Gemelli Pasta With Clams, Scallops And Shrimp

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup yellow bell pepper, chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup canned clams, undrained (chopped)
• 1/4 cup flat leaf parsley, chopped
• 2 tablespoons tarragon, chopped or 1 1/2 teaspoons dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 lb scallops
• 5 cups hot cooked gemelli pasta (about 6 ounces uncooked short tube-shaped pasta)
• 5 tablespoons fresh parmesan cheese, grated

1. Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper, cook for 5 minutes, stirring frequently. Add garlic and cook for an additional 1 minute, stirring frequently.
2. Stir in wine, crushed red pepper and diced tomatoes, bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
3. Add clams and next 6 ingredients (through scallops. Cook for 3 minutes or until shrimp are done.
4. Serve seafood mixture over pasta and sprinkle with cheese.

olive oil, onion, yellow bell pepper, garlic, white wine, red pepper, tomatoes, canned clams, flat leaf parsley, tarragon, salt, fresh ground black pepper, shrimp, scallops, pasta, parmesan cheese

Taken from www.food.com/recipe/gemelli-pasta-with-clams-scallops-and-shrimp-207501 (may not work)