Name: Gemelli Pasta with Clams, Scallops, and Shrimp
Yield: 5 servings (serving size: 1 cup seafood mixture, 1 cup pasta, and 1 tablespoon cheese)
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 1 cup chopped yellow bell pepper; 3 garlic cloves, minced; ½ cup dry white wine; ¼ teaspoon crushed red pepper; 1 (14.5-ounce) can diced tomatoes, undrained; ½ cup chopped canned clams, undrained; ¼ cup chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh or 1 1/2 teaspoons dried tarragon; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; ½ pound medium shrimp, peeled and deveined; ½ 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.

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Gemelli Pasta with Clams, Scallops, and Shrimp

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