Seafood Pasta
By á-41955
Rate this recipe
4.3/5
(12 Votes)
Ingredients
- I double the sauce otherwise it is a bit dry
- 1 CUP SEEDED DICED PLUM TOMATO (ABOUT 4 MEDIUM)
- 1/3 CUP CLAM JUICE
- 1/4 CUP CHOPPED FRESH FLAT-LEAF PARSLEY
- 1/4 CUP EXTRA-VIRGIN OLIVE OIL
- 1 TSP GRATED LEMON RIND
- 3 TBS FRESH LEMON JUICE (2 LEMONS)
- 2 TSP CHOPPED FRESH OR 1/2 TSP DRIED DILL
- 2 TSP FRESH OR 1/2 TSP DRIED THYME (1/8 GROUND THYME)
- 1/2 TSP SALT
- 1/2 TSP PEPPER
- 2 QTS WATER (CAN COOK IN BEER)
- 3/4 LB MEDIUM SHRIMP, PEELED AND DEVEINED
- 3/4 LB SEA SCALLOPS, QUARTERED
- 5 CUPS HOT COOKED SPAGHETTI OR LINGUINE (ABOUT 12 OZ UNCOOKED PASTA)
- (FETTUCCINI IS BETTER--BREAK IN HALF)
Details
Adapted from google.com
Preparation
Step 1
1. COMBINE FIRST 10 INGREDIENTS IN A LARGE BOWL.
2. BRING WATER TO A FULL BOIL IN A LARGE SAUCE PAN. ADD SHRIMP AND COOK
FOR 1 MINUTE, ADD SCALLOPS AND COOK 1 MINUTE LONGER FOR A TOTAL OF
2 MINUTES OR UNTIL DONE. DRAIN. ADD SHRIMP, SCALLOPS, AND PASTA TO TOMATO
MIXTURE; TOSS WELL.
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