-1 pound spaghetti
-1 tablespoon olive oil
-2 cloves minced garlic
-½ cup clam juice
-8 Littleneck clams, soaked in a bowl of cold water for 10 minutes.
-1 25-oz. jar (3 cups ) Uncle Steve’s Arrabiata Sauce
-12 (½ pound) mussels
-12 (½ pound) large shrimp, shelled and deveined.
-¼ pound calamari, cut into ½” rings
-¼ cup fresh Italian flat leaf parsley, coarsely chopped
-¼ pound bay scallops
Bring a large pot of salted water to a boil for pasta. Add spaghetti to boiling water to cook.
While pasta is cooking, place olive oil and garlic in a 12” sauté pan. Turn heat to medium and cook until garlic is fragrant. Add clam juice and clams. Cover with tight fitting lid and steam until shells open, 8 to 10 minutes. Discard any unopened clams.
Add Arrabiata sauce, mussels, shrimp, calamari and parsley. Cover and cook for two minutes; add scallops. Replace lid and cook for two more minutes or until all mussels have opened.
Drain pasta and place on large serving platter. Spoon seafood and sauce over pasta. Makes four servings