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| Bayou Sunset Spaghetti |
| Serves:6 |
| "I substituted your wonderful olive oil, for the usual butter in my Seafood Spaghetti recipe, with superb results! My husband and children said that it is much better, using the olive oil instead. I will not go back to the 'old way.' I hope you enjoy this recipe." |
Ingredients:
4 tablespoons COLAVITA Extra Virgin Olive Oil
2 cloves garlic, minced
2 leeks, well washed and sliced
6 plump, ripe tomatoes, peeled and chopped
1/4 cup dry white wine
1 tablespoon Worcestershire Sauce
1/2 teaspoon white pepper
Salt, to taste
1/2 teaspoon dried basil
1/2 pound crawfish tail meat, thawed if frozen, fat included or 1 pound peeled deveined raw shrimp*
1 pound sea scallops, diced
2 tablespoons heavy cream
2 tablespoons sliced black olives, drained (optional)
1 pound COLAVITA Spaghetti, cooked according to package directions, drained and tossed with 1 tablespoon COLAVITA Extra Virgin Olive Oil
6 tablespoons freshly grated Parmesan cheese, or to taste
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Preparation:
1. In a large saute pan, heat the oil over medium-high heat; reduce to medium-low; add garlic and leeks, saute 2 to 3 minutes or until softened. Stir in tomatoes, wine, Worcestershire, pepper, salt, basil and crawfish. Bring to a boil; reduce heat and simmer; uncovered, stirring often, until sauce thickens, about 20 minutes. Add diced scallops (and shrimps if using); and simmer until cooked through. Add olives, if using.
2. Place cooked spaghetti into 6 shallow serving bowls, top with sauce and sprinkle with Parmesan cheese. Serve warm.
Per Serving: 571 Calories (28% from fat); 17g Fat (4g Sat, 9g Mono, 2g Poly); 32g Protein; 70g Carbohydrate; 4g Dietary Fiber; 79mg Cholesterol; 464mg Sodium. Food Exchanges: 4 Grain (Starch); 3 Lean Meat; 2 Vegetable; 2 1/2 Fat.
*Cook's Note: If using shrimp, add to sauce along with the scallops to prevent overcooking.
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