Fisherman-Style Bucatini

Fisherman-Style Bucatini Author: Canadian Living Credits: Fisherman-Style Bucatini

Save time, effort and cleanup by using frozen mixed seafood. But feel free to substitute fresh seafood. Use an equal weight of a mix of seafood such as squid, octopus, mussels and clams.

  • Portion size 6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot minced
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb frozen mixed seafood thawed
  • 12 oz frozen deveined peeled large shrimp thawed
  • 1/3 cup dry white wine
  • 1 cup bottled strained tomatoes (passata)
  • 12 oz bucatini pasta

Method

In large skillet, heat oil over medium heat; cook shallot, half of the parsley, the sage, salt and pepper just until shallot begins to brown, about 3 minutes.

Stir in seafood and shrimp; cook, stirring, for 2 minutes. Stir in wine; boil until reduced by half, about 3 minutes.

Stir in tomatoes; reduce heat, cover and simmer until seafood is opaque and shrimp are pink, about 5 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid; return pasta to pot.

Add seafood mixture to pasta and toss, adding enough of the reserved cooking liquid to coat; cook for 1 minute. Serve sprinkled with remaining parsley.

Nutritional facts Per each of 6 servings: about

  • Fibre 3 g
  • Sodium 709 mg
  • Sugars 3 g
  • Protein 27 g
  • Calories 379.0
  • Total fat 7 g
  • Potassium 256 mg
  • Cholesterol 129 mg
  • Saturated fat 1 g
  • Total carbohydrate 47 g

%RDI

  • Iron 45.0
  • Fibre 0.0
  • Folate 57.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fisherman-Style Bucatini