6 large fresh mushrooms, chopped
1 large onion, chopped
2 cloves garlic, minced
1/4 cup olive oil or vegetable oil
1 28-ounce jar Ragú Hearty Pasta Sauce
1/2 cup chicken broth
1/3 cup lemon juice
1 tablespoon basil
1 dozen littleneck clams, scrubbed
1 dozen mussels, beards removed and shells scrubbed
1 1 1/4 pound lobster, cut into 2" pieces and cleaned
1 pound bay scallops
1 16-ounce package spaghetti, cooked and drained
1 tablespoon chopped fresh parsley
Servings: 8
1. In a large saucepan, sauté mushrooms, onion and garlic in hot oil until vegetables are tender. Add sauce, chicken broth, lemon juice and basil; simmer 20 minutes.
2. Add seafood. Bring to a boil and simmer, covered, until seafood is cooked, about 8 minutes.
3. Top hot spaghetti with seafood and sauce. Sprinkle with parsley.
Serves 6-8.
1 large onion, chopped
2 cloves garlic, minced
1/4 cup olive oil or vegetable oil
1 28-ounce jar Ragú Hearty Pasta Sauce
1/2 cup chicken broth
1/3 cup lemon juice
1 tablespoon basil
1 dozen littleneck clams, scrubbed
1 dozen mussels, beards removed and shells scrubbed
1 1 1/4 pound lobster, cut into 2" pieces and cleaned
1 pound bay scallops
1 16-ounce package spaghetti, cooked and drained
1 tablespoon chopped fresh parsley
Servings: 8
1. In a large saucepan, sauté mushrooms, onion and garlic in hot oil until vegetables are tender. Add sauce, chicken broth, lemon juice and basil; simmer 20 minutes.
2. Add seafood. Bring to a boil and simmer, covered, until seafood is cooked, about 8 minutes.
3. Top hot spaghetti with seafood and sauce. Sprinkle with parsley.
Serves 6-8.
