Pasta With Seafood
|Shelled shrimp||8 Ounce|
|Spinach spaghetti||6 Ounce|
|Yellow sweet pepper||1 , cut into 3/4 inch pieces|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Dried basil||1 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Tomatoes||2 Medium, seeded and chopped|
|Snipped parsley||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Thaw scallops and shrimp, 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.
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 1/4 teaspoon pepper, covered, in 1 cup water about 5 minutes or till vegetables are nearly tender and clams have opened.
Remove clams; discard any unopened shells.
Stir together cornstarch and 2 tablespoons water; stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in scallops and shrimp.
Cook 3 to 4 minutes more or till scallops are opaque and shrimp turn pink.
Stir in tomatoes and clams; heat through.
Toss hot spaghetti with seafood mixture and parsley.