Seafood Marinara with Pasta
6 servings
| 12 | each live
small clams, optional |
| 12 | each live
mussels, optional |
| 1 | pound
shrimp, peeled and deveined |
| 1 | pound bay
scallops |
| 8 | ounces
imitation crab |
| 1/2 | cup olive
oil |
| 2 | teaspoons
garlic, chopped |
| 1 | tablespoon
parsley, chopped |
| 1/3 | cup dry
white wine |
| 1 | 16 oz. can
tomato, peeled and coarsely chopped |
| 1/8 | teaspoon
crushed red pepper flakes |
| 1/8 | teaspoon
basil |
| 1 | pound long
thin spaghetti |
Soak clams and mussels in water
for 5 minutes. Rinse and scrub. Discard any open shells. (Clams
and mussels may be substituted with other seafood.)
Put olive oil and garlic in a large pan and cook over medium heat
until the garlic starts to sizzle. Stir in parsley. Pour in white
wine and tomatoes and juice. Bring to a boil and then simmer
until reduced by half. While sauce is simmering, cook pasta
according to package directions. Add red pepper flakes. Add clams
and mussels (if using) and when they start to open add scallops,
shrimp and other seafood. Add 1 teaspoon of olive oil and cook
2-3 more minutes, until seafood is fully cooked. Add basil.
Drain pasta and toss in bowl with seafood. Serve with parmesan
cheese
