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| Fettuccine with Shellfish |
| Serves:6 |
One of the best and simplest sauces; marinara with the natural juices of fresh shellfish.
Choose the smallest clams and mussels in the market. |
Origin: Italian
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Ingredients:
12 little neck clams, well scrubbed
1 pound small mussels, well scrubbed, beards removed
12 medium-large shrimp, shelled and deveined, tails left on
2 cups COLAVITA Marinara Sauce
1/2 cup dry white wine
1 pound COLAVITA Fettuccine, cooked according to package directions
Salt and freshly ground black pepper
Red pepper flakes, (optional)
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Preparation:
In a large heavy 4 to 5 quart pot or Dutch oven, heat the tomato sauce and wine to a simmer over medium heat. Add the clams; cover pot and steam 3 minutes. Add the mussels; cover and steam 1 minute. Stir in the shrimp; season with salt and pepper and red pepper flakes, if using; simmer until clams and mussels have opened and shrimp is cooked through, discarding any shellfish that fails to open. Divide the pasta between warm bowls and top with shellfish and sauce.
Per Serving: 441 Calories (11% from fat); 5g Fat (1g Sat, 1g Mono, 2g Poly); 6g Protein; 67g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 778mg Sodium. Food Exchanges: 4 Grain (Starch); 2 Lean Meat; 1/2 Fat.
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