Seafood Arrabbiata

Ingredients

• 6 ounces bay scallops 
• 14.5 ounce canned tomatoes diced drained canned
• 0.5 cup bottled clam juice 
• 0.3 teaspoon pepper red crushed
• 1 tablespoon basil fresh thinly sliced
• 2 tablespoons parsley fresh chopped
• 3  garlic cloves minced
• 8 ounces pasta uncooked
• 12  littleneck clams 
• 12  mussels scrubbed
• 2 tablespoons olive oil extra-virgin divided
• 0.5 cup onion chopped
• 6 ounces shrimp deveined peeled
• 2 tablespoons tomato paste 

Equipment

• frying pan

Directions

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.
3. Add scallops and shrimp to pan; cook 3 minutes.
4. Remove scallop mixture from pan; keep warm.
5. Heat remaining 1 tablespoon oil in pan over medium-high heat.
6. Add onion, red pepper, and garlic; cook 2 minutes.
7. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes.
8. Add clam juice; cook 1 minute.
9. Add clams; cover, reduce heat to medium, and cook 4 minutes.
10. 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.
11. Serve over pasta.
12. Sprinkle with basil.