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


Recipe Summary

4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

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.