Ingredients55 m servings 547 cals
- Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 3 to 4 minutes; drain and keep warm.
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage slices, and cook until lightly browned on both sides, about 2 minutes per side. Reduce the heat to medium, and stir in 2 tablespoons of butter along with the onion, garlic, bell pepper, stir-fry vegetables, salt, and pepper. Cook and stir until the sausage is no longer pink in the center, and the vegetables have softened, 10-12 minutes.
- Meanwhile, place the clams, mussels, and shrimp in a steamer over 1 inch of boiling water, and cover. Remove the shrimp once they turn pink, after about 3 minutes. Remove the clams and mussels as soon as they open, after 3 to 5 minutes all together. Discard any clams and mussels that do not open. Set the seafood aside and keep warm.
- Place the scallops into the skillet with the vegetable mixture, and gently cook until the scallops are no longer opaque in the center, about 3 minutes. Gently stir in the steamed seafood, parsley, and remaining 2 tablespoons of butter. Serve the seafood and vegetable mixture over a bed of angel hair pasta.
Per Serving: 547 calories; 23.9 g fat; 39.4 g carbohydrates; 41.7 g protein; 151 mg cholesterol; 2037 mg sodium. Full nutrition
ReviewsRead all reviews 3
Made this tonight for hubby excluded the mussels and clams which he does not like and used fresh veggies that I sauteed. Added some lemon pepper seasoning. He loved it. Thanks so much for the...
My husband feel in love all over again today.I made a few changes for taste reasons but basically I followed the recipe as written. I used spicey sausage and made my stir fry vegetables from m...