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Pasta Shells with Seafood-Tomato Sauce

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Place clams and mussels in a large bowl, and cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.

  2. 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.

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

  4. 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.