1 (14.5-ounce) can petite-cut diced tomatoes, drained
1/2 cup clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh basil
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells. Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.
I made this a couple of months ago and it was the bomb. I added calamari with lots of
tentacles. I also used the big Bay Scallops. The broth/sauce was absolutely delicious. Since I don't like a lot of heat I used 1/4 teaspoon of crushed red pepper. Everyone LOVED it. I'm going to make it again and perhaps add some lobster.
This recipe was delicious. I couldn't use my mussels because I did something wrong but even without them it was delicious. I added a little corn starch to thicken the sauce and it was a hit. Even my 10 year old picky eater said it was the best recipe I've made.
OMG, this is "Fantastic" and quick.
My hubby said he would eat it the following night!
We are having friends over on Valentine's Day, what a great dish.
It is also fun to watch the videos.
I love to cook and bake, what a pleasure to be in the kitchen, really.
I'd give this one 10 stars if I could, it's that good. Mostly followed the recipe but used more garlic, a lot more shrimp, and served over half regular/half spinach linguini. 1/4 tsp. red pepper flakes is a decent amount of heat and a nice thing about this recipe is that all the components can be adjusted to suit your own taste without compromising the overall flavor. Use more or less of each of the seafood, more/less garlic, red pepper, etc. Just enough left over from two dinner size servings for two appetizer portions tonight. I served it with an arugula salad dressed only with a lemon juice/olive oil dressing and a whole grain Italian bread. Delicious! Should have taken a photo, just to prove that it turned out exactly the way it looks here.
I'll definitely be making this again and again.
Excellent. I don't like the texture of scallops, so I substituted lobster (from one medium tail). Yum! I also added a jigger of dry white wine. The spicy heat of the dish is critical, so either increase the amount of pepper flakes or put a jar of crushed red pepper on the table so you can add more to taste.
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