OMG, this is one of my favorite recipes and it tastes so wonderful. You can make it spicy or scale it back if you need to. I can’t always find “Littleneck Clams” but I still use the clam juice, I just add more shrimp to the mix. If you are not fond of any certain seafood in the recipe just substitute for something you do like.
I serve this with a rustic bread (crunchy crust, tender inside). My husband and I can almost eat it all by ourselves! Enjoy!!!!
8 ounces uncooked linguine
6 ounces bay scallops
6 ounces peeled and deveined medium shrimp
1/2 cup chopped onion
1/4 to 1/2 teaspoon crushed red pepper (add to your liking)
3 garlic cloves, minced
2 tablespoons tomato paste
1 (14.5-ounce) can petite-cut diced tomatoes, drained
1/2 cup clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
3 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh basil
Cook pasta according to package directions, omitting salt and oil; drain the pasta but keep a bit of water.
While pasta cooks, spray a large nonstick skillet with Pam Olive Oil and place over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes – don’t over cook or they will be rubbery. Remove scallop mixture from pan; keep warm. Spray pan again with Pam Olive Oil and place over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells (this is an important step. Do not use any clams or mussels whose shells do not open – they are bad). Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.