Angel Hair Pasta with Seafood Sauce
Angel hair pasta is best served with a thin, delicate sauce such as this irresistible one which uses fresh plum tomatoes and savory seafood.
Makes 6 servings
|1/2||pound firm whitefish, such as sea bass, monkfish or grouper|
|2||teaspoons olive oil|
|1/2||cup chopped onion|
|2||cloves garlic, minced|
|3||pounds fresh plum tomatoes, seeded and chopped|
|1/4||cup chopped fresh basil|
|2||tablespoons chopped fresh oregano|
|1||teaspoon red pepper flakes|
|1/2||pound fresh bay scallops or shucked oysters|
|8||ounces uncooked angel hair pasta|
|2||tablespoons chopped fresh parsley|
- Cut whitefish into 3/4-inch pieces. Set aside.
- Heat oil in large nonstick skillet over medium heat; add onion and garlic. Cook and stir 3 minutes or until onion is tender. Reduce heat to low; add tomatoes, basil, oregano, red pepper flakes, sugar and bay leaves. Cook, uncovered, 15 minutes, stirring occasionally.
- Add whitefish and scallops. Cook, uncovered, 3 to 4 minutes or until fish flakes easily when tested with fork and scallops are opaque. Remove bay leaves; discard. Set seafood sauce aside.
- Cook pasta according to package directions, omitting salt. Drain well.
- Combine pasta with seafood sauce in large serving bowl. Mix well. Sprinkle with parsley. Serve immediately.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||15 %|
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