Spaghetti with Mussels Scallops and Shrimp
|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|
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.