- 75 mins
- 85 mins
Ingredients
- 6 ounces
- fresh or frozen scallops
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- 1/2 pound
- fresh or frozen peeled and deveined shrimp
- 12 12
- small clams
- 6 ounces
- dried spinach spaghetti
- 1 1
- yellow sweet pepper, cut into 3/4-inch pieces
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- 1/2 cup
- chopped onion
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- 2 cloves
- garlic, minced
- 1/2 teaspoon
- instant chicken bouillon granules
- 1 teaspoon
- dried basil, crushed
- 1/2 teaspoon
- dried oregano, crushed
- 1/4 teaspoon
- pepper
- 2 tablespoons
- cornstarch
- 2 2
- medium tomatoes, seeded and chopped
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- 2 tablespoons
- snipped fresh parsley
- 1/4 cup
- grated Parmesan cheese
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- 1 cup
- water
- 2 tablespoons
- cold water
Preparation
Step 1
1.
Thaw shrimp and scallops, if frozen. Halve any large scallops. Scrub clams under cold running water. Cover clams with salted water, using 3 tablespoons salt to 8 cups cold water. Soak for 15 minutes; drain and rinse. Discard water. Repeat twice. Set aside.
2.
Cook spaghetti according to package directions; drain and keep warm. In a large skillet cook clams, yellow sweet pepper, onion, garlic, bouillon granules, basil, oregano, and pepper in the 1 cup water about 5 minutes or until vegetables are nearly tender and clams have opened. Remove clams; discard any unopened shells.
3.
Stir together cornstarch and the 2 tablespoons cold water; stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in scallops and shrimp. Cook 3 to 4 minutes more or until scallops are opaque and shrimp turn pink. Stir in tomatoes and clams; heat through. Stir in parsley. Serve over spaghetti. Serve with Parmesan cheese. Makes 6 servings.
Nutrition information
Calories 230, Total Fat 2 g, Cholesterol 84 mg, Sodium 296 mg, Carbohydrate 31 g, Protein 20 g. Percent Daily Values are based on a 2,000 calorie diet