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)
Recipe from Cooking Light

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Nutritional Information

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

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

  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.
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