While visiting Elba, a tiny, picturesque island off the western coast of Italy, I tasted a wonderful pasta dish made with fresh shellfish, white wine and spaghetti.
Spaghetti del Pescatore (Fisherman’s Spaghetti) is the kind of simple dish that makes Italian food so enticing. I have adapted the recipe using clams and shrimp, but any shellfish including mussels or lobster may be substituted.
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.
Yield: 2 servings.
Nutrition per serving: 566 calories (14 percent from fat), 9.1 grams fat (1.4 grams saturated, 4 grams monounsaturated), 270 milligrams cholesterol, 48.6 grams protein, 59.2 grams carbohydrates, 4.3 grams fiber, 300 milligrams sodium.