I made the mistake of watching Giada at Home before work yesterday. While I had nothing planned for dinner, I decided to modify her Spicy Linguine with Clams and Mussels recipe…it just looked SO good, even at 6am! 😉
Spicy Linguine with Clams and Mussels Scallops from Giada
1 pound whole wheat linguine pasta
2 Tbsp unsalted butter Smart Balance Light, at room temperature
1/4 cup chopped fresh flat-leaf parsley basil
Kosher salt and freshly ground black pepper
3 1 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (I used Chardonnay)
1 cup low sodium chicken or vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned
1 pound scallops
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley basil and toss until coated. Season with salt and pepper, to taste.
Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, and scallops. Season with pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have cooked through, about 5 minutes.
Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve. Serves 6.
Nutrition Information (per serving): 397 calories; 7.7 g. fat; 40 mg. cholesterol; 245 mg. sodium; 57.8 g. carbohydrate; 0 g. sugar; 8 g. fiber; 27.8 g. protein
Result: Delicious! I loved that this recipe tasted totally authentic and can easily be adapted for any seafood protein. I am big on authentic Italian and classic broth and wine-based sauces are not only tasty, but healthier! 😀
Thanks for all of your comments on the flu shot yesterday…they were all very insightful. I don’t know what I am going to do yet. Many of you in the health care field were in support of the flu shot, and I certainly work with immuno-compromised patients. Decisions, decisions.
I have nothing else to report…I haven’t worked out since my hockey game on Sunday evening and I am slowly nursing this cold away! The sore throat has turned into watery eyes and a runny nose. Ick! I am just hoping to be back to good by Friday — Mr. Prevention and I have Blackhawks vs. Blue Jackets tickets for Friday night 😀
Question: Do you enjoy seafood? If so, what is your favorite kind?
I love crab most, but all seafood gets a thumbs up from me! 😀
I agree crab is wonderful. Your dinner looks awesome! I’m super hungry now :).
I LOVE sea food! I miss getting to go to the coast for vacation for all the good fresh stuff…
I find that it’s hard to watch Giada without getting inspired… or feeling really inadequate about the meal you just prepared! he he he
I do love seafood but don’t eat it enough. We probably eat salmon once per week but otherwise, it is so $$$ and we are on a tight budget these day.
This particular recipes looks fabulous – I love Giada!
I love seafood- all of it. It’s the thing I hate most about living where we do now- no fresh seafood.
Now that I’m settling for frozen my favorite is still Shrimp followed closely my salmon. But really I love it all- healthy, quick and easy to fix.
Love Giada. That looks great too. Scallops sounds like a perfect substitute to me. My all-time favorite seafood is salmon.
Any recipe with wine is good in my books!
I usually do linguine con vongole (clams) but this sounds like an interesting alternative.
Any kind of sushi, there is just something about the freshness.
Haha…Giada pulls me in too. I want to be one of her friends so I’ll get invited to some of those dinner parties!
That sounds great…I love Giada’s recipes. It took me so long to like seafood, but now I love it. I think my favorite is salmon, though. Maybe that’s just because it’s easy.
Yum! Wish I was in your kitchen last night for dinner! I would have preferred scallops over the clams and mussels in this recipe anyway as scallops are my favorite seafood to eat.
I really like fish, but not much other seafood. I can handle clams in chowder but that’s it. I like how the sauce came together, it looks oh so tasty.
I am not a seafood eater at all. I do like prawn, scallops and artificial crab though. 🙂
That pasta looks amazing. Im probably going to be thinking about it all day long!
Ooh, this looks great! I love seafood linguine. 🙂
My favorite seafood is by far lobster. Mmm. 😀 My least favorite are clams and mussels. I’ve never had any that I liked if they weren’t breaded and deep-fried. 😛
PS – I missed your post yesterday, and here are my thoughts: I got the flu shot, and I still got the flu. So did my sister. (It was both our first time getting the flu.) So, I don’t know, maybe it works, but it certainly didn’t work for us (and yes, we got it over 2 weeks after the shot). I also hear a lot about how there’s all this junk in them that doesn’t need to be in there. :\ But, you know, I’m not an adult so if my mom wants me to get a flu shot, I still have to get one. 😛
I love seafood and don’t eat it nearly enough. Salmon cooked on a cedar plank is hands down, my favorite.
Oh, this looks delicious and perfect for company too!
Shrimp! I don’t think there’s a way you can make shrimp that I won’t eat 🙂
I was just looking at her recipe at FoodNetwork – good to see your changes! This looks delicious!