 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Use spaghetti, angel hair, or fettucine for the pasta. The fruit is shrimp, littleneck clams, and mussels. This recipe comes from the can of Vegeta seasoning. It is comprised of salt, dehydrated vegetables (carrot, parsnip, onion, potato, celery, parsley leaves), MSG, sugar, cornstarch, black pepper, nutmeg, disodium inosinate, riboflavin (color). Or use vegetable or chicken bouillon. Ingredients:
10 ounces pasta (angel hair, spaghetti) |
3 tablespoons olive oil |
1/2 cup onion, chopped |
2 garlic cloves, minced |
7 ounces littleneck clams |
10 ounces shrimp, peeled tail intact |
10 ounces mussels |
3/4 cup tomato puree |
1 tablespoon vegeta |
3 tablespoons dry white wine |
salt (optional) |
2 tablespoons fresh parsley, chopped |
grated parmesan cheese |
Directions:
1. Prepare pasta according to package directions; drain.
2. In a large saute pan, heat oil and briefly saute onion and garlic; add clams, shrimp, mussels, and tomato puree.
3. Season with Vegeta, add 3 tablespoons water plus 1 teaspoon water, and cook, covered, until shells open, about 5 to 8 minutes (the clams will open last, but you have to discard any mussels or clams that don't open at all).
4. Stir in wine and add salt, if needed.
5. Combine pasta and seafood sauce in a large serving dish, toss well.
6. Garnish with fresh parsley and grated Parmesan cheese.
|
|