featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, August 24, 2010


It’s not always hot and sunny throughout the summer. Today Cloris offers up a quick seafood pasta dish that’s great for when we have one of those cooler, rainy days. -- AP


1 lb. fresh or frozen scallops
1 lb. fresh or frozen shrimp, shelled and deveined
2 T. olive oil
1 clove garlic, minced
1 can red clam sauce
1 can diced tomatoes, drained
1 can mushroom stems and pieces, drained
1 box whole wheat pasta
freshly grated Parmesan cheese

(serves 4-6)

Note: If using frozen seafood, defrost before cooking.

In medium saucepan, combine clam sauce, tomatoes, and mushrooms. Heat through. At the same time cook pasta according to package directions.

While sauce and pasta are cooking, sauté scallops, shrimp, and garlic in olive oil. Add sauce. Drain pasta and add to seafood mix, tossing to mix. Sprinkle with cheese.

Serve this dish with crusty Italian bread and a Cesar salad.

Now that’s a drool-worthy dinner and so easy even Mama and Lucille couldn’t screw it up -- unless they set the kitchen on fire! What types of pasta dishes do you like? Post a comment to be eligible for a free book this week from our Book Club Friday guest author. -- AP

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