Spaghetti With Mussels, Scallops and Shrimp

• olive oil↗3 tablespoons
• large onion, minced↗1
• large garlic cloves, minced↗2
• dry white wine↗1⁄4 cup
• dried basil or 1 1/2 tablespoons fresh basil↗1 1⁄2 teaspoons
• dried marjoram or 1 tablespoon fresh marjoram1 teaspoon
• diced canned tomatoes, well drained1 1⁄2 cups
• mussels, scrubbed and debearded (see note)↗1 1⁄2 lbs
• sea scallops, halved↗1 lb
• large shrimp, peeled, deveined and butterflied↗1 lb
• salt & freshly ground black pepper, to taste
• spaghetti, cooked al dente↗1 lb

Step-by-step instructions

1. 1

   Heat oil in 4 or 5-quart saucepan over medium-high heat.

2. 2

   Add onion and saute until golden;add garlic and saute an additional 30 seconds.

3. 3

   Stir in wine,basil and marjoram and cook 1 minute.

4. 4

   Add tomatoes, increase heat and boil 5 minutes.

5. 5

   Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.

6. 6

   Add scallops and shrimp.

7. 7

   Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.

8. 8

   Season to taste with salt and pepper, add spaghetti and toss gently to mix.

9. 9

   Serve immediately, with freshly grated parmesan, if desired.

10. 10

    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.