Gemelli Pasta with Clams, Scallops, and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Prepare the pasta while the seafood sauce simmers, and you'll have dinner in about 30 minutes. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1 cup chopped yellow bell pepper |
3 garlic cloves, minced |
1/2 cup dry white wine |
1/4 teaspoon crushed red pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
1/2 cup chopped canned clams, undrained |
1/4 cup chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh or 1 1/2 teaspoons dried tarragon |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 pound medium shrimp, peeled and deveined |
1/2 pound bay scallops |
5 cups hot cooked gemelli (about 6 ounces uncooked short tube-shaped pasta) |
5 tablespoons (about 1 1/4 ounces) grated fresh parmesan cheese |
Directions:
1. Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper; cook 5 minutes, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Stir in wine, crushed red pepper, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add clams and next 6 ingredients (through scallops); cook 3 minutes or until shrimp are done. Serve seafood mixture over pasta, and sprinkle with cheese.
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