Classico Tomato Basil Seafood Rotini Recipe
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A Classico sponsored recipe using their Tomato Basil sauce mixed with some fresh seafood and rotini pasta.
  • 1 jar of Classico Tomato Basil sauce
  • 1 ½ lbs of pasta clams
  • 1 ½ lbs of mussels
  • 1 lb of shrimps 21/25 shelled and deveined
  • Shaved Parmesan cheese for topping (optional)
  • 1 cup of dry Chardonnay
  • 5 shallots finely diced
  • 5 cloves of garlic finely chopped
  • 3 tablespoon butter
  • 3 tablespoon Extra Virgin Olive oil + another 2 tablespoon for sautéing the seafood
  • ¾ teaspoon ground black pepper
  • Salt & Pepper to taste
  • 5 large leaves of sweet basil – chiffonade
  • 400g of dry rotini prepared al dente
  1. In a stock pot heat up the olive oil and add butter, shallots and ½ the garlic and stir for about 15-20 seconds on high heat. Add black pepper and the white wine and allow to come to a boil then add the clams and mussels. Cover and allow to steam for about 5 minutes then remove onto a large bowl all of the clam and mussels and reserve the ¾ cup of the liquid for the next step.
  2. In a large sauce pan add some Extra Virgin Olive oil and sauté the shrimp with the remaining garlic for about 3 minutes under high heat until cooked then add the clam and mussel juice reserved earlier followed by the entire jar of Classico Tomato Basil sauce and then turn the heat down to medium high and heat and gently mix until the sauce just begins to boil taste and add salt and pepper as desired then turn off the heat and gently stir in the pasta.
  3. Add the pasta into the sauce then mix. Place into serving dishes and then top with the Clams and mussels on the side and top with some basil chiffonade and if desired some shaved parmesan.
Recipe by The Piquey Eater at