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
- Credits : Canadian Living Magazine: May 2013
Ingredients
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
- Folate 57.0
- Calcium 8.0
- Vitamin A 5.0
- Vitamin C 13.0
