Pasta Pescatore Fra Diavolo

1/2lb. Whole Wheat Linguine, Speghetti, or Cappellini
1 Jar (24 oz) Fra Diavolo Sauce (I use Rao's)
8oz. Fresh Black Mussels, cleaned, scrubbed and de-bearded
4oz. Squid Tubes, cut
1/2 C. Lowfat Milk
PAM olive oil flavor
1/2 C. Water
2T. Chopped Fresh Parsley

Two - Four hours prior - put squid tubes in milk, refrigerate.

When ready to cook, remove squid from milk. Throw away milk. Cut squid into 1/2 inch tubes.
Heat frypan, spray with PAM (or use scant tablespoon of olive oil), and saute squid for 6 minutes over low heat.

In a separate large stovepan, add water and mussels, bring to simmer, cover and simmer for 8 minutes. Remove mussels (reserve in a dish for later), IMPORTANT: discard any mussels that do not open.

Throw away any remaining water from the pan.. Add the arrabuata sauce to the pan, cook over low heat until heated through.

Cook pasta according to directions on box. Do not overcook, al dente is best. Drain. Add the pasta and squid to the sauce and toss.

Serve in large pasta bowls. Top with mussels, and sprinkle (BAMM) with chopped fresh parsley.

Provice a bowl to discard the mussel shells.






Number of Servings: 4

Recipe submitted by SparkPeople user DSTENORE.