Low Sodium Scialatielli Frutti di Mare
Dive into the vibrant flavors of the sea with Low Sodium Scialatielli Frutti di Mare, a healthier twist on the classic Italian seafood pasta. This dish features tender scialatielli, a uniquely thick and silky pasta, tossed with a medley of succulent shrimp, calamari, fresh clams, and mussels. Lightly sautéed cherry tomatoes, aromatic garlic, and a splash of white wine create a fragrant, low-sodium sauce that lets the natural flavors of the seafood shine. A gentle kick of red chili flakes and a sprinkle of lemon zest add a bright, zesty finish, while fresh parsley ties it all together. Perfect for a light yet indulgent dinner, this recipe combines wholesome ingredients with authentic Mediterranean flair, transporting you straight to the Amalfi Coast. Ready in just 45 minutes, it’s a quick and satisfying way to savor the taste of the ocean without compromising on health.
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Ingredients
- 400 grams Scialatielli pasta
- 200 grams Fresh clams
- 200 grams Fresh mussels
- 200 grams Shrimp, peeled and deveined
- 150 grams Calamari, cleaned and sliced into rings
- 200 grams Cherry tomatoes, halved
- 4 tablespoons Extra virgin olive oil
- 3 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Red chili flakes
- 120 milliliters White wine
- 1 piece Lemon, zest
- 0.5 teaspoon Black pepper, freshly ground
Directions
Step 1
Begin by cleaning the seafood. Rinse the clams and mussels under cold water and scrubbing the shells clean. Remove the beards from the mussels. Set aside.
Step 2
In a large pot, bring lightly salted water to a boil. Add the scialatielli pasta and cook according to the package instructions until al dente, stirring occasionally. Reserve 1 cup of pasta water before draining the pasta.
Step 3
While the pasta is cooking, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 4
Add the cherry tomatoes to the skillet and cook for 3 minutes, stirring occasionally, until they begin to soften.
Step 5
Add the clams and mussels to the skillet, followed by the white wine. Cover with a lid and let them steam for about 5 minutes or until the shells open. Discard any shells that do not open.
Step 6
Add the shrimp, calamari, red chili flakes, and black pepper to the skillet. Stir to combine and continue to cook for another 3-4 minutes until the shrimp are pink and opaque, and the calamari is tender.
Step 7
Once the seafood is cooked, reduce the heat to low and add the drained scialatielli pasta to the skillet. Toss the pasta with the seafood mixture to coat well.
Step 8
If the pasta seems dry, add reserved pasta water, a little at a time, until desired consistency is reached.
Step 9
Finish by stirring in the remaining 2 tablespoons of olive oil, lemon zest, and fresh parsley.
Step 10
Transfer the pasta to serving plates or a large platter, and enjoy your Low Sodium Scialatielli Frutti di Mare immediately.
Nutrition Facts
| Serving size | (1554.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3054.7 |
| Total Fat 83.9g | 0% |
| Saturated Fat 14.2g | 0% |
| Cholesterol 986.9mg | 0% |
| Sodium 1664.9mg | 0% |
| Total Carbohydrate 327.7g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 14.7g | |
| Protein 227.5g | 0% |
| Vitamin D 178.8IU | 0% |
| Calcium 582.7mg | 0% |
| Iron 73.5mg | 0% |
| Potassium 4058.5mg | 0% |
Source of Calories