Angel Hair de la Mer

Clams, mussels, shrimp, and scallops are served over a bed of angel hair pasta in this celebration of the ocean's treasures. In the words of my sweetie, 'Yummy... Very yummy'

• Preparation Time: 35 mins
• Cooking Time: 20 mins
• Total Time: 55 mins
• Calories: 547 Calories

Ingredients

• 2 tablespoons butter
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 (8 ounce) package angel hair pasta
• 1 tablespoon dried parsley
• 1 small sweet onion, diced
• 1 tablespoon sea salt
• 2 tablespoons extra-virgin olive oil
• 1 (16 ounce) package frozen stir-fry vegetables, thawed
• 1 orange bell pepper, diced
• ½ pound bay scallops
• ½ pound peeled and deveined medium shrimp
• 2 (4 ounce) links sweet Italian sausage links, cut into 1/2 inch slices
• 15 middleneck clams, scrubbed
• ½ pound mussels, scrubbed and debearded

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 3 to 4 minutes; drain and keep warm.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the sausage slices, and cook until lightly browned on both sides, about 2 minutes per side. Reduce the heat to medium, and stir in 2 tablespoons of butter along with the onion, garlic, bell pepper, stir-fry vegetables, salt, and pepper. Cook and stir until the sausage is no longer pink in the center, and the vegetables have softened, 10-12 minutes.

Step 3

Meanwhile, place the clams, mussels, and shrimp in a steamer over 1 inch of boiling water, and cover. Remove the shrimp once they turn pink, after about 3 minutes. Remove the clams and mussels as soon as they open, after 3 to 5 minutes all together. Discard any clams and mussels that do not open. Set the seafood aside and keep warm.

Step 4

Place the scallops into the skillet with the vegetable mixture, and gently cook until the scallops are no longer opaque in the center, about 3 minutes. Gently stir in the steamed seafood, parsley, and remaining 2 tablespoons of butter. Serve the seafood and vegetable mixture over a bed of angel hair pasta.