Seafood Pasta Fettuccine

360 g fettuccine

6 garlic cloves

4 tbsp olive oil

4 tbsp parsley

Parmesan

salt

ground black pepper

1.5 cups dry white wine

0,5 lb cherry tomatoes

0.5 lb clams

0.5 lb mussels

0.5 lb bay scallops

Serves: 6

1. Dry scallops thoroughly
2. Start boiling salted pasta water
3. Clean clams and mussels in cold water by scrubbing shells to remove dirt
4. Add 3 tbsp. of oil to a pan with medium heat. Saute the minced garlic cloves for roughly a minute. This pan will hold our seafood and pasta. I use a Chef's pan.
5. Add the fettuccine to the boiling water
6. Add mussels, clams, and tomatoes and season with salt and pepper
7. Saute seafood for 2 minutes then add wine and shrimp
8. Bring the seafood and wine to a simmer and then cover. Cook for 4-6 minutes until the shells open
9. In a separate pan, heat a tbsp of olive oil on medium heat
10. Add the bay scallops to the pan and cook each side for 15-20 seconds. Cooked scallops are no longer be translucent.
11. Add scallops and pasta to the main pan and turn to low
12. Garnish the pasta with parsley and Parmesan

I am real happy with this recipe. It is real simple and very difficult to mess up. The key to any seafood dish is good seafood. I like garlic quite a bit and may add some more. Shallots are also good in this if you have them around.