Home, About Me, Recipes, Hint & Tips
Home, About Me, Recipes, Hint & Tips
| 1 | Lbs Spaghetti |
| 1 | tablespoon olive oil |
| 2 | cloves garlic, Minced |
| 4 to 3 | cups marinara sauce, (Homemade Or Store-Bought) |
| Shrimp Stock , (or clam juice) | |
| ½ Cup Each Mussels, Shrimp, Bay Scallops, Little Neck Clams | |
| Fresh Italian Parsley | |
| Shrimp Stock: | |
| Shrimp Shells | |
| 2 | celery stalks, Chopped |
| ½ Onion, Chopped | |
| 2 to 1 | cup water |
| ½ Cup White Wine | |
| bay leaf | |
| Italian seasoning | |
| Red Pepper Flake |
In a small sauce pan, simmer stock ingredients. Bring water for pasta to a boil.
Clean seafood. Debeard mussels and slice shrimp in half down the middle.
Once water has come to a boil, add pasta.
In a large saute pan, heat olive oil. Add garlic and saute.
Add marinara sauce and strained stock. Add red pepper
flake and clams. Cook on high and bring to a low boil.
Then add mussels, cover and cook for 1 minute. When mussel
begin to open, add shrimp and parsley. Cover and cook for 1 or
2 minutes and then add scallops. Replace cover and cook for 2
to 3 minutes longer. Do not overcook the seafood. Shrimp
should be pink and scallops should be tender and just heated through.
Drain pasta. Transfer to a nice long pasta dish. Arrange shelled
seafood around the edge of dish. Pour sauce over pasta.
Garnish with parsley and parmesan if desired.