Seafood Pasta Pomodoro Serves 4-6
Fettuccine Pasta, cooked 1 lb
Olive Oil 3 Tbsp Tomatoes, diced 2 cups Sea Scallops, cleaned ½ lb Shrimp, 21/25, tails off ½ lb Mussels, cleaned and debearded 16 ea Fish (any white fish); cut 1 inch pieces ½ lb Garlic, chopped, fresh 2 Tbsp Sun Dried Tomatoes, sliced 2 oz Portobello Mushrooms, sliced 2 large caps Basil, fresh, chopped 10 leaves Oregano, fresh, chopped 6 leaves White Wine ½ cup Chicken Stock ½ cup Spinach, fresh, stemmed and washed 1 cup
Heat a large sauté pan with olive oil till hot. Add tomatoes and seafood. Cook for 1-2 minutes. Add garlic, mushrooms and sun dried tomatoes, herbs and spinach. Sauté 1-2 minutes more, till spinach is wilted and add stock and wine. Allow to simmer till reduced by ½. Toss with pasta and serve immediately.