Ingredients
- 1/2 lb Scallops
- 1/2 lb Squid cut in ribbons
- 1/2 lb Clams shelled
- 1 lb Mussels in shells
- 1/2 lb Shrimp peeled and deveined
- 1 lb Wild caught cod
- 1 bottle dry white wine
- Garlic 6 cloves minced
- 1/2 cup Olive oil
- 1 cup Good quality jarred spaghetti sauce
- Salt & Pepper to taste
- Jovial brand brown rice thin spaghetti
- Fresh parsley
- Grated Pecorino (sheep) cheese
Instructions
- 1. Cook spaghetti according to package directions for al dente, drain, rinse with cold water, and set aside.
- 2. In a large Dutch oven, saute garlic in olive oil.
- 3. Add wine and all seafood varieties, except mussels, to the pot and bring to a boil.
- 4. Simmer for 10 minutes to cook fish. Stir in spaghetti sauce gently and return to simmer. Add mussels and cover the pot. Cook until the mussels open.
- 5. Stir in cooked spaghetti and serve with fresh parsley and grated cheese.
- 6. Best served with a crisp green salad dressed with balsamic vinegar, olive oil, salt and pepper
Enjoy!
