Frutti Di Mare from Rachel Ray
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups cooked whole wheat spaghetti2 T extra-virgin olive oil2 shallots, chopped4 cloves garlic, crushed or finely chopped1/2 t crushed red pepper flakes1/2 c dry white wine1 (15oz)can crushed tomatoes (I used fresh)1 lb small fresh clams, ask for scrubbed1 lb mussels, scrubbed10-12 lg shrimp deveined(I used a frozen assorted seafood mix)1/4 c chopped flat leaf parsley20 fresh basil leaves, cut or torn into thin stripswarm crusty bread (not included in nutrition)
boil pasta to al dente
Heat oil in lg skillet over med heat, saute shallots and garlic with crushed pepper for 2-3 minutes stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels to cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
Add parsley and basil to the sauce and shake the pan to incorporate. Adjust seasonings to taste.
Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.
Serving Size: makes 4 servings or 2 LG servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLH507.
Heat oil in lg skillet over med heat, saute shallots and garlic with crushed pepper for 2-3 minutes stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels to cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
Add parsley and basil to the sauce and shake the pan to incorporate. Adjust seasonings to taste.
Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.
Serving Size: makes 4 servings or 2 LG servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLH507.
Nutritional Info Amount Per Serving
- Calories: 560.8
- Total Fat: 14.5 g
- Cholesterol: 120.1 mg
- Sodium: 508.6 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 7.5 g
- Protein: 50.2 g
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