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! 😀