INGREDIENTS
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2 tablespoons olive oil
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1 tablespoon minced garlic
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1 cup chopped onion
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2 tablespoons chopped fresh basil
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1 pound shelled, deveined shrimp, cut into 1-inch pieces
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1 pound scallops
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1 (6.5 ounce) can chopped clams, drained
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2 cups DEL MONTE® canned Diced Tomatoes
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1 (14.5 ounce) can COLLEGE INN® Chicken Broth with Lemon and Herb
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1/4 cup white wine
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Dash of hot sauce
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Salt and pepper to taste
DIRECTIONS
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In a large sauce pan or dutch oven heat olive oil over medium-high heat. Saute garlic and onion 2 minutes. Add basil and saute 1 minute. Add shrimp, scallops and clams and saute 2 minutes. Add tomatoes and bring to a boil. Add broth, white wine and simmer until seafood is cooked, about 5 minutes. Add hot sauce and season with salt and pepper to taste. Serve over rice.
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