and fat; drain.
  • 2. While pasta cooks, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the scallops and shrimp to the pan; cook 3 minutes. Remove from the pan; keep warm
  • 3. Heat remaining 1 tbsp oil in the 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.
  • 4. Add clams; cover, reduce heat to medium and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels are open. Discard any unopened shells.
  • 5. Stir in scallops and shrimp. Add parsley; cook 1 minute or until thoroughly heated.
  • 6. Serve over pasta. Sprinkle with basil.

8 oz linguine, uncooked
2 Tbsp extra virgin olive oil, divided
6 oz bay scallops
5 oz medium shrimp, peeled and deveined
1/2 c onion, chopped
1/4-1/2 tsp crushed red pepper flakes
3 clove garlic, minced
2 Tbsp tomato paste
1 can(s) petite cut diced tomatoes, 14.5 ounce, drained
1/2 c clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
2 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, thinly sliced

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