Spicy Seafood Fusilli

Fusilli is one of the few pastas that come both long and short. Either will work in this dish, but we prefer the long.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 396
  • Calories from fat: 21%
  • Fat: 9.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 26.2g
  • Carbohydrate: 50.8g
  • Fiber: 2.2g
  • Cholesterol: 109mg
  • Iron: 9.6mg
  • Sodium: 358mg
  • Calcium: 96mg

Ingredients

  • 4 quarts water
  • 8 ounces uncooked long fusilli or 3 cups uncooked short fusilli (twisted spaghetti)
  • 2 tablespoons olive oil
  • 1/3 cup minced shallots
  • 1/2 teaspoon fennel seeds, crushed
  • Dash of powdered saffron (optional)
  • 1/8 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 16 littleneck clams, scrubbed
  • 3/4 pound large shrimp, peeled and deveined
  • 2 teaspoons grated lemon rind
  • 1 teaspoon minced seeded jalapeño pepper

Preparation

  1. Bring water to a boil in a large stockpot. Add fusilli; return to a boil. Cook, uncovered, 10 minutes or until fusilli is al dente, stirring occasionally. Drain.
  2. Heat the olive oil in a large skillet over medium-low heat. Add the shallots, fennel seeds, and saffron (if desired). Cover and cook for 4 minutes or until shallots are tender, stirring occasionally. Stir in salt and tomatoes. Increase heat to medium; cover and cook for 5 minutes. Add the clams. Increase heat to high; cover and cook for 6 minutes or until clams open. Add shrimp, rind, and jalapeño. Stir gently. Cover and cook for 3 minutes or until the shrimp are done. Discard any unopened clamshells. Stir in fusilli.
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