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Spaghetti With Mussels Scallops And Shrimp

21st.Century.Chef's picture
Ingredients
  Light olive oil 3 Tablespoon
  Onion 1 Large, minced
  Garlic 2 Clove (10 gm), minced
  Dry white wine 1⁄4 Cup (4 tbs)
  Dried basil/1 1/2 tablespoons fresh basil 1 1⁄2 Teaspoon
  Dried marjoram/1 tablespoon fresh marjoram 1 Teaspoon
  Canned tomatoes 1 1⁄2 Cup (24 tbs), well drained
  Mussels/2 pounds small clams, scrubbed 1 1⁄2 Pound, scrubbed and debearded
  Sea scallops 1 Pound, halved
  Large shrimp 1 Pound, peeled, deveined and butterflied
  Freshly ground pepper To Taste
  Spaghetti 1 Pound, cooked al dente
Directions

Heat oil in 4- or 5-quart saucepan over medium-high heat.
Add onion and saute until lightly golden.
Add garlic and saute an additional 30 seconds.
Stir in wine, basil and marjoram and cook 1 minute.
Add tomatoes, increase heat and boil 5 minutes.
Reduce heat to medium, add mussels or clams, cover and cook until shells open about 1/2 inch, approximately 5 minutes.
Add scallops and shrimp.
Cover and cook until scallops and shrimp are barely firm, about 2 to 3 minutes.
Season to taste with salt and pepper, add spaghetti and toss gently to mix.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Snack
Method: 
Boiled
Ingredient: 
Shrimp

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