Pasta with Seafood

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

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  • 6 ounces fresh or frozen scallops
  • 1/2 pound fresh or frozen peeled and deveined shrimp
  • 12 small clams
  • 6 ounces dried spinach spaghetti
  • 1 yellow sweet pepper, cut into 3/4-inch pieces
  • 1/2 cup chopped onion
  • 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 medium tomatoes, seeded and chopped
  • 2 tablespoons snipped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 cup water
  • 2 tablespoons cold water
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.
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.
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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