Fustini's Oils and Vinegars
Seafood Pasta

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Seafood Pasta


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Seafood Pasta

Submitted by Mike Hershey, Petoskey, MI



  • 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


Step 1. 

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.

Step 2. 

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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