Shrimp, Clams, and Scallops Pasta recipe
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Ingredients
- 2 teaspoons extra virgin olive oil 1 cup chopped onion 2 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 1 (6 ounce) can tomato paste ½ cup white wine 1 tablespoon sugar 1 teaspoon salt 2 teaspoons dried oregano 1 tablespoon crushed red pepper flakes 1 bay leaf 1 (16 ounce) package uncooked spaghetti 1 pound clams 2 teaspoons extra virgin olive oil 1 pound shrimp 1 pound scallops 1 clove garlic, minced ½ cup grated Parmesan cheese
Nutrition Info
- 450 caloriescarbohydrate: 59.2 gcholesterol: 129.6 mgfat: 6.5 gfiber: 6 gprotein: 36.8 gsaturatedFat: 1.6 gservingSize: -sodium: 938.3 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Shrimp, Clams, and Scallops Pasta
Directions
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Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.