a tasty sauce made from surimi crab.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 3 cloves garlic, minced, divided
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- ½ cup white wine
- 1 tablespoon sugar
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 large bay leaf
- 1 (16 ounce) package uncooked spaghetti
- 1 pound clams
- 1 pound shrimp
- 1 pound scallops
- ½ cup grated Parmesan cheese
Instructions
- Heat 2 teaspoons oil in a saucepan over medium heat. Add onion and 2/3 of the garlic; cook and stir until tender, 3 to 5 minutes. Mix in crushed tomatoes, tomato paste, wine, sugar, pepper flakes, oregano, salt, and bay leaf. Bring to a simmer and cook, uncovered and stirring occasionally, for 1 hour.
- When the sauce has about 20 minutes left, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until shells open, 5 to 7 minutes. Discard any clams that do not open. Stir opened clams into the sauce.
- Heat remaining 2 teaspoons oil in a large skillet over medium heat. Add shrimp and scallops; cook and stir until opaque, about 2 minutes. Stir in remaining garlic. Transfer mixture to the sauce.
- Drain spaghetti. Serve seafood sauce over top and garnish with Parmesan cheese.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 6 g |
| Protein | 37 g |
| Saturated Fat | 2 g |
| Sodium | 938 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made this quite often, but there has to be a typo with the amount of pepper flakes. Do not put more than one TEASPOON in! I also add mussels sometimes !
Delicious
I made this almost to the tee! The only exception is that I used Zatrain’s oil when I cooked the shrimp and scallops. It was fantastic!!
Decided to try this recipe and it came out scrumptious! I didn’t have a can of crushed tomatoes so I used a can of whole tomatoes and mashed the tomatoes instead. My wife wasn’t feeling the white wine so we left it out and added a cup and a half of water to the sauce. Cut the amount of salt to half of what was called for since I was worried it may be too salty and also added mussels to the recipe as well. Came out delicious.
Great recipe. I did only use a half a can of paste as well. I did kick it up a notch and add black olives, capers and artichoke hearts to the dish. The family loved it. Great dish I will make again. Steve
So delicious ?? . Made it for dinner to my family everyone loved it. Just didn’t add the tomato paste, the crushed tomatoes was enough for us. One teaspoon red peppers only.
No changes except cutting back on the red pepper flakes. This is an excellent recipe.
This was a delicious and fairly easy meal to make. It was to hot for my taste, hence the 4 stars. I personally feel 1/2 teaspoon would be enough crushed red pepper flakes, not a tablespoon. I did make some changes. To make it healthier, I used zucchini spaghetti instead of pasta. I didn’t have white so I used red wine for the sauce and tripled it, doubled the garlic and added 1/2 a red pepper, 2 stalks of celery and used the white part of a leek instead of onion and cooked this according to the directions for the onion. When added to the sauce, this cut the tomato taste some mentioned. I added a frozen seafood mix and mussels to clams, scallops and shrimp. I cooked the mix with the shrimp and scallops, the mussels with the clams. Doing it this way, with a side salad and garlic bread would be enough to feed a family of four.
It came out awesome! The only thing i can say is use fresh seafood for maximum flavor. A tip i could add is if your short on time,you could use your favorite marinara sauce instead!!!
I usually follow recipes without making any changes. However, one tablespoon of crushed red pepper was just too much. I think one teaspoon would be more appropriate.
I omitted clams and based on other reviews only used half the crushed red peppers. I wish I had used all of the crushed red peppers, but I didn’t miss the clams. Other than that I made it exactly like this recipe and it was amazing! And easy.
I made this and loved it. Didn’t add the clams and didn’t change anything. We don’t like spicy foods so I left those out.
This was delicious. I did cut the tomato paste in 1/2 as recommended and added a little more wine as it started to get a little too thick. I also cut down on the red pepper flakes by a little bit.
Excellent dish. Took an hour to make but it was was just good as eating at Endo’s in Longwood, Fl.
Made half the recipe, omitted the tomato paste and clams and reduced amount of red pepper to half teaspoon. We really enjoyed it and would make it again.
I prepared this dish for dinner tonight. I followed other reviews and cut back on the paste. I used diced tomatoes and also backed off on the red pepper… To 1/4 teaspoon. Overall the dish was amazing but a little hot due to the red pepper. Next time I will just use a couple shakes. I could not imagine a full tablespoon. I only had shrimp and sea scallops. I will defiantly make this again and add clams. Thank you for sharing.
I left out the clams and tomato paste, used frozen scallops and shrimp. Im sure it would be better with fresh seafood. But this was an easy and nice alternative to weeknight spaghetti. I also left out the red pepper flakes. My daughters don’t do spicy, but my husband added them to his plate and enjoyed. Will be making this again.
This came out great. I added my own personal touches to this dish. I didn’t add salt or sugar. It’s a little time consuming but I made enough for a weeks worth of lunch.
This was great! I used bow tie pasta and made a few changes: omitted sugar, added 2 teaspoons dried basil, red wine instead of white, 1/3- 1/2 the paste, extra garlic, and no red pepper flakes, we added them individually after it was plated since some of my guests don’t do spicy… Yum! It did seem to need more liquid so I put water into the pan I cooked the scallops and shrimp (and mushrooms & butter!) in and let that come to a boil and then added it to the sauce. I didn’t have clams but will add them next time.
I did not add the tomato paste.
Delicious! I enjoyed it very much! I saved about three quarters of the homemade sauce for a future use because I don’t like a lot of red sauce with my pasta or seafood. I agreed with other reviews that the tomato paste had thickened the sauce heavily so I added about a half a can of water and some pasta water to thin it out during cooking. I’m spicy enough so I omitted the red pepper flakes and added some garlic and onion salt & powder for additional flavor. Topped with fresh parsley and Parmesan cheese. Will make again in the future.