Not bad, but needs some tweaking. It lacks in flavor for everything thats in it.
Seafood Ragù with Cavatappi
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)
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Amount per serving
- Calories: 361
- Calories from fat: 22%
- Fat: 8.7g
- Saturated fat: 1.2g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 1.9g
- Protein: 37.8g
- Carbohydrate: 31.3g
- Fiber: 3g
- Cholesterol: 154mg
- Iron: 9.2mg
- Sodium: 390mg
- Calcium: 113mg
- 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)
- 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.
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