6 oz. scallops
8 oz. shelled shrimp, deveined
12 to 14 small clams
1/2 c. chopped onions
2 tsp. minced garlic
1/2 tsp. instant chix bouillon granules
2 tbsp. cornstarch
1 tsp. basil
1/2 tsp. Italian oregano
1/2 can diced tomatoes

Wash clams and cover in salted water. Soak 15 minutes. Drain and rinse. Discard water and repeat.

In large skillet, cook clams, onions, garlic, bouillon, basil, oregano and 1/4 teaspoon pepper, in 1 cup of water, for 5 minutes, until veggies are tender and clams are opened. Remove clams from shell (optional). Cook spaghetti in a separate pan.

Stir together cornstarch and 2 tablespoons water; stir into veggie mixture. Cook and stir until bubbly and thickened. Stir in scallops and shrimp. Cook 4 minutes more. Stir in clams and tomatoes; heat through.

Toss spaghetti with seafood. Serve with Parmesan cheese.

Serves 6.