Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Spicy Pasta With Seafood January 24, 2014

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 4:36 pm

OMG, this is one of my favorite recipes and it tastes so wonderful.  You can make it spicy or scale it back if you need to.  I can’t always find “Littleneck Clams” but I still use the clam juice, I just add more shrimp to the mix.  If you are not fond of any certain seafood in the recipe just substitute for something you do like.

I serve this with a rustic bread (crunchy crust, tender inside).  My husband and I can almost eat it all by ourselves!  Enjoy!!!!

8 ounces uncooked linguine
6 ounces bay scallops
6 ounces peeled and deveined medium shrimp
1/2 cup chopped onion
1/4 to 1/2 teaspoon crushed red pepper (add to your liking)
3 garlic cloves, minced
2 tablespoons tomato paste
1 (14.5-ounce) can petite-cut diced tomatoes, drained
1/2 cup clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
3 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh basil

Cook pasta according to package directions, omitting salt and oil; drain the pasta but keep a bit of water.
While pasta cooks, spray a large nonstick skillet with Pam Olive Oil and place over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes – don’t over cook or they will be rubbery.  Remove scallop mixture from pan; keep warm. Spray pan again with Pam Olive Oil and place over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells (this is an important step.   Do not use any clams or mussels whose shells do not open – they are bad). Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.




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