INGREDIENTS
1 lb. dry linguine
¼ cup olive oil, divided
½ cup sliced green onions
2 cans (14.5 oz. each) diced tomatoes undrained
½ tsp. salt
¼ tsp. crushed red pepper flakes
1 lb. scallops
3 cloves garlic, minced
½ cup dry white wine or chicken broth
2 TBSP. finely chopped fresh parsley or 2 tsp. dried, crushed
16 fresh clams
DIRECTIONS
Cook pasta according to package directions; drain and keep warm.
Heat 2 TBSP. oil in large saucepan.
Add green onions; saute 1 minute.
Add undrained tomatoes, salt and red pepper flakes.
Bring to boil, reduce heat to low; simmer uncovered for 20 minutes, stirring occasionally.
Add scallops; cook 5 minutes.
Heat remaining oil in medium skillet.
Add garlic, saute 2 to 3 minutes.
Add wine and parsley; bring to boil.
Add clams.
Reduce heat to low; cover and simmer for 5 to 8 minutes or until clams open.
Discard any that do not open.
Stir cooking liquid from clams into tomato mixture.
Toss pasta with half of tomato mixture in large mixing bowl.
Place pasta on a deep serving platter.
Spoon remaining sauce over pasta.
Arrange clams around edge of platter.
Serves 8.
