Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the clams and about 1/2 cup water in a medium skillet. | 2. Cover and steam over high heat until the clams open, about 2 minute Discard any that don't open. | 3. Remove the clams and reserve. | 4. Strain the liquid from the pan and reserve. | 5. In the same skillet, wiped dry, heat 2 Tbs. of the oil over high heat. | 6. Add the scallops and sear on both sides until lightly browned, about 2 min.; remove and reserve them. | 7. In the same skillet, heat the crushed garlic in the remaining 2 Tbs. oil until lightly browned. | 8. Add the tomatoes and red pepper flakes and simmer over moderate heat for 15 minute. | 9. Meanwhile, bring a large pot of water to a boil and add the salt. | 10. Add the haricots verts and cook until just tender; remove with a slotted spoon and add them to the tomato sauce. (Keep the water boiling.) | 11. Add the scallops, the clams, and the strained clam liquid to the tomato sauce and cook until the sauce is slightly reduced, about 3 minute | 12. Stir in the parsley. | 13. While the sauce reduces, stir the pasta into the boiling water and cover until the water comes back to a boil. | 14. Uncover and cook until the pasta just starts to become pliable but is still somewhat firm, about 2 minute | 15. With tongs, lift the pasta, let it drain for a moment over the boiling water, and add it to the sauce, tossing well, to finish cooking. | 16. When the pasta is al dente, transfer the pasta and sauce to a warm serving platter or individual bowls and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
littleneck clam	24		scrubbed rinsed	9683.222	0.0	2154.2449	54.4001
olive oil	1/4	cup		477.36	0.0	0.0	54.0
scallop	1/2	lb		156.4004	7.207999999999999	27.3361	1.1107
garlic clove	6		crushed	9683.222	0.0	2154.2449	54.4001
italian plum tomato	1	cups	cored peeled crushed drained seeded crushed	9683.222	0.0	2154.2449	54.4001
red pepper flake	1/4	teaspoon	dried	9683.222	0.0	2154.2449	54.4001
salt	1	tablespoon		-	-	-	-
french haricot vert	1/4	lb	trimmed	9683.222	0.0	2154.2449	54.4001
flat leaf parsley	1	tablespoon	chopped	9683.222	0.0	2154.2449	54.4001
linguine	1/2	lb		9683.222	0.0	2154.2449	54.4001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.