Pasta Shells with Seafood-Tomato Sauce

Ingredients

• 8 ounce bottled clam juice 
• 2.5 pounds clams fresh scrubbed ( 45 clams)
• 10 cup shells hot cooked uncooked ()
• 2 tablespoons cornmeal 
• 0.3 teaspoon rosemary dried crushed
• 0.3 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry red
• 0.5 cup parsley fresh chopped
• 4  garlic cloves minced
• 2 cups bell pepper diced green
• 0.8 pound mussels fresh scrubbed ( 10 mussels)
• 29 ounce no-salt-added tomatoes whole undrained chopped canned
• 2 tablespoons olive oil 
• 3 cups onion chopped
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 pound sea scallops 
• 1 pound shrimp peeled
• 8 ounce no-salt-added tomato sauce canned

Equipment

• bowl
• dutch oven

Directions

1. Place clams and mussels in a large bowl, and cover with cold water.
2. Sprinkle with cornmeal; let stand 30 minutes.
3. Drain and rinse.
4. Coat a large Dutch oven with cooking spray; add oil, and place over medium heat until hot.
5. Add the onion, bell pepper, and garlic, and saut 5 minutes.
6. Add parsley and next 8 ingredients (parsley through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
7. Add the clams, mussels, shrimp, and sea scallops, and stir well. Cover and cook over medium heat 8 minutes or until clam and mussel shells open and shrimp and sea scallops are done. Discard any unopened shells.
8. Serve over pasta.