Food & Wine

Spaghetti Del Pescatore (Fisherman's Spaghetti)

The Tri-City Herald's Food & Wine section Jan. 19 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Spaghetti Del Pescatore (Fisherman's Spaghetti)


1 pound fresh clams

1 teaspoon minced garlic

1/8 teaspoon crushed red pepper

1/2 cup dry white wine

3/4 pound peeled and deveined shrimp

1 cup low-sodium, low-fat tomato sauce

1/2 cup chopped parsley

Salt and freshly ground black pepper

1/4 pound spaghetti (1 1/2 cups cooked)

2 teaspoons olive oil


Place a large saucepan filled with water on to boil. Scrub clams and place in a medium nonstick skillet over medium-high heat. Cover with a lid and cook until shells open, about 2 minutes, shaking pan several times. Remove clams to a bowl, leaving the juice in the pan. (If juice is sandy, strain through a sieve lined with paper towels.) Add the garlic, crushed red pepper and white wine to the skillet. Boil to reduce liquid for about 1 minute. Lower heat to medium and add shrimp and tomato sauce. Simmer, uncovered, 2 minutes or until shrimp are pink; remove from heat. Sprinkle with parsley and add salt and pepper to taste.

Return clams to skillet and set aside, covered. Cook spaghetti in boiling water 8 to 9 minutes. Drain and toss with olive oil and salt and pepper to taste and sauce. Serve on plate and top with clam sauce. Makes 2 servings.

Per serving: 566 calories (14 percent from fat), 9.1 g fat (1.4 g saturated, 4.0 g monounsaturated), 270 mg cholesterol, 48.6 g protein, 59.2 g carbohydrates, 4.3 g fiber, 300 mg sodium.

The Miami Herald