Gemelli Pasta With Clams, Scallops and Shrimp

I found this one in the August 2004 issue of Cooking Light and wanted to save. Prepare the pasta while the seafood sauce cooks and you can have dinner in a short time. Don't let the long list of ingredients scare you off!

• Ready In: 30 mins
• Serves: 5
• Yields: 1 cup

Ingredients

• 1  tablespoon olive oil
• 1  cup onion, chopped
• 1  cup yellow bell pepper, chopped
• 3  garlic cloves, minced
• 1⁄2 cup dry white wine
• 1⁄4 teaspoon crushed red pepper flakes (to taste)
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1⁄2 cup canned clams, undrained (chopped)
• 1⁄4 cup flat leaf parsley, chopped
• 2  tablespoons tarragon, chopped or 1 1⁄2 teaspoons dried tarragon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 lb medium shrimp, peeled and deveined
• 1⁄2 lb scallops
• 5  cups  hot  cooked gemelli pasta (about 6 ounces uncooked short tube-shaped pasta)
• 5  tablespoons fresh parmesan cheese, grated

Directions

1. Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper, cook for 5 minutes, stirring frequently. Add garlic and cook for an additional 1 minute, stirring frequently.
2. Stir in wine, crushed red pepper and diced tomatoes, bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
3. Add clams and next 6 ingredients (through scallops. Cook for 3 minutes or until shrimp are done.
4. Serve seafood mixture over pasta and sprinkle with cheese.