Pasta With Seafood Recipe

Summary

CourseMain Ingredient

Ingredients

 Scallops6 Ounce
 Shelled shrimp8 Ounce
 Clams12 Small
 Spinach spaghetti6 Ounce
 Yellow sweet pepper1 , cut into 3/4 inch pieces
 Chopped onion1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), minced
 Instant chicken bouillon granules1⁄2 Teaspoon
 Dried basil1 Teaspoon, crushed
 Dried oregano1⁄2 Teaspoon, crushed
 Cornstarch2 Tablespoon
 Tomatoes2 Medium, seeded and chopped
 Snipped parsley2 Tablespoon
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1418 Calories from Fat 148

% Daily Value*

Total Fat 23 g35%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 465 mg

Sodium 1829.4 mg76.2%

Total Carbohydrates 187 g62.4%

Dietary Fiber 34 g136.1%

Sugars 13.7 g

Protein 134 g268.6%

Vitamin A 129.9% Vitamin C 566.8%

Calcium 88.2% Iron 189.6%

*Based on a 2000 Calorie diet

Directions

Thaw scallops and shrimp, if frozen.
Halve any large scallops.
Devein shrimp.
Scrub clams under cold running water.
Cover clams with salted water, using 3 tablespoons salt to 8 cups cold water.
Soak for 15 minutes; drain and rinse.
Discard water.
Repeat twice.
Set aside.
Cook spaghetti according to package directions; drain and keep warm.
In a large skillet cook clams, yellow sweet pepper, onion, garlic, bouillon granules, basil, oregano, and 1/4 teaspoon pepper, covered, in 1 cup water about 5 minutes or till vegetables are nearly tender and clams have opened.
Remove clams; discard any unopened shells.
Stir together cornstarch and 2 tablespoons water; stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in scallops and shrimp.
Cook 3 to 4 minutes more or till scallops are opaque and shrimp turn pink.
Stir in tomatoes and clams; heat through.
Toss hot spaghetti with seafood mixture and parsley.
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