For Pasta: Add pasta to large pot of salted boiling water; stir and return to boiling. Cook 10 to 12 minutes. Drain. Transfer pasta to a large pasta serving bowl; cover to keep warm.
This recipe calls for fresh mussels and sea scallops, but you can swap any seafood you like, such as lobster. Really, you can't go wrong with adding your favorite seafood to this spaghetti recipe!
Servings and Ingredients
|12 oz. Gustare Vita organic spaghetti|
|1 lbs. Hy-Vee Seafood fresh mussels|
|12 Hy-Vee Seafood fresh sea scallops|
|2 tbsp. Gustare Vita olive oil|
|¾ c. white onions, chopped|
|2 ½ tsp. Hy-Vee crushed red pepper|
|1 tsp. salt-free tomato, basil, and garlic seasoning blend|
|4 clove(s) garlic, minced|
|2 c. dry white wine|
|12 Campari tomatoes, halved|
|1 (14-oz.) can Gustare Vita diced tomatoes|
|1 ½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|Fresh basil leaves, for garnish|
Things To Grab
- Large pot
- Paper towels
- Large nonstick skillet
Rinse mussels under cold running water to remove any sand and grit. Pat scallops dry with paper towels. Set mussels and scallops aside.
Heat oil in a large nonstick skillet over medium-low heat. Add onions, crushed red pepper flake, and salt-free seasoning blend. Cook for 5 minutes, stirring occasionally. Add garlic; cook for 2 minutes.
Remove skillet from heat. Add wine; return skillet to heat and gently simmer for 4 to 5 minutes or until reduced by half. Stir in Campari tomatoes, undrained canned tomatoes, salt, and black pepper. Gently simmer, uncovered, for 3 minutes.
Add scallops and mussels to tomato mixture. Cover and gently simmer for 3 to 5 minutes or until scallops are opaque (145 degrees) and mussels open. Discard any unopened mussels. Pour sauce and seafood and mixture over pasta; toss to combine. Garnish with fresh basil, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 840mg
- Total Carbohydrates: 56g
- Protein: 21g
Hy-Vee Seasons Magazine September 2021