Pasta Shells With Seafood Tomato Sauce Recipe
Ingredients
| Clams | 2 1/2 Pound, scrubbed | |
| Mussels | 3/4 pound, scrubbed | |
| Cornmeal | 2 Tablespoon | |
| Vegetable cooking spray | ||
| Olive oil | 2 Tablespoon | |
| Onion | 3 Cup (16 tbs), chopped | |
| Green bell pepper | 2 Cup (16 tbs), diced | |
| Garlic | 4 Clove (5gm), minced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dried rosemary | 1/4 Teaspoon, crushed | |
| Dried thyme | 1/4 Teaspoon | |
| Whole tomatoes | 2 Can (10oz), undrained | |
| Clam Juice | 1 Bottle (1l) | |
| Salt | 1 Can (10oz) | |
| 1 pound medium-size shrimp, peeled and deveined | ||
| Sea scallops | 1 pound | |
| Pasta shells | 10 Cup (16 tbs), uncooked | |
Directions
Place clams and mussels in a large bowl, and cover with cold water.
Sprinkle with cornmeal; let stand 30 minutes.
Drain and rinse.
Coat a large Dutch oven with cooking spray; add olive oil, and place over medium heat until hot.
Add onion, bell pepper, and garlic; saute 5 minutes.
Add chopped parsley and next 8 ingredients; bring to a boil.
Covet, reduce heat, and simmer 1 hour, stirring occasionally.
Add clams, mussels, shrimp, and sea scallops, and stir well.
Cover and cook over medium heat 8 minutes or until clam and mussel shells open and shrimp and sea scallops are done.
Discard any unopened shells.
Sprinkle with cornmeal; let stand 30 minutes.
Drain and rinse.
Coat a large Dutch oven with cooking spray; add olive oil, and place over medium heat until hot.
Add onion, bell pepper, and garlic; saute 5 minutes.
Add chopped parsley and next 8 ingredients; bring to a boil.
Covet, reduce heat, and simmer 1 hour, stirring occasionally.
Add clams, mussels, shrimp, and sea scallops, and stir well.
Cover and cook over medium heat 8 minutes or until clam and mussel shells open and shrimp and sea scallops are done.
Discard any unopened shells.
Chef
