Frutti Di Mare from Rachel Ray
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Frutti Di Mare from Rachel Ray calories by ingredient
Introduction
My husbands favorite dish in Italy. Adjustments made: whole wheat pasta for angel hair pasta and frozen assorted seafood inc. octopus instead of clams, mussels, and shrimp. Nutrition should be fairly accurate, a little frustrated with ingredient list. My husbands favorite dish in Italy. Adjustments made: whole wheat pasta for angel hair pasta and frozen assorted seafood inc. octopus instead of clams, mussels, and shrimp. Nutrition should be fairly accurate, a little frustrated with ingredient list.Number of Servings: 4
Ingredients
-
4 cups cooked whole wheat spaghetti
2 T extra-virgin olive oil
2 shallots, chopped
4 cloves garlic, crushed or finely chopped
1/2 t crushed red pepper flakes
1/2 c dry white wine
1 (15oz)can crushed tomatoes (I used fresh)
1 lb small fresh clams, ask for scrubbed
1 lb mussels, scrubbed
10-12 lg shrimp deveined
(I used a frozen assorted seafood mix)
1/4 c chopped flat leaf parsley
20 fresh basil leaves, cut or torn into thin strips
warm crusty bread (not included in nutrition)
Directions
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.