Spaghetti del Pescatore (fisherman’s spaghetti) is a simple dish that makes Italian cuisine so appealing. This recipe uses mussels and shrimp, but any shellfish can be substituted.
The accompanying salad uses fennel, a pale green bulb with darker feathery leaves. It has a similar texture to celery and a very mild licorice flavor.
Quick tip: Skip the celery and fennel salad and use a washed, ready-to-eat Italian-style salad instead.
Useful tips:
- Rinse the mussels under cold water. Tap open mussels to see if they close. Discard any that are left open.
- You can find minced garlic in the produce section of most markets.
- Finely chop the celery and fennel in a food processor.
- A quick way to mince fennel leaves is to cut them with scissors.
Spaghetti Del Pescatore (Fisherman’s Spaghetti)
Output 2 servings. Recipe by Linda Gassenheimer.
1 pound of fresh mussels
1 teaspoon of chopped garlic
1/8 teaspoon of crushed red pepper
½ cup dry white wine
3/4 pound peeled and deveined shrimp
1 cup low-fat, low-sodium tomato sauce*
½ cup chopped parsley
Salt and freshly ground black pepper
3 ounces spaghetti (1 cooked cup)
2 teaspoons of olive oil
Place a large pot filled with water to boil the pasta. Clean the mussels and place in a medium non-stick frying pan over medium heat. Cover and cook until the shells open, about 2 minutes, shaking the pan a few times. Remove the mussels to a bowl, leaving the juice in the pan. Discard any unopened mussels. (If juice is gritty, strain through a sieve lined with paper towels.) Add garlic, crushed red pepper, and white wine to skillet. Boil until liquid is reduced, about 1 minute. Reduce the heat to medium and add the shrimp and tomato sauce. Simmer, uncovered, 2 minutes or until shrimp turn pink; remove from heat. Sprinkle with parsley and add salt and pepper to taste. Return the mussels to the pan and set aside, covered.
Cook spaghetti in boiling water for 8 to 9 minutes. Drain the water and sprinkle with olive oil, salt and pepper to taste. Serve on a plate and drizzle with shrimp and mussel sauce.
Per serving: 548 calories, 91 calories from fat, 10.1 g total fat, 0.7 g saturated fat, 4.2 g monounsaturated fat, 278 mg cholesterol, 483 mg sodium, 50.3 g carbohydrates, 3.8 g dietary fiber, 8.3 g of sugar, 50.8 g of protein. .
