Clams Arrabiata

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)
  • Butter
  • 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