Pasta With Seafood
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | * italian, Pasta | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | Baccala, dried salt cod |
| cut in | ||
| 1 | MEL'S PAELLA | |
| Rinsed and soaked, * see | ||
| note 1 | ||
| 3 | Garlic cloves, peeled and | |
| sliced | ||
| 1/2 | c | Olive oil |
| 1 | c | Dry white wine |
| 6 | c | Italian Tomato Sauce, * see |
| note 2 | ||
| 3/4 | lb | Littleneck or cherrystone |
| clams * | ||
| 3/4 | lb | Mussels – beards removed |
| rinsed | ||
| D | ||
| 1/2 | lb | Crab claws |
| 1/2 | lb | Fresh cod |
| 1/2 | lb | Medium shrimp, peeled |
| 1/2 | lb | Squid, cleaned and |
| Cut into 1/2-inch rings | ||
| 2 | lb | Penne or linguine pasta |
INSTRUCTIONS
Note 1: Rinse the baccala several times and soak it in plenty of cold
water for a minimum of 12 hours. Change the water a few times during
the soaking process. Drain well. The cod is ready to use. * Note 2:
See the recipe for "Italian Tomato Sauce" which is included in this
collection. Note 3: Rinse and drain the clams, being sure they are
closed tight and none are filled with mud. Bring a large pot of
water to a boil to cook the pasta. In another large pot saute the
garlic in the olive oil for 1 minute. Add the wine and tomato sauce.
Simmer gently, covered, for 5 minutes. Stir in the baccala, clams,
mussels, crab claws and the fresh cod. Cover and simmer until the
clams and mussels just begin to open. Add the shrimp and squid and
simmer about 2 minutes until the shrimp turn pink and are barely
cooked through. At the same time cook the pasta in the boiling
water with a pinch of salt until al dente. When the pasta is cooked
and the seafood is done drain the pasta well and place on a large
platter. Discard any shellfish with unopened shells. Pour the cooked
seafood and the sauce over the pasta. This recipe serves 8 to 10 as a
main course. Comments: Leave it to the Italians to develop a truly
delicious seafood pasta. This dish is made with seven different types
of seafood! Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the
10-07-1992 issue - The Springfield Union-News Formatted for MasterCook
II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 08-27-1995
Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:19
-0500 From: LD Goss <ldgoss@METRONET.COM>
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 322
Calories From Fat: 195
Total Fat: 21.9g
Cholesterol: 125.9mg
Sodium: 508.8mg
Potassium: 341.9mg
Carbohydrates: 11.7g
Fiber: 1.3g
Sugar: 2.2g
Protein: 15.3g