This recipe for Heneliz's Angel Hair Pasta with Seafood Sauce was submitted by Heneliz.

Heneliz's Angel Hair Pasta with Seafood Sauce

1 (16 ounce) package angel hair pasta

1 pound shrimp cleaned deveined and butterflied

1 pound bay scallops

2 (15-ounce) cans white clam sauce (Reinzi is good)

1 can baby clams

2 cloves finely chopped garlic

Parsley freshly chopped or flakes

1/2 onion finely chopped

Salt to taste

Black pepper to taste

Garlic salt or garlic powder to taste

1 tablespoon cornstarch in water to thicken sauce

Butter

Optional: cayenne pepper, if you like hot spicy foods!

1. Brown garlic and onion in butter in a large frying pan. Add shrimp and stir fry until shrimp are done. Add washed scallops and stir fry for about 5 minutes, or until the scallops are tender. Season with garlic salt or garlic powder, parsley salt and black pepper. Add baby clams (with juice) and clam sauce. Cover and simmer for about 15 minutes.
2. Mix the cornstarch with water until smooth. Add to seafood sauce until desired thickness is achieved. Not too much though, you don't want the sauce to become too thick.
3. Cook angel hair pasta according to package directions. Drain pasta and put back in the pot with a little butter, salt and black pepper.
4. When ready to serve place pasta on plate and warm in microwave, then heat the sauce up and put on top of pasta. Serve piping hot...delicious! Enjoy!

Serves 4 to 6.

Also optional: you can add a can of oysters with the juice to the sauce while simmering. It gives the sauce a wonderful flavor.