Pasta Shells with Seafood-Tomato Sauce

Cooking Light
Sea scallops are also bivalves and are available fresh in the winter.
10 servings (serving size: 1 1/2 cups seafood mixture and 1 cup pasta)


+ Add To Shopping List
2 1/2 pounds small fresh clams, scrubbed (about 45 clams)
3/4 pound fresh mussels, scrubbed and debearded (about 10 mussels)
2 tablespoons cornmeal
Vegetable cooking spray
2 tablespoons olive oil
3 cups chopped onion
2 cups diced green bell pepper
4 garlic cloves, minced
1/2 cup chopped fresh parsley
1/2 cup dry red wine
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) bottle clam juice
1 (8-ounce) can no-salt-added tomato sauce
1 pound medium shrimp, peeled
1 pound sea scallops
10 cup hot cooked small pasta shells (about 1 1/4 pound uncooked pasta)


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 oil, and place over medium heat until hot. Add the onion, bell pepper, and garlic, and sauté 5 minutes.

Add parsley and next 8 ingredients (parsley through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Add the 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. Serve over pasta.

Created date

June 2004

Nutritional Information

Calories 386
Caloriesfromfat 12 %
Fat 5.2 g
Satfat 0.7 g
Monofat 2.3 g
Polyfat 1.2 g
Protein 27.1 g
Carbohydrate 56.9 g
Fiber 3 g
Cholesterol 75 mg
Iron 7.1 mg
Sodium 348 mg
Calcium 101 mg