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Pietro's

Yield: 4 to 6 servings.

8 ounces shell pasta (cavatelli)

Salt

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