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Rao’s Seafood Bucatini with Lemon Parmesan Marinara

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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 24 oz 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 Extra Virgin Olive Oil
  • 1 bag Rao’s Bucatini, cooked as per package instructions

Method
 

  1. Working in a large sauté pan set over medium-high heat, add the olive oil and heat until it shimmers.
  2. Quickly, add the Shallots and Zucchini to the sauté’ pan, and sauté until the shallots are translucent and the zucchini begin to brown.
  3. Working quickly, add the mussels and clams to the sauté pan. (Be careful, this will cause the oil to splatter.) Stir the mussels and clams to coat with the oil.
  4. Now, carefully add the white and allow the mussels and clams to steam. (approx. 2 minutes)
  5. Remove the mussels and clams from the pan and reserve.
  6. Now, carefully add the Rao’s Lemon Parmesan Marinara and quickly bring it to a simmer.
  7. As the sauce begins to simmer, add the Scallops and Shrimp, and allow them to gently cook through in the sauce.
  8. 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.
  9. Add the basil and parsley to the seafood-pasta mixture.
  10. Serve a large platter with crusty bread and a simple salad.