See more
Spicy Seafood Fusilli

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.

Cooking Light SEPTEMBER 2000

  • Yield: 4 servings (serving size: 2 cups)


  • 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


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.

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.

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

Go to full version of

Spicy Seafood Fusilli recipe