Arrabbiata Di Mare Recipe

Pasta & Risotto

1. 1

   Cook linguine

   Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

2. 2

   Prepare seafood

   Rinse the clams and mussels under cold running water. Scrub shells and remove beards from mussels. Discard any shellfish that is open or does not close when tapped.

3. 3

   Sauté aromatics and chili

   In a large skillet, heat olive oil over medium heat. Add minced garlic and Calabrian chili peppers; sauté until fragrant and lightly colored, about 1-2 minutes.

4. 4

   Make the tomato sauce

   Pour in crushed tomatoes and white wine. Bring to a simmer and reduce heat to maintain a gentle simmer for 10-12 minutes to thicken the sauce. Season with salt and pepper.

5. 5

   Cook seafood in sauce

   Add the clams and mussels to the sauce. Cover and cook until shells open, about 5-7 minutes. Discard any shellfish that does not open.

6. 6

   Combine pasta with sauce and finish

   Add the cooked linguine to the skillet with the seafood and sauce. Toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce. Stir in chopped parsley and lemon zest.

7. 7

   Serve

   Taste and adjust seasoning with salt and pepper. Divide among bowls and serve immediately, optionally with extra chili flakes or parsley.