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Spaghetti with Mussels, Clams and Shrimp Recipe

Spaghetti with Mussels, Clams and Shrimp Recipe

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Spaghetti with Mussels, Clams and Shrimp

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Ingredients

Count

Nutrition

833

Calories

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Ingredients:

Serving

1/4 cup dry white wine
2 dozen mussels, scrubbed
2 dozen littleneck clams, scrubbed
3 tbsp extra-virgin olive oil
8 garlic cloves, minced
1/2 tsp crushed red pepper
1 1/2 pints cherry tomatoes (1 1/2 lb), halved
1 lb spaghetti
3/4 lb medium shrimp--shelled, deveined and halved crosswise
salt and freshly ground black pepper
2 tbsp chopped parsley

Directions:

Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.
Wine Recommendation: A citrusy, sharp dry white would offer a welcome contrast to the briny mussels and clams. Look for an Italian Pinot Grigio, such as the 1996 Formentini or the 1996 Pighin.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	833.04 Kcal (3488 kJ)
Calories from fat	266.42 Kcal
		% Daily Value*
Total Fat	29.6g	46%
Cholesterol	49.32mg	16%
Sodium	990.27mg	41%
Potassium	771.54mg	16%
Total Carbs	118.2g	39%
Sugars	8.74g	35%
Dietary Fiber	6.14g	25%
Protein	23.66g	47%
Vitamin C	28.7mg	48%
Iron	4.5mg	25%
Calcium	80.3mg	8%

Amount Per 100 g
Calories	206.94 Kcal (866 kJ)
Calories from fat	66.18 Kcal
		% Daily Value*
Total Fat	7.35g	46%
Cholesterol	12.25mg	16%
Sodium	246mg	41%
Potassium	191.67mg	16%
Total Carbs	29.36g	39%
Sugars	2.17g	35%
Dietary Fiber	1.52g	25%
Protein	5.88g	47%
Vitamin C	7.1mg	48%
Iron	1.1mg	25%
Calcium	19.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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