Low Fat Pasta Frutti Di Mare |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe at Epicurious and it cited SELF magazine as the source. I liked how the food turned out when I made it and I also liked the fact that it's low-fat so I thought I should post the recipe here. I used a pound of mixed seafood from a local grocery store instead of the noted ingredients. It included shrimp, octopus, crab meat, and mussels. I also used thick spaghetti instead of linguine. Ingredients:
1 tablespoon olive oil |
2 garlic cloves (chopped) |
1/2 cup cooking wine (white) or 1/2 cup dry white wine |
1/3 cup tomato sauce (or 1 small can of tomato sauce) |
12 littleneck clams or 12 manila clams |
8 shrimp, deveined and shelled |
4 sea scallops (quartered) |
12 black mussels |
5 ounces calamari (cut into rings) |
10 ounces linguine |
red pepper (to taste) |
salt and pepper (to taste) |
1/4 cup fresh parsley, chopped |
Directions:
1. Cook linguine in boiling water in large pot until al dente.
2. Heat Olive Oil in large pan.
3. Cook garlic until brown. (Add red pepper, if desired).
4. Add White Wine and Manila Clams then cover pan. Keep cover on for five minutes and raise heat to medium high.
5. Take off cover from pan and let simmer for a minute more.
6. Add tomato sauce and season with salt and pepper.
7. Add the remaining seafood, stir, and keep cooking until clams and mussels open.
8. Add Parsley and mix well with Linguine.
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