Spaghettini with Scallop Arrabbiata Spaghettini with Scallop Arrabbiata

Spaghettini with Scallop Arrabbiata 580 Image by: Spaghettini with Scallop Arrabbiata 580 Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2010



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.

More scallop recipes:

Nutritional facts Per each of 6 servings: about

  • Sodium 810 mg
  • Protein 20 g
  • Calories 372.0
  • Total fat 10 g
  • Potassium 465 mg
  • Cholesterol 28 mg
  • Saturated fat 3 g
  • Total carbohydrate 49 g


  • Iron 26.0
  • Folate 58.0
  • Calcium 6.0
  • Vitamin A 4.0
  • Vitamin C 23.0
Share X
Lunch & Dinner

Spaghettini with Scallop Arrabbiata