Seafood Pasta

• 13 oz fettuccine pasta
• 1 lb clams
• 1 tbsp olive oil
• 2 sticks celery, finely chopped
• 1 None onion, finely chopped
• 3 cloves garlic, bruised
• 1/2 cup dry white wine
• 2 lbs black mussels
• None None Pinch saffron threads
• 1 1/2 tbsp cornstarch, blended with 1/4 cup water
• 7 pz white fish fillets, cubed
• 12 oz large shrimp, peeled, deveined and coarsely chopped
• 2 tbsp coarsely chopped fresh flat-leaf parsley

1. Cook pasta in large saucepan of boiling salted water according to package directions; drain.
2. Place clams in a large bowl and cover with cold water. Let stand for 15 mins; rinse well, then drain.
3. Heat oil in a large saucepan on medium-high heat. Cook celery, onion and garlic until onion is soft. Add wine and bring to a boil. Add mussels and clams; cook, covered, for 3 mins, or until shells open. Strain through a colander over medium bowl; reserve stock.
4. Remove mussels from shells; place mussels in medium bowl with clams. Strain reserved stock through a fine sieve into large saucepan.
5. Bring stock to a boil. Stir in saffron and cornstarch mixture. Boil until stock thickens slightly. Add fish and shrimp; cook until shrimp turn pink. Add pasta and remaining seafood. Sprinkle with parsley.

pasta, clams, olive oil, celery, onion, garlic, white wine, black mussels, saffron threads, cornstarch, white fish, shrimp, parsley

Taken from recipes-plus.com/api/v2.0/recipes/36434 (may not work)