- 2 tablespoons olive oil
- 250 g (8 oz) scallops
- 2 cloves garlic, crushed
- 1/2 cup (125 ml) dry white wine
- pinch of chilli flakes
- 500 g (1 lb) clams, scrubbed
- 410 g (15 oz) can diced tomatoes
- 1 large roasted red capsicum (bell pepper), sliced
- 1/3 cup (10 g) coarsely chopped fresh flat-leaf parsley
- 350 g (12 oz) capelli d’angelo (angel hair pasta)
- Heat oil in a large non-stick saucepan over medium-high heat. Add scallops. Cook until almost cooked through, about 4 minutes. Transfer to a plate.
- Add garlic to pan. Cook for 15 seconds. Add wine, chilli flakes and clams. Cover. Reduce heat to medium. Cook until clams have all opened, about 8 minutes. Transfer clams with slotted spoon to bowl. Discard any that have not opened.
- Add tomatoes with their liquid to the pan. Simmer until reduced and thickened, about 15 minutes. Stir in the roasted capsicum, clams, scallops and parsley.
- Cook angel hair pasta in a large saucepan of lightly salted boiling water for 8 minutes or following packet instructions, until al dente. Drain well and add to sauce in pan. Serve at once.
Tip When buying clams, look for completely closed ones that are stored on ice.
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