Gemelli Pasta With Clams, Scallops and Shrimp |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this one in the August 2004 issue of Cooking Light and wanted to save. Prepare the pasta while the seafood sauce cooks and you can have dinner in a short time. Don't let the long list of ingredients scare you off! Ingredients:
1 tablespoon olive oil |
1 cup onion, chopped |
1 cup yellow bell pepper, chopped |
3 garlic cloves, minced |
1/2 cup dry white wine |
1/4 teaspoon crushed red pepper flakes (to taste) |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/2 cup canned clams, undrained (chopped) |
1/4 cup flat leaf parsley, chopped |
2 tablespoons tarragon, chopped or 1 1/2 teaspoons dried tarragon |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/2 lb medium shrimp, peeled and deveined |
1/2 lb scallops |
5 cups hot cooked gemelli pasta (about 6 ounces uncooked short tube-shaped pasta) |
5 tablespoons fresh parmesan cheese, grated |
Directions:
1. Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper, cook for 5 minutes, stirring frequently. Add garlic and cook for an additional 1 minute, stirring frequently.
2. Stir in wine, crushed red pepper and diced tomatoes, bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
3. Add clams and next 6 ingredients (through scallops. Cook for 3 minutes or until shrimp are done.
4. Serve seafood mixture over pasta and sprinkle with cheese.
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