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2   tablespoons chopped parsley

5   ounces  vegetable   stock

8   ounces  tomato  sauce

1   tablespoon  sea salt

½   teaspoon    ground  black   pepper

6   ounces  baby    scallops

6   ounces  calamari    rings

6   ounces  shrimp

18  mussels

18  Manila  clams

8   ounces  white   wine

2   tablespoons basil,  julienne

DIRECTIONS

1. Boil water and cook pasta for 12 to 15 minutes, stirring occasionally.


2. Drain the pasta in a colander and set aside.


3. Heat olive oil in a saucepan until hot. Add garlic, parsley, vegetable
   stock, tomato sauce, sea salt, and pepper. Mix well.


4. Add the scallops, calamari, shrimp, mussels, and clams, and cook for 5
   minutes over medium heat.


5. Add the white wine and simmer for 5 minutes.


6. Add the pasta and mix well.


7. To serve, place the pasta mixture in a bowl and garnish with basil.

Sautéed Vegetables

SERVINGS: 1 to 2
PREPARATION TIME: 40 min.

INGREDIENTS

6   ounces  onion,  diced

3   pieces  green   zucchinis,  julienne

3   yellow  squashes,   julienne

4   ounces  extra-virgin    olive   oil

2   cloves  garlic, minced

1   teaspoon    sea salt