Clams are perfect for spaghetti

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. .

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