Spaghetti With Mussels, Scallops And Shrimp - cooking recipe

Ingredients

3 tablespoons olive oil
1 large onion, minced
2 large garlic cloves, minced
1/4 cup dry white wine
1 1/2 teaspoons dried basil or 1 1/2 tablespoons fresh basil
1 teaspoon dried marjoram or 1 tablespoon fresh marjoram
1 1/2 cups diced canned tomatoes, well drained
1 1/2 lbs mussels, scrubbed and debearded (see note)
1 lb sea scallops, halved
1 lb large shrimp, peeled, deveined and butterflied
salt & freshly ground black pepper, to taste
1 lb spaghetti, cooked al dente

Preparation

Heat oil in 4 or 5-quart saucepan over medium-high heat.
Add onion and saute until golden;add garlic and saute an additional 30 seconds.
Stir in wine,basil and marjoram and cook 1 minute.
Add tomatoes, increase heat and boil 5 minutes.
Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
Add scallops and shrimp.
Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
Season to taste with salt and pepper, add spaghetti and toss gently to mix.
Serve immediately, with freshly grated parmesan, if desired.
Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.