Yield: 4 to 6 servings.
8 ounces shell pasta (cavatelli)
1 (6-ounce) can chopped clams, undrained
6 ounces surimi (imitation crab), shredded
6 ounces shrimp, peeled, deveined and halved
6 sea scallops, cut in half horizontally
3 tablespoons pressed garlic or garlic minced to a paste
1/8 teaspoon red pepper flakes
1 cup chopped parsley
3 tablespoons butter
1 1/2 cups homemade pomodoro sauce or good-quality purchased pasta sauce with tomato bits (see testers' note)
Parmesan cheese, for garnish
Cook pasta in rapidly boiling salted water; drain and set aside.
Place clams and their juice, surimi, shrimp, scallops, garlic, red pepper flakes, parsley, butter and sauce in a large pot. Bring to a boil over high heat; cook until shrimp and scallops are opaque, about 1 minute. Add pasta; stir until combined. Serve with grated Parmesan.
PER SERVING: 413 calories; 11.5g fat (25 percent of calories from fat); 6g saturated fat; 153mg cholesterol; 29.5g protein; 48g carbohydrate; 9g sugar; 4.5g fiber; 1,053mg sodium; 107mg calcium.
Testers' note: We used Bertolli/Five Brothers Tomato and Basil sauce, which has lots of tomato chunks. If using a smoother sauce, add one fresh tomato, chopped