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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. Ingredients:
5 garlic cloves, minced |
2 tablespoons olive oil |
1 jar (24 ounces) tomato basil pasta sauce |
1 bottle (8 ounces) clam juice |
1 cup dry white wine or chicken broth |
1/4 cup water |
1 teaspoon salt |
1 teaspoon sugar |
1 teaspoon crushed red pepper flakes |
1 teaspoon minced fresh basil |
1 teaspoon minced fresh thyme |
1 pound fresh littleneck clams |
1 pound fresh mussels, scrubbed and beards removed |
1 pound uncooked medium shrimp, peeled and deveined |
1 pound bay scallops |
1 package (6 ounces) fresh baby spinach |
Directions:
1. In a Dutch oven, saute garlic in oil until tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
3. Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels. Yield: 8 servings (3 quarts).
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