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Pasta Shells With Seafood Tomato Sauce

Healthycooking's picture
Ingredients
  Small clams 2 1⁄2 Pound, scrubbed (About 45, Small Ones)
  Fresh mussels 3⁄4 Pound, scrubbed and debearded (About 10 Mussels)
  Cornmeal 2 Tablespoon
  Vegetable cooking spray 1
  Olive oil 2 Tablespoon
  Chopped onion 3 Cup (48 tbs)
  Diced green bell pepper 2 Cup (32 tbs)
  Garlic 4 Clove (20 gm), minced
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried rosemary 1⁄4 Teaspoon, crushed
  Dried thyme 1⁄4 Teaspoon
  Canned no salt added whole tomatoes 29 Ounce, chopped (2 Cans, 14 1/2 Ounce Each Undrained)
  Clam juice 8 Ounce (1 Bottle)
  No salt added tomato sauce 8 Ounce (1 Can)
  Medium shrimp 1 Pound, peeled and deveined
  Sea scallops 1 Pound
  Cooked pasta shells 10 Cup (160 tbs) (About 1 1/4 Pounds Uncooked Pasta, Serve Pasta Hot)
Directions

Place clams and mussels in a large bowl, and cover with cold water.
Sprinkle with cornmeal; let stand 30 minutes.
Drain and rinse.
Coat a large Dutch oven with cooking spray; add olive oil, and place over medium heat until hot.
Add onion, bell pepper, and garlic; saute 5 minutes.
Add chopped parsley and next 8 ingredients; bring to a boil.
Covet, reduce heat, and simmer 1 hour, stirring occasionally.
Add clams, mussels, shrimp, and sea scallops, and stir well.
Cover and cook over medium heat 8 minutes or until clam and mussel shells open and shrimp and sea scallops are done.
Discard any unopened shells.

Recipe Summary

Method: 
Saute
Ingredient: 
Pasta

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