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Shrimp, Clams, and Scallops Pasta
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Delicious seafood medley in savory red sauce over pasta, served with garlic bread and green salad.
Ingredients:
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 3 cloves garlic, minced, divided
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 0.5 cup white wine
  • 1 tablespoon sugar
  • 1 tablespoon crushed red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 large bay leaf
  • 1 (16 ounce) package uncooked spaghetti
  • 1 pound clams
  • 1 pound shrimp
  • 1 pound scallops
  • 0.5 cup grated Parmesan cheese
Instructions:
  • In a saucepan over medium heat, heat 2 teaspoons of oil. Sauté onion and two-thirds of the garlic until tender, about 3 to 5 minutes. Stir in crushed tomatoes, tomato paste, wine, sugar, pepper flakes, oregano, salt, and bay leaf. Simmer uncovered for 1 hour, stirring occasionally.
  • When the sauce has 20 minutes left, boil a large pot of lightly salted water. Cook spaghetti until al dente, about 12 minutes, stirring occasionally.
  • While the pasta cooks, set up a steamer insert in a saucepan with water just below the steamer. Bring to a boil. Steam clams until shells open (5-7 minutes). Remove any unopened clams and stir the rest into the sauce.
  • In a large skillet over medium heat, heat the remaining 2 teaspoons of oil until shimmering. Add the shrimp and scallops, cooking and stirring until they turn opaque, which should take about 2 minutes. Then, stir in the rest of the garlic and transfer the seafood mixture to the sauce.
  • Drain the spaghetti and top with seafood sauce. Sprinkle Parmesan cheese for garnish.

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