Pasta With Seafood
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- Pasta
- 1/2 cup Olive oil
- 3 Garlic cloves -- peeled and sliced
- 6 cups Italian Tomato Sauce -- * see note 2
- Shrimp
- 3/4 pound Littleneck or cherrystone clams -- *
- rinsed and soaked -- * see note 1
- Water
- Mussels
- 1/2 pound Baccala (dried salt cod) -- cut in
- 1 cup Dry white wine
Possible health benefits
General information, not medical advice.
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Shrimp
High in phosphorus · 214 mg per 100 g, 31% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
High in copper · 0.4 mg per 100 g, 39% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
High in protein · 20 g per 100 g, 95% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of omega-3 fatty acids (EPA and DHA) · 61 mg per 100 g, at least 40 mg per 100 g and per 100 kcal
- EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Nutrients per 100 g of “Crustaceans, shrimp, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 3/4 pound Mussels - beards removed -- rinsed d 1/2 pound Crab claws 1/2 pound Fresh cod 1/2 pound Medium shrimp -- peeled 1/2 pound Squid -- cleaned and cut into 1/2-inch rings 2 pounds Penne or linguine pasta
- * Note 1: Rinse the baccala several times and soak it in plenty of cold water for a minimum of 12 hours. Change the water a few times during the soaking process. Drain well. The cod is ready to use. * Note 2: See the recipe for "Italian Tomato Sauce" which is included in this collection. * Note 3: Rinse and drain the clams, being sure they are closed tight and none are filled with mud. Bring a large pot of water to a boil to cook the pasta. In another large pot saute the garlic in the olive oil for 1 minute. Add the wine and tomato sauce. Simmer gently, covered, for 5 minutes. Stir in the baccala, clams, mussels, crab claws and the fresh cod. Cover and simmer until the clams and mussels just begin to open. Add the shrimp and squid and simmer about 2 minutes until the shrimp turn pink and are barely cooked through. At the same time cook the pasta in the boiling water with a pinch of salt until al dente. When the pasta is cooked and the seafood is done drain the pasta well and place on a large platter. Discard any shellfish with unopened shells. Pour the cooked seafood and the sauce over the pasta. This recipe serves 8 to 10 as a main course. Comments: Leave it to the Italians to develop a truly delicious seafood pasta. This dish is made with seven different types of seafood! Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-07-1992 issue - The Springfield Union-News Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 08-27-1995
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Colander