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

Recipe by Cooking Light September 2000

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

396 calories; calories from fat 21%; fat 9.4g; saturated fat 1.3g; mono fat 5.3g; poly fat 1.6g; protein 26.2g; carbohydrates 50.8g; fiber 2.2g; cholesterol 109mg; iron 9.6mg; sodium 358mg; calcium 96mg.
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