Tested till perfect Spaghettini with Scallop Arrabbiata
Spaghettini with Scallop Arrabbiata
Photography by Matthew Kimura

Spaghettini with Scallop Arrabbiata

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2010

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Cook time 23 minutes
  • Portion size 4 to 6


  • 12 oz 12ozspaghettini
  • 16 16sea scallopsea scallops, (about 14 oz/400 g)
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 oz 2ozpancetta, coarsely chopped
  • 1 1small onion, chopped
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tsphot pepper flakes
  • 1/4 tsp 1/4tsppepper
  • 1 can 1can(19 oz/540 mL) whole tomatoes
  • 2 tbsp 2tbspchopped fresh parsley
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In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, remove tough muscle from each scallop; sprinkle with 1/4 tsp (1 mL) of the salt. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops, in batches, until golden, about 2 minutes. Remove and set aside.

In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.

Add onion, garlic, hot pepper flakes, pepper and remaining salt; cook, stirring occasionally, until onion is softened, about 5 minutes.

Mash tomatoes and add to pan; cook, stirring occasionally, until thickened, about 10 minutes.

Add parsley and scallops; cook until scallops are opaque, about 1 minute. Toss with pasta.

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Nutritional Information Per each of 6 servings: about

cal 372 pro 20g total fat 10g sat. fat 3g
carb 49g fibre 3g chol 28mg sodium 810mg
potassium 465mg

% RDI:

calcium 6 iron 26 vit A 4 vit C 23
folate 58
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