Toss together a salad, and serve with slices of crusty bread.

Karen Levin
Recipe by Cooking Light June 2006

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Beau Gustafson

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook refrigerated fettuccine according to package directions, omitting salt and fat. Drain and keep warm.

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  • Heat oil in large nonstick skillet over medium-high heat. Add garlic to pan; cook 1 minute. Add flour to pan; cook 30 seconds, stirring constantly with a whisk. Stir in herbes de Provence, turmeric, tomatoes, and clam juice; bring to a boil. Stir in mussels, shrimp, and fish. Cover, reduce heat, and simmer 5 minutes or until mussels open. Discard any unopened shells.

  • Place 1 cup pasta in each of 4 bowls; top each serving with about 1/3 cup fish mixture and 3 mussels. Garnish with basil, if desired.

Nutrition Facts

407 calories; calories from fat 18%; fat 8.3g; saturated fat 1.2g; mono fat 3.5g; poly fat 2g; protein 37.5g; carbohydrates 41.5g; fiber 3.6g; cholesterol 119mg; iron 4.4mg; sodium 632mg; calcium 96mg.
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