Pasta Paella Pomodoro
Submitted by Wolfgang Hanau
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- 3/4 cup olive oil
- 3/4 cup Italian parsley, chopped
- 1/2 cup of each: chopped green and red bell peppers
- 4 cloves garlic, minced
- 1 10 oz can "Filetto Pomodoro" canned tomatoes, drained
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh thyme, chopped
- to taste: salt freshly ground black pepper
- 2 doz Little Neck clams
- 1 lb raw shrimp, peeled and deveined
- 1/2 lb scallops
- 1 lb dry Penne pasta
- 4 tbsp butter
- 1 cup white wine,dry
- Topping: 1/4 cup chopped parsley
Preheat the oven to375 degrees F. Heat olive oil in a large saucepan .
Add parsley, peppers and garlic -
Add chopped tomatoes, basil and thyme.
Season to taste.Simmer for 5 minutes.Add clams, shrimp and scallops to the pan and cook covered for 10 minutes. Meanwhile ,cook the pasta and add to the seafood mixture.
Add buter and white wine.Cover and heat for another 5 minutes.
Serve hot, sprinkle with fresh parsley.
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