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
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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