Prep 30 mins
Cook 20 mins
This is one of our favorites! You may want to add some red pepper flakes to the sauce if you like things spicy. Originally from a May 1979 issue of Bon Apetit.
- 3 tablespoons olive oil
- 1 large onion, minced
- 2 large garlic cloves, minced
- 1⁄4 cup dry white wine
- 1 1⁄2 teaspoons dried basil or 1 1⁄2 tablespoons fresh basil
- 1 teaspoon dried marjoram or 1 tablespoon fresh marjoram
- 1 1⁄2 cups diced canned tomatoes, well drained
- 1 1⁄2 lbs mussels, scrubbed and debearded (see note)
- 1 lb sea scallops, halved
- 1 lb large shrimp, peeled, deveined and butterflied
- salt & freshly ground black pepper, to taste
- 1 lb spaghetti, cooked al dente
- Heat oil in 4 or 5-quart saucepan over medium-high heat.
- Add onion and saute until golden;add garlic and saute an additional 30 seconds.
- Stir in wine,basil and marjoram and cook 1 minute.
- Add tomatoes, increase heat and boil 5 minutes.
- Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
- Add scallops and shrimp.
- Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
- Season to taste with salt and pepper, add spaghetti and toss gently to mix.
- Serve immediately, with freshly grated parmesan, if desired.
- Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.
I am a beginner cook and made this recently to prove to my boyfriend I can manage in the kitchen...I skipped the mussels and added a few vegetables instead. I also used an olive oil that had a little red pepper in it already, it added just a bit of a kick. It was delicious! We were both very impressed with my cooking skills. :)