3 tablespoons olive oil, divided
1 medium yellow onion, chopped
3 cloves garlic, minced
1 lb sea scallops
1/2 lb shrimp
2 lbs mussels, scrubbed clean
1 lb clams, scrubbed clean
1 jar Classico Riserva Arrabbiata Pasta Sauce
1/2 cup clam juice
1/2 cup half and half
1/4 cup parsley, chopped
1/4 cup basil, julienned
dash of red pepper flakes
1 lb of pasta of your choice
Instructions
- Boil water for your pasta.
- Heat 1 tablespoon olive oil in skillet. Sauté scallops for 1-2 minutes each side, until browned. Remove from pan and set aside, keeping warm (cover bowl with aluminum foil to preserve heat).
- Repeat the process with another tablespoon of olive oil and the shrimp, again cooking for 1-2 minutes each side. Add to bowl with scallops and keep warm.
- Add the final tablespoon of olive oil to the skillet, and sauté the onions and garlic until onions are translucent.
- Add Classico Riserva Arrabbiata Pasta Sauce and clam juice and bring to a slow boil, then bring heat down to a simmer.
- Take 1/2 cup of half and half and temper with some of the pasta sauce. Add half and half and pasta sauce mixture back to skillet. This allows it to mix it nicely, and not separate.
- Add clams; cook for about 4 minutes.
- Add mussels; cook for 3 more minutes.
- Stir in scallops, shrimp and parsley.
- At some point while you are cooking the seafood, start your pasta per cooking directions so that the pasta is done at the same time as the seafood.
- Top pasta with seafood and sauce, sprinkle the julienned basil on top and serve.
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