Seafood Pasta
Seafood Pasta
Submitted by Mike Hershey, Petoskey, MI
Seafood
Ingredients
- 2 tablespoons Fustini's Garlic olive oil
- 2 leeks, white and light green parts only, halved and sliced thinly
- 2-3 garlic cloves, minced
- 1 16-ounce can diced tomatoes with juice
- 1/2 cup fish stock or clam juice
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- 1 teaspoon Fustini's Cayenne Crush olive oil
- 1 tablespoon tomato paste
- 2 tablespoons sugar
- 1 bay leaf
- 1/2 pound bay scallops
- 1/2 pound large raw shrimp, peeled and deveined
- 1/4 pound spinach leaves
- 1-2 crab claws, meat removed
- 1/2 pound mussels
- 1 pound linguini, fettuccine, spaghetti or your favorite pasta
- fresh Italian parsley, chopped
Directions
- In a large skillet, heat Fustini's Garlic olive oil over medium heat. Add leeks and sauté, until softened about 3 minutes. Add minced garlic and stir for about 1 minute. Add tomatoes, fish stock or clam juice, Fustini' Sicilian Lemon balsamic, Fustini's Cayenne Crush olive oil, tomato paste, sugar and bay leaf. Bring to a boil, then lower heat and simmer 7-10 minutes.
- Add scallops and shrimp and cook until almost done approximately 3 minutes. Stir in spinach and cook until wilted. Add crab meat and mussels and steam until mussels open. (Discard any unopened mussels). Serve over pasta and garnish with chopped parsley.
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