Spaghetti With Mussels, Scallops And Fish

• 3 Tbsp. olive oil
• 1 to 2 tsp. minced garlic
• 1/4 c. dry white wine
• 2 1/2 Tbsp. chopped fresh basil or 1 1/2 tsp. dried
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh marjoram or 1 tsp. dried
• 1 (35 oz.) can tomatoes, well drained and chopped
• 1 1/2 lb. mussels, scrubbed and debearded
• 1 lb. sea scallops, halved
• 1/2 lb. firm white fish fillets, cut into bite-size pieces
• salt and freshly ground pepper to taste
• 1 lb. spaghetti

1. To make sauce, heat oil, add garlic and saute for about 30 seconds.
2. Stir
3. intine, basil, parsley and marjoram; cook about 1 minute.
4. Add tomatoes and boil 5 minutes.
5. Reduce heat and add mussels.
6. Cover
7. and
8. cooktpproximately
9. 5
10. minutes, until shells open.
11. Add scallops and fish, cover and cook 2 to 3 minutes longer
12. until
13. scallops
14. and
15. fishtre barely firm. Season with salt
16. and
17. pepper.teep
18. warm.
19. Cook spaghetti al dente.
20. Drain. Pour
21. sauce
22. and
23. seafood over spaghetti, toss gently and serve.

olive oil, garlic, white wine, fresh basil, parsley, fresh marjoram, tomatoes, mussels, sea scallops, firm white fish, salt, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003045 (may not work)