Blush Seafood Pasta Sauce
Submitted by Fatima3

1/4 cup extra virgin olive oil
3 Bay leaves
5 Cloves garlic peeled and pressed
1 lb. Chanterelles or baby (porta)bello mushrooms,     sliced
1 Large can of diced tomatoes (Delalio Brand)
   (or if fresh, use about 5 medium tomatoes, diced)
1 Handful of fresh basil, trimmed and chopped
1 pt Heavy cream
1 lb. Seafood of your choice: shrimp, sea scallops, or 2 lbs. of clams and mussels or a combination of various    seafood
1 lb. Dried pasta
Fresh ground pepper


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In a large pan sauté the garlic in the oil. Do not brown.
Salt and pepper to taste. Add the mushrooms and sauté until tender.
Add the tomatoes and bring to a boil, then simmer for 1 hour.
Heat the cream separately, add to the sauce, but do not let the boil.
In a separate pan, sauté the seafood in a bit of olive oil then cover until done.
Add the seafood to the sauce. Lastly, add the chopped basil.
Cook the pasta Al Dente, drain, and then toss in the sauce before serving.
Add freshly grated Romano, Parmesan or Asiago cheese to taste.

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