Sicilian Fish Stew Over Fettuccine

Ingredients

• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 1/2 lb. uncooked medium shrimp, peeled and deveined
• 1 small onion, chopped
• 1 jar Bertolli® Olive Oil & Garlic Sauce
• 1/2 cup dry white wine or clam juice
• 8 clams, well scrubbed
• 8 mussels, well scrubbed
• 8 ounces fettuccine or linguine, cooked and drained

Directions

1. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook shrimp 3 minutes or until shrimp just turn pink. Remove shrimp and set aside.
2. Cook onion in same skillet, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce and wine. Bring to a boil over high heat. Add clams and mussels. Reduce heat to low and simmer covered 5 minutes or until shells open. (Discard any unopened shells.) Stir in shrimp and season, if desired, with salt and ground black pepper; heat through. Serve over hot fettuccine.