Gemelli Pasta With Clams, Scallops And Shrimp - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup onion, chopped
1 cup yellow bell pepper, chopped
3 garlic cloves, minced
1/2 cup dry white wine
1/4 teaspoon crushed red pepper flakes (to taste)
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup canned clams, undrained (chopped)
1/4 cup flat leaf parsley, chopped
2 tablespoons tarragon, chopped or 1 1/2 teaspoons dried tarragon
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 lb medium shrimp, peeled and deveined
1/2 lb scallops
5 cups hot cooked gemelli pasta (about 6 ounces uncooked short tube-shaped pasta)
5 tablespoons fresh parmesan cheese, grated

Preparation

Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper, cook for 5 minutes, stirring frequently. Add garlic and cook for an additional 1 minute, stirring frequently.
Stir in wine, crushed red pepper and diced tomatoes, bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
Add clams and next 6 ingredients (through scallops. Cook for 3 minutes or until shrimp are done.
Serve seafood mixture over pasta and sprinkle with cheese.