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|1||tablespoon olive oil|
|2||cloves garlic, Minced|
|4 to 3||cups marinara sauce, (Homemade Or Store-Bought)|
|Shrimp Stock , (or clam juice)|
|½ Cup Each Mussels, Shrimp, Bay Scallops, Little Neck Clams|
|Fresh Italian Parsley|
|2||celery stalks, Chopped|
|½ Onion, Chopped|
|2 to 1||cup water|
|½ Cup White Wine|
|Red Pepper Flake|
In a small sauce pan, simmer stock ingredients. Bring water for pasta to a boil.
Clean seafood. Debeard mussels and slice shrimp in half down the middle.
Once water has come to a boil, add pasta.
In a large saute pan, heat olive oil. Add garlic and saute.
Add marinara sauce and strained stock. Add red pepper
flake and clams. Cook on high and bring to a low boil.
Then add mussels, cover and cook for 1 minute. When mussel
begin to open, add shrimp and parsley. Cover and cook for 1 or
2 minutes and then add scallops. Replace cover and cook for 2
to 3 minutes longer. Do not overcook the seafood. Shrimp
should be pink and scallops should be tender and just heated through.
Drain pasta. Transfer to a nice long pasta dish. Arrange shelled
seafood around the edge of dish. Pour sauce over pasta.
Garnish with parsley and parmesan if desired.