Spaghetti with Mussels Scallops and Shrimp Recipe


Difficulty LevelMediumHealth IndexJust Enjoy
MethodMain Ingredient


 Light olive oil3 Tablespoon
 Onion1 Large, minced
 Garlic2 Clove (10 gm), minced
 Dry white wine1⁄4 Cup (4 tbs)
 Dried basil/1 1/2 tablespoons fresh basil1 1⁄2 Teaspoon
 Dried marjoram/1 tablespoon fresh marjoram1 Teaspoon
 Canned tomatoes1 1⁄2 Cup (24 tbs), well drained
 Mussels/2 pounds small clams, scrubbed1 1⁄2 Pound, scrubbed and debearded
 Sea scallops1 Pound, halved
 Large shrimp1 Pound, peeled, deveined and butterflied
 Freshly ground pepper To Taste
 Spaghetti1 Pound, cooked al dente

Nutrition Facts

Serving size: Complete recipe

Calories 3787 Calories from Fat 708

% Daily Value*

Total Fat 80 g123.1%

Saturated Fat 12.5 g62.3%

Trans Fat 0 g

Cholesterol 1029.6 mg

Sodium 3910.9 mg163%

Total Carbohydrates 450 g150.1%

Dietary Fiber 18.1 g72.2%

Sugars 14.2 g

Protein 328 g655.5%

Vitamin A 118.2% Vitamin C 242.8%

Calcium 119% Iron 385.3%

*Based on a 2000 Calorie diet


Heat oil in 4- or 5-quart saucepan over medium-high heat.
Add onion and saute until lightly golden.
Add garlic and saute an additional 30 seconds.
Stir in wine, basil and marjoram and cook 1 minute.
Add tomatoes, increase heat and boil 5 minutes.
Reduce heat to medium, add mussels or clams, cover and cook until shells open about 1/2 inch, approximately 5 minutes.
Add scallops and shrimp.
Cover and cook until scallops and shrimp are barely firm, about 2 to 3 minutes.
Season to taste with salt and pepper, add spaghetti and toss gently to mix.