Clams Arrabiata by Jay and Val
- 1 medium onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 28-oz. can diced tomatoes
- 20-24 littleneck clams, scrubbed
- 4 oz. ditalini (about 1 cup)
- Handful of torn basil leaves
- Country-style bread (for serving)
- Rousay Red #5 Hot Sauce
- 8-10 small shrimp cleaned and de-veined
- Bay Scallops (1 scoop)
- 4 medium-large cremini mushrooms sliced
- Melt 1 tbsp of butter in a sauce pan on medium heat and sautee sliced mushrooms for about 4-5 minutes (if using mushrooms). Remove mushrooms and put in a bowl.
- Melt 2 tbsp of butter in a sauce pan on medium-high heat and sautee garlic and onions for approx 4- 5 min then add the shrimp and scallops and cook another 7-8 minutes until starting to turn white. Add to the bowl with mushrooms.
- Add tomatoes to a pot and set heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12–15 minutes.
- Add clams and 2 cups of water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8–10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven’t opened by this time. After all clams open, remove from the pot.
- Put shrimp, scallops, mushrooms in the pot with the tomatoes
- Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8–10 minutes.
- Add clams back to the pot and warm for several minutes.
- Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping.
- Top with Rousay Red #5 to add some extra flavour and heat