Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
2 cups | Sliced celery |
2 cups | Sliced mushrooms |
¼ cup | Whipping cream |
1 teaspoon | Minced fresh garlic |
2 cups | Broccoli flowerets |
2 cans | (7 1/2oz) chopped undrained |
\N \N | Clams |
1 can | (12oz) Hunt's tomato paste |
1 \N | Bottle (8oz) clam juice |
½ cup | Dry white wine |
1 tablespoon | Parsley flakes |
½ teaspoon | Oregano |
¼ teaspoon | Pepper |
1 pounds | Scallops |
1 pounds | Pasta shells, cooked & |
\N \N | Drained |
In Dutch oven, melt butter. Saute' celery, mushrooms & garlic in butter until vegetables are tender. Add remaining ingredients, except scallops, cream & pasta shells. Bring to boil, reduce heat & simmer, uncovered, stirring occasionally, 30 minutes. Stir in scallops & cream & simmer an additional 5 minutes. Serve sauce over pasta shells.
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