Seafood Arrabbiata

• 8 ounces 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

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. Add scallops and shrimp to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tablespoon oil in 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. Add clams; cover, reduce heat to medium, and cook 4 minutes. 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. Serve over pasta. Sprinkle with basil.

linguine, extravirgin olive oil, bay scallops, shrimp, onion, red pepper, garlic, tomato paste, petite, clam juice, littleneck clams, mussels, parsley, fresh basil

Taken from www.myrecipes.com/recipe/seafood-arrabbiata (may not work)