Pasta with Seafood

Shrimp, scallops, and clams combined with pasta make an unbeatable low-fat meal.



by 7  people


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Ingredients
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    6   ounces 
    fresh or frozen scallops
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    1/2  pound 
    fresh or frozen peeled and deveined shrimp
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    12   
    small clams
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    6   ounces 
    dried spinach spaghetti
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    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
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    1/2  teaspoon 
    instant chicken bouillon granules
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    1   teaspoon 
    dried basil, crushed
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    1/2  teaspoon 
    dried oregano, crushed
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    1/4  teaspoon 
    pepper
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    2   tablespoons 
    cornstarch
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    2   
    medium tomatoes, seeded and chopped
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    2   tablespoons 
    snipped fresh parsley
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    1/4  cup 
    grated Parmesan cheese
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    1   cup 
    water
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    2   tablespoons 
    cold water

Directions
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
Per Serving: cal. (kcal) 230, Fat, total (g) 2, chol. (mg) 84, carb. (g) 31, pro. (g) 20, sodium (mg) 296, Percent Daily Values are based on a 2,000 calorie diet
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