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Ingredients

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Directions

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  • Thaw shrimp and squid, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and squid; pat dry with paper towels. Cut squid into thin rings. Drain minced clams, reserving liquid. Cover and refrigerate shrimp, squid, clams and reserved liquid until ready to use

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  • Scrub the mussels and littleneck clams and under cold running water. Using your fingers, pull out the beards that are visible between the mussel shells; discard. In a very large bowl, combine 3 quarts of the water and 3 tablespoons of the salt. Add mussels and clams and soak for 15 minutes. Drain and rinse thoroughly; drain. Repeat two more times. Drain and rinse mussels and clams thoroughly.

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  • Meanwhile, cook pasta according to package directions. Drain; keep warm.

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  • In a 6- to 8-quart Dutch oven, heat oil over medium-high heat. Add the shrimp, squid, and minced clams. Cook and stir about 3 minutes or until shrimp are opaque. Remove shrimp, squid, and clams; set aside.

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  • Remove pan from heat. Add wine and garlic to Dutch oven. Return to heat. Bring to boiling; reduce heat and simmer, uncovered, 5 minutes or until reduced by half (measures about 1/2 cup). Add mussels, littleneck clams, the reserved minced clam liquid, the clam juice and crushed red pepper. Bring to boiling; reduce heat. Cook, covered, for 5 to 9 minutes or until mussels and littleneck clams open, discarding any unopened shells. Stir in drained pasta, shrimp mixture and pasta sauce; mix well. Simmer, covered, for 5 to 10 minutes or until mixture is heated through.

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  • To serve, spoon pasta mixture on a large serving platter, making sure most of the shellfish is on top. Sprinkle with parsley.

Tips

*If you cannot find mussels in the grocery store, you can substitute extra calms.

Nutrition Facts

649 calories; 11 g total fat; 3 g saturated fat; 205 mg cholesterol; 1087 mg sodium. 79 g carbohydrates; 4 g fiber; 42 g protein; 826 IU vitamin a; 37 mg vitamin c; 283 mg calcium; 14 mg iron;

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