Spaghetti With Mussels, Scallops And Fish - cooking recipe

Ingredients

3 Tbsp. olive oil
1 to 2 tsp. minced garlic
1/4 c. dry white wine
2 1/2 Tbsp. chopped fresh basil or 1 1/2 tsp. dried
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh marjoram or 1 tsp. dried
1 (35 oz.) can tomatoes, well drained and chopped
1 1/2 lb. mussels, scrubbed and debearded
1 lb. sea scallops, halved
1/2 lb. firm white fish fillets, cut into bite-size pieces
salt and freshly ground pepper to taste
1 lb. spaghetti

Preparation

To make sauce, heat oil, add garlic and saute for about 30 seconds.
Stir
in\twine, basil, parsley and marjoram; cook about 1 minute.
Add tomatoes and boil 5 minutes.
Reduce heat and add mussels.
Cover
and
cook\tapproximately
5
minutes, until shells open.
Add scallops and fish, cover and cook 2 to 3 minutes longer
until
scallops
and
fish\tare barely firm. Season with salt
and
pepper.\tKeep
warm.
Cook spaghetti al dente.
Drain. Pour
sauce
and
seafood over spaghetti, toss gently and serve.