-
-
My review
Shrimp, Clams, and Scallops Pasta
Hawn
"Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 450 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
- Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.
Nutrition Facts
Per Serving: 450 calories; 6.5 g fat; 59.2 g carbohydrates; 36.8 g protein; 130 mg cholesterol; 938 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5970 Ratings
-
-
-
-
-
Most helpful positive review
2/15/2005
Can't go wrong with all that yummy shellfish! However, I thought it was a *LITTLE* too tomato-ey - in particular, the tomato paste can probably be reduced. Also, I dipped the scallops in some fl...
Most helpful critical review
2/20/2006
Not great, but okay. I would completely eliminate the tomato paste to this recipe. The dry oregano portion should be cut in half. Also, I would cut the onion portion in half. I think the s...
Most helpful
Most positive
Least positive
Newest
2/20/2006
Not great, but okay. I would completely eliminate the tomato paste to this recipe. The dry oregano portion should be cut in half. Also, I would cut the onion portion in half. I think the s...
2/15/2005
Can't go wrong with all that yummy shellfish! However, I thought it was a *LITTLE* too tomato-ey - in particular, the tomato paste can probably be reduced. Also, I dipped the scallops in some fl...
1/9/2005
This was delicious!!! I used 1 lb frozen uncooked shrimp, 1/2 lb jumbo sea scallops and 2 6 oz cans of chopped clams. I made the sauce exactly according to the directions. This was very spicy...
7/20/2007
This was damn good. I will make again soon. Now I am addicted. I couldn't find fresh clams so I bought canned. It was so much easier. Hubby loved it too. Thanks so much for sharing. Made some ga...
6/3/2007
Very good! I agree that the additional tomato paste is unnecessary. Forgot to pick up clams but it was great with just the shrimp and scallops. Very nice tomato sauce base that I could see us...
8/18/2005
OMG this was so good!!! This will be a definate keeper. I would give this 10 stars! The sauce is perfect. I used crushed tomatoes with basil and garlic seasoning. I am so hungry writing this rev...
1/20/2007
I made this for Christmas dinner and it turned out great! I used shrimp, scallops and clams but it would have been fine with just shrimp for a less expensive alternative. I also added Old Bay ...
1/1/2008
Fantastic!!!! I served it for our Christmas dinner. My Italian mother-in-law LOVED it (as did the whole family). I will definately make this many times more. I left out the pepper flakes, c...