Pasta Shells With Seafood Tomato Sauce
|Small clams||2 1⁄2 Pound, scrubbed (About 45, Small Ones)|
|Fresh mussels||3⁄4 Pound, scrubbed and debearded (About 10 Mussels)|
|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)|
|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)|
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.