Seafood Primavera Recipe | PBS Food

Seafood Primavera

Recipe courtesy of The Victory Garden’s Edible Feast

by Chef s Jack and Rocco Collucci Pasta with scallops, clams, tomatoes, mushrooms and squash

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Yield: Makes 4 servings

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    Ingredients

  • 2 whole tomatoes chopped
  • 3 fresh basil leaves sliced
  • 1/2 bunch of scallions diced
  • 4 medium mushrooms chopped
  • 1/2 medium squash diced
  • 2 large garlic cloves chopped
  • 12 little neck clams
  • 12 mussels
  • 6 ounces small scallops
  • 4 ounces clams chopped
  • 3 ounces olive oil
  • 2 cups white wine
  • 2 tablespoons whole butter
  • Pinch of salt and pepper
  • 1 lb. angel hair pasta

    Directions

  1. In a large saucepan heat the olive oil.
  2. When the olive oil is hot add the mushrooms, onions and garlic. Then add white wine.
  3. When the mixture is hot again add the seafood and tomatoes. Stir gently until the seafood is cooked, about 3 to 5 minutes.
  4. Add butter and remove from heat, stirring in the melting butter.
  5. Place cooked pasta on a platter, add the seafood mixture and serve.

Tips/Techniques

This segment appears in show #2919. Recipe courtesy of Jack and Rocco Collucci © 2004 Jack and Rocco Collucci
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