Shellfish, pasta, wine a classic Italian combo

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.