Seafood Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 15.8 μg | (79 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 14.6 μg | (487 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,485 mg | (37 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 260 mg | (87 %) | ||
| Iron | 15.8 mg | (105 %) | ||
| Iodine | 450 μg | (225 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 763 mg | |||
| Cholesterol | 510 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams mussels (such as mussels and clams)
- 8 Scallop
- 12 King prawn (ready to cook, deveined and peeled down to the tail segment)
- 4 Tomatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp Caper
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 150 milliliters dry white wine
- 400 grams Spaghetti
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse and clean all shells. Open scallop shells and detach mussel meat. Cut scallops each in half horizontally. Rinse prawns and pat dry.
Blanch tomatoes in a pot of boiling water, drain, rinse with cold water, peel, quarter, core and dice. Peel onion and garlic and finely chop. Drain capers, pat dry and chop.
In a large frying pan heat2 tablespoons of oil, saute prawns and scallops for 1-2 minutes and season with salt and pepper. Remove prawns and scallops from the pan. In the pan in remaining oil saute onion with garlic and capers until translucent. Deglaze the pan with wine and tomato. Simmer for about 5 minutes until slightly creamy.
Cook pasta in a pot of salted water until al dente.
Add parsley and clams to the sauce and season with salt and pepper. Cover and cook for about 5 minutes until tender. Add shrimp and scallops to the pan and saute for 1-2 minutes and season to taste. Add drained pasta. Arrange pasta on plates and cover with seafood sauce. Serve immediately.
