Cheese_for_twitter0001

by cheese1227

4 months ago

With this recipe I follow all my seafood pasta rules outlined above and I get to get a little bit of everything that looks good at the seafood counter on the day I’m making it for dinner. Adapt as you like.

Serves 4

  • Olive oil
  • 1 cup chopped base vegetables (onions, celery, fennel, carrots and/or bell pepper)
  • 2 anchovies
  • 1 Tablespoon tomato paste
  • 1 Tablespoon tomato paste
  • ¼ teaspoon dried red chili pepper flakes
  • ½ cup white wine
  • ½ cup fish stock or clam juice
  • 2 cups chopped canned tomatoes with their juices
  • ¾ pound dried pasta such as spaghetti, linguine, bucatini or rigatoni
  • 2 dozen clams or mussels, scrubbed and debearded
  • 12 ounces of white fish (cod, cusk, haddock, hake or pollock)
  • 12 large shrimp, peeled and deveined
  • 1 lobster, cooked and picked
  • 1 Tablespoon capers
  • ¼ cup finely chopped flat leave parsley
  1. Put a large pot of salted water on the stove to boil.
  2. In a high-sided skillet (one big enough to hold all the sauce and the pasta) heat 2-3 Tablespoons olive oil. Add vegetables and cook 3-4 minutes until they begin to soften. Stir in anchovies, tomato paste and chili flakes. Add wine and stock and simmer the mixture for 3 minutes. Add tomatoes to the pan. Let simmer for 5 minutes.
  3. Drop the pasta into the boiling pot of water and cook the pasta for 7-9 minutes (about 2 minutes under the suggested time for al dente).
  4. As the pasta cooks, add first the clams or mussels to the simmering sauce. Bring the sauce up to a simmer again and cook for 2-3 minutes. Then add the white fish to the sauce. Add the shrimp.
  5. Use tongs to lift the almost done pasta out of the pasta water and into the sauce. Add the shrimp to the sauce. Gently stir the contents of the pan so that the seafood and pasta stay submerged in the sauce. Add pasta water as needed to keep the sauce loose.
  6. When the pasta is cooked through, the shell fish have opened, the shrimp are pink and firm and the white fish opaque, stir in lobster meat, capers and chopped herbs. Add salt and pepper as desired.
  7. Divide pasta among four, warm bowls and serve hot.
Edamam

Nutrition Info:

PER SERVING:

  • 643 calories
  • 12g total fat
  • 2g saturated fat
  • 131mg cholesterol
  • 1232mg sodium
  • 77g carbohydrate (5g dietary fiber, 6g sugar)
  • 52g protein
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