Pasta with Shellfish

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Pasta with Shellfish
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
883
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie883 kcal(42 %)
Protein78.77 g(80 %)
Fat21.49 g(19 %)
Carbohydrates93.14 g(62 %)
Sugar added0 g(0 %)
Roughage0.99 g(3 %)
Vitamin A228.21 mg(28,526 %)
Vitamin D0.01 μg(0 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.74 mg(74 %)
Vitamin B₂0.89 mg(81 %)
Niacin25.28 mg(211 %)
Vitamin B₆0.7 mg(50 %)
Folate193.39 μg(64 %)
Pantothenic acid2.18 mg(36 %)
Biotin1.35 μg(3 %)
Vitamin B₁₂88.38 μg(2,946 %)
Vitamin C57.83 mg(61 %)
Potassium1,670.6 mg(42 %)
Calcium168.54 mg(17 %)
Magnesium199.52 mg(67 %)
Iron7.73 mg(52 %)
Iodine0.3 μg(0 %)
Zinc8.11 mg(101 %)
Saturated fatty acids3.12 g
Cholesterol237.19 mg

Ingredients

for
4
Ingredients
12 Scallop (shelled and cleaned)
4 large Prawn
1 cup Squid ring (and tentacles, cleaned)
3 cups clam (scrubbed)
1 large, red chile pepper (finely chopped)
4 scallions (sliced)
cup cherry tomatoes (quartered)
8 cloves garlic (skins left on, bruised)
4 tablespoons olive oil
4 tablespoons dry white wine
14 ounces Spaghetti
2 tablespoons flat-leaf parsley (chopped)
How healthy are the main ingredients?
tomatogarlicolive oilparsley

Preparation steps

1.
Preheat the oven to 240°C (220 fan) | 450°F | gas 8.
2.
Put the seafood in a bowl and toss with the chilli, spring onions, tomatoes and garlic. Put the oil in a jam jar with the wine and a good pinch of salt and pepper and shake together to emulsify. Pour the mixture over the seafood and stir to coat.
3.
Spread out a large square of greaseproof paper and pile the seafood into the centre. Bring two opposite sides up to meet in the middle then scrunch them together and roll them down. Roll up the open ends and press firmly to seal then transfer the package to a baking sheet.
4.
Cook the spaghetti in a large pan of boiling salted water according to the packet instructions or until al dente.
5.
Meanwhile, transfer the baking sheet to the oven and cook the seafood for 8 minutes or until the paper has puffed up and the edges are starting to brown.
6.
When the pasta is ready, reserve a ladleful of the cooking water then drain the rest and return the pasta to the pan. Carefully open one end of the seafood parcel and tip the contents into the spaghetti pan along with any juices. If the spaghetti looks a little dry, add some of the reserved cooking water then sprinkle with parsley and serve immediately.
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