Shrimp, Clams, and Scallops Pasta
Description
Clams, shrimp, and scallops in a savory red sauce over pasta will tease your senses! Serve it with fresh garlic bread and a green garden salad.
Ingredients
•
4 teaspoons extra-virgin olive oil, divided
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1 cup chopped onion
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3 cloves garlic, minced, divided
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1 (28 ounce) can crushed tomatoes
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1 (6 ounce) can tomato paste
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1/2 cup white wine
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1 tablespoon sugar
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1 tablespoon crushed red pepper flakes
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2 teaspoons dried oregano
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1 teaspoon salt
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1 large bay leaf
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1 (16 ounce) package uncooked spaghetti
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1 pound clams
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1 pound shrimp
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1 pound scallops
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1/2 cup grated Parmesan cheese
Directions
1
Heat 2 teaspoons oil in a saucepan over medium heat. Add onion and 2/3 of the garlic; cook and stir until tender, 3 to 5 minutes. Mix in crushed tomatoes, tomato paste, wine, sugar, pepper flakes, oregano, salt, and bay leaf. Bring to a simmer and cook, uncovered and stirring occasionally, for 1 hour.
2
When the sauce has about 20 minutes left, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3
While the pasta is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until shells open, 5 to 7 minutes. Discard any clams that do not open. Stir opened clams into the sauce.
4
Heat remaining 2 teaspoons oil in a large skillet over medium heat. Add shrimp and scallops; cook and stir until opaque, about 2 minutes. Stir in remaining garlic. Transfer mixture to the sauce.
5
Drain spaghetti. Serve seafood sauce over top and garnish with Parmesan cheese.