Linguine ai Frutti di MareAnn Stratton
Wake up your taste buds with this lowfat recipe. It is sure to satisfy — and provide a spicy kick!
Recipe information
Yield
Makes 4 servings
Ingredients
1 tablespoon olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
12 Manila or littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped
Preparation
Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.
Nutrition Per Serving
Nutritional analysis per serving: 475 calories
7.6 g fat (1.1 g saturated)
62 g carbs
2.1 g fiber
31.8 g protein (nutritional analysis provided by Self)
[See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts-C00034Linguineqq0Aiqq0Fruttiqq0diqq0Mare-084215h-0JM515Q-01D21zA-01c308D-03E215e-0G811Vh-0Cu215I-03E40dS-06S115X-06S2105-00P20eX.html) ›
#### Nutritional analysis provided by Self
