Spaghetti Alla Pescatora

Serves 4

Ingredients:

• 8 oz package of DeBoles Rice Spaghetti
• ½ cup of extra virgin olive oil
• 2 garlic cloves thinly sliced
• ½ lb calamari cut into rings
• 8 little neck clams cleaned and minced
• 8 mussels cleaned and minced
• 8 sea scallops
• 8 medium shrimp peeled and de-veined
• 1 cup crushed palm tomatoes
• ½ cup dry white wine
• ½ teaspoon chopped fresh oregano
• Pinch of hot pepper flakes
• Hain Sea Salt and coarse black pepper to taste
• ¼ cup chopped flat leaf parsley

Directions:

1. Cook pasta according to package directions and drain.
2. While pasta is cooking in a large skillet heat the oil over a medium high heat. Add the garlic and cook until golden, about 3 minutes.
3. Add the calamari and cook an additional 3 minutes or until calamari turns opaque. Add the clams and mussels, cook 1 more minute.
4. Add the tomatoes, wine oregano, pepper flakes, and salt and pepper to taste. Cook stirring occasionally until the sauce thickens slightly. Bring to a simmer and cook another 4 minutes until the clams and mussels start to open.
5. Add the shrimp and scallops and cook for 2 more minutes. If the sauce is too thick add a few tablespoons of the water from the cooked pasta.
6. Add the drained pasta to sauce, coating evenly, arrange pasta on platter and spoon mussels and clams around the rim. Sprinkle with parsley and serve immediately.