Seafood Pasta

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This Seafood Pasta recipe is easy, but elegant…perfect for a special occasion! It tastes like a dish from a fancy Italian restaurant — your guests will be impressed!

Seafood Pasta

There are special occasions that call for a remarkable meal…a graduation, a birthday, or a dinner party with family and friends. For us, it was my son returning home from his first year away at college. One of his favorite dinners ever was a seafood pasta my late father in law used to make. 

With that in mind, I decided to “Open Up a Bottle of the Good Stuff, ” Classico Riserva Arrabbiata Sauce, to celebrate! Classico Riserva Pasta Sauce is a new line of premium pasta sauces made with vine-ripened tomatoes, and simmered to perfection with herbs and spices, extra virgin olive oil, and a pinch of sea salt. There are no artificial ingredients or added sugar…something that is important to me when feeding my family.  

I love making meals that taste like they could have come from a fabulous restaurant, but are easy to put together at home. Classico Riserva did not disappoint!

This Seafood Pasta is elegant but very easy…your guests will never believe how simple it is to put together. 

Start by heating a little olive oil in a deep skillet and sauté your scallops and shrimps for 1-2 minutes on each side. Remove them from the pan and set aside. I tucked a piece of tin foil around the bowl that I transferred them to, to keep them warm. 

Then you’re going to sauté your chopped onions and garlic for a couple minutes, until your onions turn translucent. Add a dash of hot pepper flakes while you are sautéing. Add your Classico Riserva Arrabbiata Sauce and clam juice to the onions and heat to a slow boil, then bring the heat down to a simmer.

Measure out a 1/2 cup of half and half and add a little bit of the sauce to it to temper it before adding the half and half to the sauce in the skillet. This is to insure that it will mix in nicely, and not separate. 

At this point, you can add your clams and allow them to cook for a few minutes before adding the mussels. Once the shells have opened, you are ready to add the scallops and shrimp back in, along with the parsley. 

You should be cooking the pasta while you cook the sauce. Be sure to read the cooking directions for your pasta so you can time it properly. I used fresh pasta which had a cook time of a minute so I just popped it in the hot water at the last second. 

The end result? This beautiful and delicious Seafood Pasta!

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Seafood Pasta

Yield: 8

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This Seafood Pasta recipe is easy, but elegant...perfect for a special occasion! It tastes like a dish from a fancy Italian restaurant -- your guests will be impressed!

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Ingredients

• 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

2. Boil water for your pasta.
3. 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).
4. 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.
5. Add the final tablespoon of olive oil to the skillet, and sauté the onions and garlic until onions are translucent.
6. Add Classico Riserva Arrabbiata Pasta Sauce and clam juice and bring to a slow boil, then bring heat down to a simmer.
7. 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.
8. Add clams; cook for about 4 minutes.
9. Add mussels; cook for 3 more minutes.
10. Stir in scallops, shrimp and parsley.
11. 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.
12. Top pasta with seafood and sauce, sprinkle the julienned basil on top and serve.