| 1 box | BARILLA Rotini |
| 1 jar | BARILLA Marinara Sauce |
| 1/4 cup | extra virgin olive oil |
| 3 cloves | garlic, minced |
| 1/2 pound | monkfish, cut into chunks |
| 1/2 pound | fresh clams, well-rinsed |
| 1/2pound | fresh mussels, trimmed, well-rinsed |
| 1/2 pound | scallops |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 2 tablespoons | fresh parsley, chopped |
HEAT oil in large skillet over medium heat. Add garlic; cook 1 to 2 minutes or until tender.
ADD monkfish, clams, mussels and scallops; cover. Cook 2 to 3 minutes. (The clams and mussels will begin to open.) ADD Marinara Sauce to skillet; cover. Cook over medium-low heat about 20 minutes or until fish is cooked and clams and mussels are open. Sprinkle with salt and pepper.
COOK Rotini according to package directions; drain. Transfer to large platter or bowl.
TOP Rotini with seafood mixture; sprinkle with parsley.
Substitute swordfish or tuna for monkfish. Sprinkle with chopped fresh basil.