Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Olive oil -chunks
4 Garlic cloves, finely 1 lb Cleaned calamari (squid),
-chopped -thawed if frozen (see Note)
1 ts Fresh thyme leaves or 2 14 1/2-oz cans diced
1/2 ts Dried thyme leaves -tomatoes in juice
1/4 ts Crushed red pepper 1/2 c Dry white wine
1/2 ts Salt 1 ts Sugar
1 lb Large shrimp, shelled but 1 pk (16-oz) spinach tagliatelle
-with tails left on, and -or linguine
-deveined 1 lb Mussels (opt.)
1 lb Cod fillets, cut into 1-inch Fresh thyme sprig (opt.)

1. In large skillet, heat 2 T oil over medium heat. Add garlic,
thyme, red pepper, and 1/4 t salt; cook 2 minutes. Add shrimp and cod
to skillet-saute with slotted spoon until shrimp and cod are almost
cooked through-about 3 minutes. Cut calamari crosswise into
1/2-inch-thick rings; add to seafood mixture and cook 1 minute (do
not overcook as calamari will toughen). Remove seafood to large bowl
or plate; cover to keep wann and set aside.

2. Add remaining 3 T oil to skillet. Stir in tomatoes with their
juice, the wine, sugar, and remaining 1/4 teaspoon salt to skillet to
make sauce; cover and simmer 10 minutes. Meanwhile, cook tagliatelle
following package directions. Uncover sauce and cook 5 minutes
longer. Remove from heat and gently stir in reserved seafood.

3. If desired, just before serving, steam mussels until they open.
Discard any which don't open. To serve, transfer cooked pasta to
serving platter, top with sauce and seafood mixture and toss until
well combined. Garnish platter with mussels and fresh thyme sprig, if
desired.

Note: Grippa Brand calamari, cleaned and frozen in 2 1/2-lb packages,
can be mail ordered from BG Lobster Shrimp Corp. Call (800)
221-7664.

Nutritional information per serving-protein: 39 grams; fat: 1 1 grams;
carbohydrate: 50 grams; fiber: 3 grams; sodium: 502 milligrams;
cholesterol: 129 milligrams; calories,. 474.

Country Living/March/93 Scanned fixed by DP GG

Browse by categories