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Spaghetti Del Pescatore (Fisherman's Spaghetti)

List of Ingredients

1 pound fresh clams
2 medium garlic cloves, crushed
1/8 teaspoon crushed red pepper
1/2 cup dry white wine
3/4 pound peeled and deveined shrimp
1 cup low-fat tomato sauce
1/2 cup chopped fresh flat-leaf parsley
Salt and freshly ground pepper
6 ounces spaghetti (2 1/2 cups cooked)
2 teaspoons olive oil




Recipe

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

Return clams to skillet and set aside, covered. Cook spaghetti in boiling water. Drain and toss with olive oil, salt and pepper to taste and sauce. Makes 2 servings.


Per serving: 580 calories, 51.2 grams protein, 59.2 grams carbohydrate, 9.2 grams fat, 1.4 grams saturated fat, 14 percent of calories as fat, 4.4 grams fiber, 278 milligrams cholesterol, 313 milligrams sodium.

From Miami Herald