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
- 2 tablespoons extra-virgin olive oil
- 1 shallots 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
MethodIn 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
- Iron 45.0
- Folate 57.0
- Calcium 8.0
- Vitamin A 5.0
- Vitamin C 13.0