Ingredients
1 package Barilla Spaghetti - gluten free
½ cup Crown Prince Clam Juice - gluten free
1 can (14.5 oz) Hunts Petite Diced Tomatoes - gluten free
1 tablespoon Hunts Tomato Paste - gluten free
olive oil
3 tablespoons butter
1 pound clams, washed
1 pound sea scallops
½ pound jumbo shrimps, peeled and deveined
1 small yellow onion, diced
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
½ teaspoon McCormick Red Pepper Flakes - gluten free
salt and pepper
fresh basil leaves, for garnish
Instructions
<ol>
<li>Cook the pasta according to package directions and drain.</li>
<li>Pat dry the scallops with paper towels and season with salt and pepper. Season shrimps with salt and pepper.</li>
<li>Heat a large pan to medium high heat then add a splash of olive oil and 1 tablespoon butter. Sear the scallops about 1 to 2 minutes per side and transfer to a plate. Cook the shrimps for few minutes and combine with the scallops.</li>
<li>Add the remaining butter to the pan and sauté onions and garlic until soft. Add the pepper flakes and cook for a minute then add the tomatoes and clam juice.</li>
<li>Bring to a quick boil and add the clams. Cover and cook until clams open and season with salt and pepper. Stir in the parsley, scallops and shrimps. Cook for a couple more minutes.</li>
<li>Place spaghetti on a platter and top with the seafood. Garnish with fresh basil. Yum!</li>
</ol>
