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- 3 tablespoons fractionated olive oil
- 1/2 cup finely chopped onion
- 2 teaspoons minced garlic
- 1/4 teaspoon garlic flakes optional crushed chili
- 28 ounces whole San Marzano tomatoes, blender or food processor
- Salt and pepper to taste
- 2 tablespoons butter
- 400 g spaghetti or other long pasta
- 1/2 lb peeled shrimp, leaving finer tails if needed
- 1/2 lb scallops
- 1/2 lb clams, brushed
- 1/2 lb clams cleaned and beardless
- 2 tbsp. chopped parsley
- Heat 2 tbsp. Heat tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook 4 to 5 minutes or until tender. Add the garlic and cook for another 1 minute.
- Add the red pepper flakes (optional) and then add the tomato puree. Season with salt and pepper.
- Bring to a boil and cook for 20 minutes or until sauce begins to thicken. Stir in the butter, then remove the sauce from the heat.
- While the sauce is cooking, cook the spaghetti in a large saucepan of salted water according to package directions.
- Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
- Heat the remaining tablespoon of olive oil in a large skillet over high heat.Season the scallops with salt and pepper, then add to the pan.
- Fry the scallops for 1 to 2 minutes on each side, until golden and opaque.
- Remove the scallops from the pan. Season the shrimp with salt and pepper and add to the pan. Cook for 3 to 4 minutes or until pink and opaque.
- Remove the shrimp from the pan. Add the mussels and clams to the saucepan with the reserved pasta water. Bring to a boil.
- Cover and cook until the mussels open, 4 to 6 minutes. Discard any sleeves that have not opened.
- Return the shrimp and scallops to the pan with the tomato sauce and spaghetti. Pour the sauce over it.
- Sprinkle with parsley and serve.