INGREDIENTS

1. 1tablespoonolive oil
2. 1cuponions, chopped
3. 1cupyellow bell peppers, chopped
4. 3garlic cloves, minced
5. 1/2cupdry white wine
6. 1/4teaspooncrushed red pepper flakes(to taste)
7. 1 (14 1/2 ounce)candiced tomatoes, undrained
8. 1/2cupcanned clams, undrained(chopped)
9. 1/4cupflat leaf parsley, chopped
10. 2tablespoonstarragon, chopped or1 1/2 teaspoonsdried tarragon
11. 1/4teaspoonsalt
12. 1/4teaspoonfresh ground black pepper
13. 1/2lbmedium shrimp, peeled and deveined
14. 1/2lbscallops
15. 5cups hotcooked gemelli pasta(about 6 ounces uncooked short tube-shaped pasta)
16. 5tablespoonsfresh parmesan cheese, grated

DIRECTIONS

1. Heat olive oil in a Dutch oven over medium heat.Add onion and bell pepper, cook for 5 minutes, stirring frequently.Add garlic and cook for an additional 1 minute, stirring frequently.
2. Stir in wine, crushed red pepper and diced tomatoes, bring to a boil.Cover and reduce heat.Simmer for 10 minutes.
3. Add clams and next 6 ingredients (through scallops.Cook for 3 minutes or until shrimp are done.
4. Serve seafood mixture over pasta and sprinkle with cheese.

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