Seafood Ragù with Cavatappi

Seafood Ragù with Cavatappi Recipe
Randy Mayor; Melanie J. Clarke
You can use mussels or scallops in place of the clams or shrimp.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 361
Caloriesfromfat 22 %
Fat 8.7 g
Satfat 1.2 g
Monofat 4.2 g
Polyfat 1.9 g
Protein 37.8 g
Carbohydrate 31.3 g
Fiber 3 g
Cholesterol 154 mg
Iron 9.2 mg
Sodium 390 mg
Calcium 113 mg

Ingredients

2 tablespoons olive oil, divided
1 1/2 cups finely chopped red onion
2 teaspoons minced garlic cloves
1/2 teaspoon crushed red pepper
1 cup dry red wine
1 1/2 cups canned crushed plum tomatoes
3 tablespoons minced fresh flat-leaf parsley, divided
1/2 teaspoon salt
24 littleneck clams
16 medium shrimp, peeled and deveined (about 1/2 pound)
1 pound skinless halibut fillets, cut into 1/2-inch pieces
1/2 cup water
4 cups hot cooked cavatappi (about 10 ounces uncooked pasta)

Preparation

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion, garlic, and pepper; cover and cook 10 minutes or until tender, stirring occasionally.

Add wine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until liquid almost evaporates. Stir in tomatoes, 2 tablespoons parsley, and salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Add clams. Cover and cook 2 minutes. Stir in shrimp and fish. Increase heat to medium-high; cook 2 minutes. Add water. Cover, reduce heat, and simmer 5 minutes or until clams open. Discard any unopened shells. Add 1 tablespoon oil and pasta; toss to coat. Sprinkle with 1 tablespoon parsley.

Note:

October 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note