Gemelli Pasta with Clams, Scallops, and Shrimp - CL 8/04

[jtoepfert100]

I have made this recipe twice now and have decided to give it it's own thread since it is not located in the Recipe Finder. This is a fairly quick and easy dish with tons of flavor and is even suitable for company. I've made it with dried and fresh tarragon and highly recommend fresh tarragon (but I tend to think dried tarragon really lacks flavor). I think this recipe could be adapted for different types of shellfish you might have on hand and could just as easily be served over rice or a different type of pasta.

Gemelli Pasta with Clams, Scallops, and Shrimp

Recipe By :Tara Trenary "On Hand"
Serving Size : 5 Preparation Time :0:00
Categories : CLBB pasta
To Try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped yellow bell pepper
3 garlic cloves -- minced
1/2 cup dry white wine
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes -- undrained
1/2 cup chopped canned clams -- undrained
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon -- or 1 1/2 teaspoons dried tarragon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound medium shrimp -- peeled and deveined
1/2 pound bay scallops
5 cups hot cooked gemelli -- (about 6 ounces uncooked short tube-shaped pasta)
5 tablespoons grated fresh Parmesan cheese -- (about 1 1/4 ounces)

Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper; cook 5 minutes, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Stir in wine, crushed red pepper, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add clams and next 6 ingredients (through scallops); cook 3 minutes or until shrimp are done. Serve seafood mixture over pasta, and sprinkle with cheese.

Serving size: 1 cup seafood mixture, 1 cup pasta, and 1 tablespoon cheese.

CALORIES 390 (16% from fat); FAT 6.8g (sat 1.9g, mono 2.8g, poly 1.1g); PROTEIN 29.3g; CARB 51.9g; FIBER 4.2g; CHOL 93mg; IRON 4.3mg; SODIUM 582mg; CALC 164mg

Source:
"Cooking Light Magazine, August 2004, page 220"
S(Formatted by:
"Shanda"
Copyright:
"© 2004 by Southern Living, Inc."
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NOTES : Prepare the pasta while the seafood sauce simmers, and you'll have dinner in about 30 minutes.

[withak48]

This sounds wonderful, and easy! I'm going to add it to the menu this weekend.

Kathy

[Gracie]

I made this last night, exactly as written. Thanks for posting, Jen, it was wonderful!

I was a bit concerned with the amount of liquid left in the pan but as it cooled off, the pasta absorbed most of it and it was perfect!

I have never used fresh tarragon before and now I am off to find other recipes to use up the rest!

Loren

[jtoepfert100]

I made this last night, exactly as written. Thanks for posting, Jen, it was wonderful!

I was a bit concerned with the amount of liquid left in the pan but as it cooled off, the pasta absorbed most of it and it was perfect!

I have never used fresh tarragon before and now I am off to find other recipes to use up the rest!

Loren

If you find some good ones, let me know. I've got a bunch leftover, too. Since I liked it in this seafood dish, I did use up some by just sauteeing the leftover bay scallops and adding the tarragon at the end. The tarragon really brings out the flavor in seafood I think.