Pasta Shells with Seafood-Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Sea scallops are also bivalves and are available fresh in the winter. Ingredients:
2 1/2 pounds small fresh clams, scrubbed (about 45 clams) |
3/4 pound fresh mussels, scrubbed and debearded (about 10 mussels) |
2 tablespoons cornmeal |
vegetable cooking spray |
2 tablespoons olive oil |
3 cups chopped onion |
2 cups diced green bell pepper |
4 garlic cloves, minced |
1/2 cup chopped fresh parsley |
1/2 cup dry red wine |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon dried thyme |
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
1 (8-ounce) bottle clam juice |
1 (8-ounce) can no-salt-added tomato sauce |
1 pound medium shrimp, peeled |
1 pound sea scallops |
10 cup hot cooked small pasta shells (about 1 1/4 pound uncooked pasta) |
Directions:
1. Place clams and mussels in a large bowl, and cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
2. Coat a large Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add the onion, bell pepper, and garlic, and sauté 5 minutes.
3. Add parsley and next 8 ingredients (parsley through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
4. Add the clams, mussels, shrimp, and sea scallops, and stir well. Cover and cook over medium heat 8 minutes or until clam and mussel shells open and shrimp and sea scallops are done. Discard any unopened shells. Serve over pasta.
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