Category: Dinner, Fish Recipe, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Pasta Recipe, Recipes, Seafood Recipe, Summer Recipes, Vegetarian, Winter Recipes
Cuisine: African, Boere Kos, Chinese, European, Italian/USA, Mediterranean, South African
Cooking Method: Stove Top
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
Enjoy the anytime of the day.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Heat 2 tablespoons of the Olive Oil in a large pan over medium heat. Add the Onions and cook for 4 to 5 minutes or until softened. Add the Garlic and cook for 1 more minute.
- 2. Stir in the Red Pepper Flakes (optional) then add the Pureed Tomatoes. Season with Salt & Pepper to taste.
- 3. Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the Butter then remove the sauce from the heat.
- 4. While the sauce is simmering cook the Spaghetti in a large pot of salted water according to package directions.
- 5. Drain the Pasta reserving 3/4 cup of the Pasta cooking liquid.
- 6. Heat the remaining tablespoon of Olive Oil in a large pan over high heat. Season the Scallops with Salt & Pepper, then add them to the pan.
- 7. Cook the Scallops for 1 to 2 minutes per side or until browned and opaque.
- 8. Remove the Scallops from the pan. Season the Shrimp with Salt & Pepper and add them to the pan. Cook for 3 to 4 minutes or until pink and opaque.
- 9. Remove the Shrimp from the pan. Place the Clams and Mussels in the pan along with the reserved pasta water. Bring to a simmer.
- 10. Cover and cook for 4 to 6 minutes or until Clams and Mussels have opened. Discard any shells that did not open.
- 11. Add the Shrimp and Scallops back to the pan along with the Tomato Sauce and Spaghetti. Toss to coat everything with the sauce.
- 12. Sprinkle with Parsley then serve.
