Gemelli Pasta With Clams, Scallops and Shrimp

Submitted by TXOLDHAM

"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: 30mins
• Ingredients: 16
• Yields: 1 cup
• Serves: 5

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 1/2 ounce) 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.