Egyptian Seafood Pasta

• 1 Tablespoon Olive Oil
• 1 whole Onion, Chopped
• 1/2 cups Bacon, Chopped
• 1 Tablespoon Garlic, Minced
• 1/2 teaspoons Ground Cloves
• 1/2 pounds Calamari Rings
• 2 cans (14.5 Oz. Can) Petite Diced Tomatoes, No Salt Added
• 1 teaspoon Sea Salt
• 1/4 cups Red Cooking Wine
• 1 box (13.25 Oz. Box) Whole Grain Spaghetti
• 1 pound Shrimp, Cooked, Peeled And Deveined
• 1/2 pounds Mussels, Pre-cooked
• 1/2 cups Parmesan, Grated

1. In a large pot, boil water for spaghetti.
2. In a large skillet, heat the olive oil and add the onion.
3. Cook the onion until soft, about 3-5 minutes.
4. Next add the chopped bacon, garlic and ground cloves and cook for another 3-5 minutes.
5. Add the calamari rings and cook for 2 more minutes, then add the tomatoes, salt and wine.
6. Cook for 10 minutes.
7. While sauce is cooking, add the spaghetti to the boiling water and cook according to package directions.
8. After the 10 minutes have passed, return to the skillet and add the shrimp and mussels.
9. Cook for another 3-5 minutes; mussels shells will pop open when ready.
10. Serve over the spaghetti and garnish with parmesan.
11. (Recipe adapted from www.touregypt.net/recipes)

olive oil, onion, bacon, garlic, ground cloves, calamari rings, tomatoes, salt, red cooking wine, grain spaghetti, shrimp, mussels, parmesan

Taken from tastykitchen.com/recipes/main-courses/egyptian-seafood-pasta/ (may not work)