Seafood pasta arrabbiata



20 min


4 servings

* PLUS Cooking time: 8 minutes


  • 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


  • 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
  • 45.7 g,
  • Carbohydrates
  • 65.8 g,
  • Fat
  • 10.5 g,
  • Fibre
  • 6.6 g,
  • Sodium
  • 1178 mg.

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.