ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seafood Ragù with Cavatappi

Randy Mayor; Melanie J. Clarke
Yield 6 servings (serving size: 1 1/2 cups)
You can use mussels or scallops in place of the clams or shrimp.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.