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16oz. pkg. angel hair Pasta 1 1b.shrimp cleaned deveined and butterflied 1 lb.bay scallops 2) 15 oz.cans white clam sauce (Reinzi is good) 1 can baby clams 2 cloves finely chopped garlic parsley freshly chopped or flakes 1/2 onion finely chopped salt to taste blk. pepper to taste garlic salt or garlic powder to taste 1 tbp.cornstarch in water to thicken sauce butter Optional: cayenne pepper, if you like hot spicy foods! Brown garlic and onion in butter in a large frying pan. Add shrimp and stir fry until shrimp are done. Add washed scallops and stir fry for about 5 mins. or until the scallops are tender. Season with garlic salt or garlic powder, parsley salt and blk.pepper. Add baby clams(with juice)and clam sauce. Cover and simmer for about 15 mins. Mix the cornstarch with water until smooth. Add to seafood sauce until desired thickness is achieved. Not too much though you don't want the sauce to become too thick. Cook angel hair pasta according to pkg.directions. Drain pasta and put back in the pot with a little butter, salt and blk. pepper. When ready to serve place pasta on plate and top with seafood sauce. Enjoy! Also optional:you can add a can of oysters with the juice to the sauce while simmering. It gives the sauce a wonderful flavor. Back to Pammy's Online Cookbook! Back to Pammy's Home Page |