Angel Hair Pasta with Seafood Sauce

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Angel Hair Pasta with Seafood Sauce
Yield: Makes 6 servings
Angel hair pasta is best served with a thin, delicate sauce such as this irresistible one which uses fresh plum tomatoes and savory seafood.


Ingredients:

1/2pound firm whitefish, such as sea bass, monkfish or grouper
2teaspoons olive oil
1/2cup chopped onion
2cloves garlic, minced
3pounds fresh plum tomatoes, seeded and chopped
1/4cup chopped fresh basil
2tablespoons chopped fresh oregano
1teaspoon red pepper flakes
1/2teaspoon sugar
2bay leaves
1/2pound fresh bay scallops or shucked oysters
8ounces uncooked angel hair pasta
2tablespoons chopped fresh parsley




Preparation:


1.Cut whitefish into 3/4-inch pieces. Set aside.2.Heat oil in large nonstick skillet over medium heat; add onion and garlic. Cook and stir 3 minutes or until onion is tender. Reduce heat to low; add tomatoes, basil, oregano, red pepper flakes, sugar and bay leaves. Cook, uncovered, 15 minutes, stirring occasionally.3.Add whitefish and scallops. Cook, uncovered, 3 to 4 minutes or until fish flakes easily when tested with fork and scallops are opaque. Remove bay leaves; discard. Set seafood sauce aside.4.Cook pasta according to package directions, omitting salt. Drain well.5.Combine pasta with seafood sauce in large serving bowl. Mix well. Sprinkle with parsley. Serve immediately.




Nutritional Information:



Serving Size:



Sodium
134 mg



Protein
21 g



Fiber
5 g



Carbohydrate
38 g



Cholesterol
31 mg



Saturated Fat
1 g



Total Fat
5 g



Calories from Fat
15 %



Calories
272




Dietary Exchange:



Meat
1-1/2



Vegetable
2



Starch
2