Making a seafood pasta is even easier now that almost every store sells bags of assorted frozen seafood, which includes mussels, clams, calamari, shrimp and sometimes even scallops.
Of course, buying fresh is ideal, but the frozen mixtures are good for quick dinners. You probably have some type of pasta in your cupboard, and the rest of the ingredients are common staples.
This butter and olive oil sauce is very easily assembled, but you could substitute a store-bought marinara.
I was a bit surprised that in Italy pasta is served with fewer toppings than we commonly use. Their seafood pastas have a good flavor, but you’d never call the toppings “in excess.” Proportions are more balanced to better enjoy the texture of the pasta. Sometimes the pasta is served so firm that it has a crunch.
In Italy, combining seafood with cheese is frowned upon, but we Americans love our cheese, so you could add that to the mix.
As you eat your version of seafood spaghetti, imagine you are enjoying the Italian seaside.
SEAFOOD SPAGHETTI
By Lynette Lo Tom
- 2 tablespoons salt
- 8 ounces spaghetti noodles
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons white wine (optional)
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1 (10.4-ounce) packet frozen mixed seafood, defrosted
- Minced flat-leaf parsley, for garnish
In a large stockpot, bring water to a boil. Add salt and noodles; cook according to package instructions. For al dente (firm), reduce cooking time by 2 minutes. Drain, reserving at least 1/4 cup of the pasta water.
In a large skillet, heat olive oil and butter on medium. Add white wine if using. Add garlic and chili flakes; stir continuously for 2 minutes. Add seafood; stir until cooked, 3 to 5 minutes. Add cooked spaghetti.
Add pasta water, a tablespoon at a time, until sauce reaches desired texture. Add more chili flakes if desired. Sprinkle with parsley; serve immediately. Serves 2.
Approximate nutritional information, per serving (not including wine and assuming equal parts mussels, clams, calamari and shrimp): 830 calories, 30 g fat, 10 g saturated fat, 235 mg cholesterol, 2,200 mg sodium, 92 g carbohydrate, 5 g fiber, 2 g sugar, 45 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
