Gemelli Pasta with Clams, Scallops, and Shrimp

By mschweickert

Melanie Barnard, Cooking Light

AUGUST 2004

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped yellow bell pepper
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1/4 teaspoon crushed red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup chopped canned clams, undrained
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh or 1 1/2 teaspoons dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound bay scallops
• 5 cups hot cooked gemelli (about 6 ounces uncooked short tube-shaped pasta)
• 5 tablespoons (about 1 1/4 ounces) grated fresh Parmesan cheese

Preparation

Step 1

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