Mostaccioli with Seafood and Creamy Pesto Sauce

1 C. fresh basil
1/4 C. toasted pine nuts
1 C. olive oil
1 C. grated parmesan cheese
3 cloves fresh garlic
1 C. heavy cream
1/4 C. olive oil
2-3 T. minced garlic
1 small onion, finely chopped
2 lb. cooked shrimp
1 lb. medium fresh or frozen scallops
2 lbs. chopped or whole canned clams, drained
black pepper to taste
2 lbs. mostaccioli
parsley, for garnish
romano cheese, for garnish

For the pesto sauce:
In a blender combine basil, pine nuts, olive oil, Parmesan and garlic. Blend until almost smooth, then add cream and continue to blend. Pour into medium sauce pan and heat over medium heat until bubbling. Reduce heat and keep warm while preparing seafood.

In a large saute pan heat the olive oil at medium heat. Saut� garlic and onion until onions are soft. Add shrimp, scallops, clams and black pepper; cook until warm, about 10 minutes. Cook pasta according to directions (a little al dente is the best). Drain and set aside.

In a large pasta bowl mix pasta, seafood, and pesto sauce together. Toss with grated Romano cheese.

Garnish with parsley and serve.

Serves eight to 10.
 

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