|Prep Time||30 min|
|Cook Time||33 min|
|Serving Size 1 serving|
|Calories from Fat||100|
|Total Fat||11 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbs||57 g|
|Dietary Fiber||4 g|
|Vitamin A||2 %|
|Vitamin C||30 %|
Frutti Di Mare
'Frutti Di Mare' is Italian for 'fruit of the sea', referring to this recipe chock full of seafood.
- 1/4 cup olive oil
- 6 large mushrooms, chopped (about 4 oz.)
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 jar (1 lb. 10 oz.) Ragu® Sauce
- 1/2 cup chicken broth
- 1/3 cup lemon juice
- 1 dozen littleneck clams, well scrubbed
- 1 dozen mussels, beards removed and well scrubbed
- 1 lobster (about 1-1/4 lbs.) cut into 2-inch pieces
- 1 lb. bay scallops
- 1 box (16 oz.) spaghetti, cooked and drained
- Heat oil in large saucepan over medium-high heat and cook mushrooms, onion and garlic, stirring occasionally, 5 minutes or until tender. Stir in Sauce, chicken broth and lemon juice. Bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 20 minutes. Add clams and mussels and simmer covered 5 minutes or until shells open. Remove shellfish as they open. (Discard any unopened clams or mussels.) Add lobster and scallops and simmer 3 minutes or until done. To serve, arrange shellfish over hot spaghetti and top with sauce. Sprinkle, if desired, with chopped parsley.
- Photo Copyright 2006 Publications International, Ltd. Used with permission.
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