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Shellfish In Red Sauce Recipe
|Mussels||1 Dozen (In Shells)|
|Clams||1 Dozen (In Shells)|
|Onion||1 Medium, sliced in wedges|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Hot cooked fettucini||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1468 Calories from Fat 418
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 6.9 g34.6%
Trans Fat 0 g
Cholesterol 232.8 mg
Sodium 7776.9 mg324%
Total Carbohydrates 146 g48.6%
Dietary Fiber 10.7 g42.7%
Sugars 29.6 g
Protein 116 g232.1%
Vitamin A 83.7% Vitamin C 216.7%
Calcium 38.1% Iron 337.6%
*Based on a 2000 Calorie diet
Place shellfish in large pan; add water to cover.
Add salt and soak for 15 minutes; drain and rinse. (Discard "heavy" mussels because they are filled with sand and mud.) In 2-quart casserole, cook onion and garlic in oil at HIGH for 3 minutes or till tender, stirring once.
Stir in tomato paste, water, and a little pepper.
Cook at HIGH for 1 1/2 to 2 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 8 to 10 minutes or till mussels and clams have opened, stirring twice.
Discard any unopened shellfish.
Pour sauce over fettucini.