Pasta with Seafood

Reserve this deluxe seafood and pasta entree for special dinner parties. Your guests will be ecstatic over the seafood trio in this sensational dish. With scallops, shrimp, and clams served atop spaghetti and complemented by a sauce of sweet peppers, onions, garlic, tomatoes, and a selection of Italian herbs, this recipe is a seafood lover's dream. Serve this dish with a generous sprinkling of grated Parmesan cheese.

ingredients

•    6 ounces fresh or frozen scallops
•    1/2 pound fresh or frozen peeled and deveined shrimp
•    12 small clams
•    6 ounces dried spinach spaghetti
•    1 yellow sweet pepper, cut into 3/4-inch pieces
•    1/2 cup chopped onion
•    2 cloves garlic, minced
•    1/2 teaspoon instant chicken bouillon granules
•    1 teaspoon dried basil, crushed
•    1/2 teaspoon dried oregano, crushed
•    1/4 teaspoon pepper
•    2 tablespoons cornstarch
•    2 medium tomatoes, seeded and chopped
•    2 tablespoons snipped fresh parsley
•    1/4 cup grated Parmesan cheese
•    1 cup water
•    2 tablespoons cold water

directions

1.    Thaw shrimp and scallops, if frozen. Halve any large scallops. Scrub clams under cold running water. Cover clams with salted water, using 3 tablespoons salt to 8 cups cold water. Soak for 15 minutes; drain and rinse. Discard water. Repeat twice. Set aside.
2.    Cook spaghetti according to package directions; drain and keep warm. In a large skillet cook clams, yellow sweet pepper, onion, garlic, bouillon granules, basil, oregano, and pepper in the 1 cup water about 5 minutes or until vegetables are nearly tender and clams have opened. Remove clams; discard any unopened shells.
3.    Stir together cornstarch and the 2 tablespoons cold water; stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in scallops and shrimp. Cook 3 to 4 minutes more or until scallops are opaque and shrimp turn pink. Stir in tomatoes and clams; heat through. Stir in parsley. Serve over spaghetti. Serve with Parmesan cheese. Makes 6 servings.

Recipe Source: Yahoo Shine

What Are the Types of Sea Food? - I

When you are on beach there are lots of things to do, but what to eat. If you are omnivorous than sea food could be relished. There are so many type of sea food this articles highlights all types of sea food.

When you think of Blue Ocean's creatures there are so many name to be counted but fish comes first. There are so many small-large, colorful fish are used as sea food.

Anchovy - anchovy are a family of small, common, salt-water forage fish, found in Atlantic, Indian and Pacific Oceans Anchovy are classified as on oily fish. Anchovies are small, green fish with blue reflections due to silver longitudinal stripe that runs from the base of the caudal fin. Anchovies are also eaten by humans. When preserved by being gutted and salted in brine matured, then packed in oil or salt, they acquire a characteristic strong flavor.

Basa - The Basa fish is a type of cat fish. These fish are important food fish with an international market. They are often labeled in north America as Basa fish or bocourti. In the UK the species is known mainly as river cobbler with basa also being used on occasion. In Europe these fish are commonly marketed as pangassius or panga. The body of a basa fish is stout and heavy. The rounded head is broader than it is long, the blunt snout having a white band on its muzzle.

Bass- is a name shared by many different species of popular game fish The term encompasses both fresh water and marine specious. All belong to the large order perciformes. or perch-like fishes, and in fact the word bass comes from Middle English bars, meaning perch.

The black cod or smallscaled cod, is a marine cod icefish. The juveniles are silvery in appearance with a pronounced. This is also called sablefish, butterfish, blue cod, candlefish etc.

The Bombay duck or bummalo- despite its name its not a duck is a lizard fish It is native to the waters between Mumbai and kutch in the Arabian sea. Small number are also found in the Bay of Bangal. The great number is also cought in chine sea. The fish is often dried and salted before it is consumed. It is eaten as fried in buter, curry and pickle.

Brill - Brill is a specious of the flate fish. It can be found in North Atlantic, Baltic sea Mediterranean, primarily in deeper offshore waters. The brill have slender bodies, brown with lighter and darker coloured flecks covering its body, excluding the tailfin; the underside of the fish is usually cream coloured or pinkish white. Like other flatfish the brill has the ability to match its colour to the surroundings.


Source: Ezine Articles