Seafood Pasta in a Red Sauce Recipe

Seafood Pasta in a Red Sauce (nice and easy!)
Ingredients:
1 lb mussels
1 lb clams
8 ounces of shrimp
(you can also use oysters or fish of your choosing too)
3-6 cloves of garlic smashed on the counter (don’t bother to chop them)
white wine
basil (fresh is definitely best for this one use one bunch)
One large jar of low point pasta sauce
1 lb of spaghetti/cappellini/fettuchini whichever you like

Cook the pasta in a large cooking pot until al dente. Cook and put in strainer-DO NOT RINSE! If you have 2 large pots you can cook the shellfish as the pasta cooks. Otherwise after the pasta is cooked, do the shell fish.

Wash all the mussels and clams and soak in cool water for a few mintues. One by one go through them and throw out all of the ones that ARE open. It’s very important! Toss them in to a large steaming pot (I use a spaghetti pot, but I have 2 and you will need the other to cook the pasta). Pour in about 1/3 bottle of white wine (don’t forget, the alcohol will steam off removing points, but leaving flavor).

Just enough wine so that the seafood will steam, not soak in it-it depends on your pot. Tear up the basil and put in the pot. Sprinkle some salt and toss it all together. Put on the lid and turn on the flame. While the shell fish is cooking, put pasta sauce in a pan and heat it up. Steam the shellfish until they opens up. Remove the shellfish and any that have NOT opened up-throw away.

Pour some of the remaining liquid in to a pan and put the shrimp (shelled or not, but definitely washed) into the liquid to saute.

Toss the pasta with the sauce and put in individual bowls. On top of the pasta put about 5 shrimp a handful of mussels and calms.

source recipe idminkoff