Seafood in White Clam Sauce

The seafood I used in this dish are mussels, shrimp, scallops & clams.  The first three I buy packaged & frozen, and for clams, I use canned chopped clams in clam juice. Also, if you want to make this a little healthier and add a vegatable, i would probably go with broccoli rabe; spinach overpowers the dish.

You'll also need:
3 tablespoons chopped fresh parley
3 tablespoons chopped fresh basil
1 cup white wine (i use goya dry white cooking wine, i'm sure ANYTHING will do)
3 tablespoons of olive oil
1 tablespoon chopped garlic (I use minced garlic in a jar)
Salt to taste

I served this with wheat angel hair. Use whatever you like, but i feel like with thin sauces, pasta like linguine or spaghetti or angel hair work best because it holds the sauce and 'traps' the clam bits. Penne and bowties can't hold much.

Heat olive oil over medium high heat for 1 minute. Add garlic, lower heat to medium. Stir around garlic then add the can of chopped clams (and its juice).  After 2 minutes or so, add white wine.

Depending on what seafood you use, these steps will change; I add the scallops first, because they take the longest to cook. i give them about a 2 minute head start, add the shrimp, and then the mussels last because they're precooked.

Serve over pasta & you're all set :)

Here's a better pic i took at lunch thanks to the IT departments camera