Spaghetti Alla Pescatora

Ingredients

Serves 4

8 ounces DeBoles Gluten Free Rice Spaghetti
1/2 cup Extra Virgin Olive Oil
2 garlic cloves thinly sliced
1/2 pound calamari cut into rings
8 little neck clams cleaned and minced
8 mussels cleaned and minced
8 sea scallops
8 medium shrimp, peeled and de-veined
1 cup crushed palm tomatoes
1/2 cup dry white wine
1/2 teaspoon chopped fresh oregano
Pinch of hot pepper flakes
Hain Sea Salt and coarse black pepper to taste
1/4 cup chopped flat leaf parsley

Directions

Cook spaghetti according to package directions; drain.

In a large skillet, heat the oil over medium high heat. Add the garlic and cook until golden, about 3 minutes. Add the calamari and cook an additional 3 minutes or until calamari turns opaque. Add the clams and mussels; cook 1 more minutes. Add the tomatoes, wine, oregano, and pepper flakes. Salt and pepper to taste. Cook stirring occasionally until the sauce thickens slightly; bring to a simmer and cook another 4 minutes until the clams and mussels start to open. Add the shrimp and scallops and cook for 2 more minutes. If the sauce is too thick add a few tablespoons of the water from the cooked pasta.

Add the drained pasta to sauce, coating evenly. Arrange pasta on platter and spoon seafood around the rim. Sprinkle with parsley and serve immediately.