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Pasta With Seafood

Diet.Chef's picture
Ingredients
  Scallops 6 Ounce
  Shelled shrimp 8 Ounce
  Clams 12 Small
  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
  Cornstarch 2 Tablespoon
  Tomatoes 2 Medium, seeded and chopped
  Snipped parsley 2 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Thaw scallops and shrimp, if frozen.
Halve any large scallops.
Devein shrimp.
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.
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.

Recipe Summary

Course: 
Main Dish
Ingredient: 
Pasta

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