Frutta Di Mare Pasta
|Large mussels||2 Pound|
|Extra virgin olive oil||6 Tablespoon|
|Garlic||4 Clove (20 gm), finely minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned italian tomatoes||2 Cup (32 tbs), drained (Whole Tomatoes, Reserving 1/2 Cup Juice)|
|Tomato paste||1 Tablespoon|
|Chopped italian flat leaf parsley||1⁄2 Cup (8 tbs)|
|Bay scallops/Sea scallops||1 Pound|
|Medium shrimp||1 Pound, shelled and deveined|
|Fettucine/Spaghetti||1 1⁄2 Pound|
|Freshly ground black pepper||To Taste|
Examine mussels, discard any that are cracked or not tightly closed.
Scrub mussels thoroughly under running water, pulling out and discarding fiberlike "beards" from between shells.
Scrub clams and place in cold water to cover until ready to use.
Heat oil in stockpot over medium-heat, add garlic, and saute just 1 minute.
Add wine and simmer 1 more minute.
Add all remaining ingredients, including 1/2 cup reserved tomato juice, except shellfish and pasta.
Bring to a boil, then reduce heat and simmer 5 minutes.
Add clams and mussels to sauce, cover tightly and cook 5 minutes.
Add scallops and shrimp and cook covered 5 to 10 minutes more, or until clams and mussels open, scallops are opaque, and shrimp are pink.
Do not overcook or shellfish will become tough.
Serve over fettucine or spaghetti, cooked according to package directions.