Pasta Shells With Seafood-Tomato Sauce

• 2 1/2 pounds small fresh clams, scrubbed (about 45 clams)
• 3/4 pound fresh mussels, scrubbed and debearded (about 10 mussels)
• 2 tablespoons cornmeal
• Vegetable cooking spray
• 2 tablespoons olive oil
• 3 cups chopped onion
• 2 cups diced green bell pepper
• 4 garlic cloves, minced
• 1/2 cup chopped fresh parsley
• 1/2 cup dry red wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme
• 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
• 1 (8-ounce) bottle clam juice
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 pound medium shrimp, peeled
• 1 pound sea scallops
• 10 cup hot cooked small pasta shells (about 1 1/4 pound uncooked pasta)

1. Place clams and mussels in a large bowl, and cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
2. Coat a large Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add the onion, bell pepper, and garlic, and saute 5 minutes.
3. Add parsley and next 8 ingredients (parsley through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
4. Add the clams, mussels, shrimp, and sea scallops, and stir well. Cover and cook over medium heat 8 minutes or until clam and mussel shells open and shrimp and sea scallops are done. Discard any unopened shells. Serve over pasta.

fresh clams, mussels, cornmeal, vegetable cooking spray, olive oil, onion, green bell pepper, garlic, parsley, red wine, salt, pepper, rosemary, thyme, salt, clam juice, salt, shrimp, scallops, pasta shells

Taken from www.myrecipes.com/recipe/pasta-shells-with-seafood-tomato-sauce (may not work)