Spicy Seafood Tomato Sauce With Linguine

Ingredients

• 3 large cloves garlic
• 2 teaspoons olive oil
• ¼ teaspoon hot-pepper flakes
• 1 28-ounce can no-salt-added tomatoes
• ½ cup clam juice
• ¼ cup dry white wine
• 2 dozen shucked oysters, clams or scallops, or a mixture
• 8 ounces yolkless fettuccine
• Enough parsley to yield 1 tablespoon minced
• 8 medium cooked shrimp
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1050 calories; 21 grams fat; 4 grams saturated fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 130 grams carbohydrates; 11 grams dietary fiber; 13 grams sugars; 78 grams protein; 300 milligrams cholesterol; 1479 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring water to boil in covered pot for fettuccine.
2. Crush garlic.
3. Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat.
4. Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
5. Add all the raw seafood, and cook for about 2 minutes.
6. Cook the fettuccine.
7. Wash, dry and mince parsley.
8. Add cooked shrimp to the sauce; season with pepper, and heat through.
9. Drain fettuccine, and top with sauce; sprinkle with parsley.

25 minutes