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
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.
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.