Description
A delightful seafood pasta recipe featuring shrimp, Manila clams, and scallops, bringing the vibrant flavors of summer to your table.
Ingredients
- 10 oz. (350g) spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 4 oz. (125g) shrimp (shelled and deveined)
- 8 oz. (230g) Manila clams
- 4 oz. (125g) scallops
- 1 can tomato sauce
- 8 oz. (228g) whole peeled tomatoes
- 1 tablespoon chopped Italian basil leaves
- Salt (to taste)
- 1 teaspoon sugar (or brown sugar)
- Chopped Italian parsley (for garnishing)
Instructions
- Begin by cooking the spaghetti according to the package instructions. Drain and set aside when done.
- Blend the entire can of whole peeled tomatoes in a blender or food processor until smooth. Set this tomato sauce aside.
- Heat a skillet on medium heat and pour in the olive oil.
- Add the minced garlic to the skillet, allowing it to sauté until fragrant.
- Introduce the shrimp, Manila clams, and scallops to the garlic, stirring to coat them well.
- Once the seafood cooks almost through, pour in the prepared tomato sauce along with basil leaves.
- Season with salt to taste and a teaspoon of sugar, balancing the acidity of the tomatoes.
- Finally, transfer the cooked spaghetti into the skillet, stirring well to merge it with the sauce.
- Garnish your plate with chopped parsley and serve immediately.
Notes
Use fresh ingredients for the best flavor. Consider adding a pinch of red pepper flakes for a spicier dish.
