Pasta with Seafood Recipe

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Pasta with Seafood

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Ingredients

6
ounces fresh or frozen scallops
1/2
pound fresh or frozen peeled and deveined shrimp
12
small clams
6
ounces dried spinach spaghetti
1
yellow sweet pepper, cut into 3/4-inch pieces
1/2
cup chopped onion
2
cloves garlic, minced
1/2
teaspoon instant chicken bouillon granules
1
teaspoon dried basil, crushed
1/2
teaspoon dried oregano, crushed
1/4
teaspoon pepper
2
tablespoons cornstarch
2
medium tomatoes, seeded and chopped
2
tablespoons snipped fresh parsley
1/4
cup grated Parmesan cheese
1
cup water
2
tablespoons cold water

Directions

1. Thaw shrimp and scallops, if frozen. Halve any large scallops. Scrub clams under cold running water. Cover clams with salted water, using 3 tablespoons salt to 8 cups cold water. Soak for 15 minutes; drain and rinse. Discard water. Repeat twice. Set aside.

2. Cook spaghetti according to package directions; drain and keep warm. In a large skillet cook clams, yellow sweet pepper, onion, garlic, bouillon granules, basil, oregano, and pepper in the 1 cup water about 5 minutes or until vegetables are nearly tender and clams have opened. Remove clams; discard any unopened shells.

3. Stir together cornstarch and the 2 tablespoons cold water; stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in scallops and shrimp. Cook 3 to 4 minutes more or until scallops are opaque and shrimp turn pink. Stir in tomatoes and clams; heat through. Stir in parsley. Serve over spaghetti. Serve with Parmesan cheese. Makes 6 servings.

Nutrition Facts (Pasta with Seafood)