Pasta Paella

Ingredients:
175 g Pasta Italiana elbow macaroni, cooked per package directions
300 g tahong (mussels)
300 g halaan (clams)
4 cloves garlic, crushed
1 medium onion, sliced
1 small (50 g) chorizo de bilbao, sliced
7 medium (50 g) shrimps, shells removed and meat cut into 2
1/3 cup cooked green peas
1 pouch (250 g) Italian style spaghetti sauce
1 small red bell pepper, cut into strips


Directions:
1. Boil tahong and halaan until shells open. Drain and reserve 3/4 to 1 cup tahong broth. Discard shells. Set aside meat.
2. Saute garlic, onion, chorizo, shrimps, tahong, green peas and halaan in oil. Season with 3/4 tsp iodized salt (or 2 1/2 tsp rock salt) and 1/4 tsp pepper.
3. Add tahong and spaghetti sauce. Simmer for 10 minutes. Add cooked Pasta Italiana macaroni and bell pepper. Blend well before serving.

Makes 5 servings.
Tahong and halaan replace crab and squid.
Excellent source of Iron - for healthy red blood cells.


Source: #400, Del Monte Kitchenomics