Seafood Bucatini with Lemon Parmesan Sauce

Name: Seafood Bucatini with Lemon Parmesan Sauce
Yield: Serves 4-6
Ingredients: 1 24oz jar Rao’s Lemon Parmesan Marinara Sauce ¼ cup chopped Shallots 1 ½ cups medium diced Zucchini 12 each 16/20 Shrimp, peeled and deveined 8 each jumbo Sea Scallops 1 pound PEI Mussels or Mediterranean Mussels, rinsed and debearded 12-16 Manilla Clams or other fresh clams ½ cup White Wine, Pinot Grigio is ideal 3 tbsp regular Olive Oil;2 tbsp Basil chiffonade, for garnish 1 ½ tbsp Italian Parsley rough chopped, for garnish 2 tbsp Rao’s Limited Reserve Extra Virgin Olive Oil 1 bag Rao’s Bucatini, cooked as per package instructions

Ingredients

1 24oz jar Rao’s Lemon Parmesan Marinara Sauce
¼ cup chopped Shallots
1 ½ cups medium diced Zucchini
12 each 16/20 Shrimp, peeled and deveined
8 each jumbo Sea Scallops
1 pound PEI Mussels or Mediterranean Mussels, rinsed and debearded
12-16 Manilla Clams or other fresh clams
½ cup White Wine, Pinot Grigio is ideal
3 tbsp regular Olive Oil;2 tbsp Basil chiffonade, for garnish
1 ½ tbsp Italian Parsley rough chopped, for garnish
2 tbsp Rao’s Limited Reserve Extra Virgin Olive Oil
1 bag Rao’s Bucatini, cooked as per package instructions

Directions

Working in a large sauté pan set over medium-high heat, add the olive oil and heat until it shimmers.
Quickly, add the Shallots and Zucchini to the sauté pan, and sauté until the shallots are translucent and the zucchini begins to brown.
Working quickly, add the mussels and clams to the sauté pan.
Stir the mussels and clams to coat with the oil.
Now, carefully add the white wine and allow the mussels and clams to steam (approx. 2 minutes).
Remove the mussels and clams from the pan and reserve.
Now, carefully add the Rao’s Lemon Parmesan Marinara and quickly bring it to a simmer.
As the sauce begins to simmer, add the Scallops and Shrimp, and allow them to gently cook through in the sauce.
As the Shrimp begins to cook, add the mussels and clams back to the sauce and along with the cooked Rao’s Bucatini. Stir to combine.
Add the basil and parsley to the seafood-pasta mixture.
Serve a large platter with crusty bread and a simple salad.