Gemelli Pasta with Clams, Scallops, and Shrimp

Prepare the pasta while the seafood sauce simmers, and you'll have dinner in about 30 minutes.


5 servings (serving size: 1 cup seafood mixture, 1 cup pasta, and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 390
Caloriesfromfat 16 %
Fat 6.8 g
Satfat 1.9 g
Monofat 2.8 g
Polyfat 1.1 g
Protein 29.3 g
Carbohydrate 51.9 g
Fiber 4.2 g
Cholesterol 93 mg
Iron 4.3 mg
Sodium 582 mg
Calcium 164 mg


1 tablespoon olive oil
1 cup chopped onion
1 cup chopped yellow bell pepper
3 garlic cloves, minced
1/2 cup dry white wine
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup chopped canned clams, undrained
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh or 1 1/2 teaspoons dried tarragon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
5 cups hot cooked gemelli (about 6 ounces uncooked short tube-shaped pasta)
5 tablespoons (about 1 1/4 ounces) grated fresh Parmesan cheese


Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper; cook 5 minutes, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Stir in wine, crushed red pepper, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add clams and next 6 ingredients (through scallops); cook 3 minutes or until shrimp are done. Serve seafood mixture over pasta, and sprinkle with cheese.

Melanie Barnard,

Cooking Light

August 2004
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