Seafood Marinara

Recipe Ingredients

1 lb	454g / 16oz	Small mussels
2 tablespoons	30ml	Olive oil
2		Leeks, white and light green only - split lengthwise,
		And thinly sliced
1 cup	146g / 5.1oz	Chopped parsley
4 teaspoons	20ml	Minced garlic
		Zest of 2 large lemons
1 cup	237ml	Dry white wine
		= (or dry vermouth)
1 cup	237ml	Bottled clam juice - (to 2)
3/4 lb	340g / 11oz	Bay scallops - rinsed
12 lbs	5448g / 192oz	Shrimp - peeled, deveined (large)
2 cups	474ml	Marinara sauce - (to 3)
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Dried red pepper flakes
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Unsalted butter
3/4 lb	340g / 11oz	Linguine - cooked for half
		The recommended time and drained
		= (or spaghetti)
1/3 cup	13g / 0.5oz	Thinly-sliced basil leaves - divided

Recipe Instructions

Soak the mussels in salted cold water for 1/2 hour. Drain and rinse. Set aside.

Heat the oil in a large shallow non-aluminum paella pan or skillet. Add the leeks, parsley, garlic and lemon zest. Cook, stirring often, until the leeks are slightly softened, about 3 minutes. Add the wine and 1 cup of clam juice; bring to a boil. Add the mussels; cook, covered, until the shells just open, about 3 minutes. Use a slotted spoon to transfer the mussels to a bowl. Set aside.

Add the scallops and shrimp to the pan. Cook halfway, just before they turn opaque, about 2 minutes. Remove the pan from the heat. Stir in 2 cups of the marinara sauce, the sugar, salt, red pepper flakes, pepper and butter until melted.

Stir in the linguine, juices from the mussels and all but 1 tablespoon of basil leaves. Taste; adjust the marinara and seasonings (especially the red pepper flakes). Scatter mussels over the surface. (This can be made 2 hours ahead and kept at room temperature, covered.

To serve, reheat, covered, over medium high heat, stirring occasionally, until hot, about 3 to 5 minutes. If the mixture is thick, add the remaining clam broth as needed. If still thick, moisten with more broth or water.) Garnish with reserved basil. Serve immediately, family-style, in a casserole or pan.

This recipe yields 4 servings.

Each serving: 540 calories; 1,362 mg sodium; 198 mg cholesterol; 19 grams fat; 6 grams saturated fat; 45 grams carbohydrates; 42 grams protein; 4.78 grams fiber.

Source:
The Los Angeles Times, 06-19-2002

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