Seafood is something I think is underutilized in the paleo realm. It doesn’t always have to be meat and vegetables, meat and vegetables, meat and vegetables. What about those little sea creatures? After all, earth is 70% water! You can often find seafood price specials in your supermarket so it’s not too expensive. If not, it’s worth the price because you get a lot of protein that is lean and healthy. There’s no fish in this recipe, only squid and shellfish. However, if you don’t feel like using pasta and you make this a soup (zuppe di mare) then add some white fish. See below for soup notes.
Serves 2-3 Ingredients:
- 1 package Cappello’s fettuccine
- 1/4 pound fresh mussels
- 2 pounds fresh clams
- 1/3 pound fresh calamari, sliced
- 6 large fresh scallops, whole
- 2 Shallots, chopped
- 2 Garlic cloves, chopped
- 1/2 cup vegetable broth
- 1/2 cup white wine (or omit wine and double the vegetable broth)
- 2 tbsp ghee or olive oil
- lemon zest & juice
All of the seafood ingredients in this recipe start out fresh and raw, not frozen. Be mindful that 2 pounds of fresh clams and 1/4 pound fresh mussels is kinda the same thing. Clam shells weigh more. Remember guys…it’s what’s inside that counts. Aww. Seriously though, the ratio of seafood you use is up to you.
First, scrub the mussels and clams under running water. Although seemingly primal, sand and dirt in your food is gross. Add them to a large pot with 1 shallot, 1 garlic clove, veggie broth, white wine and S&P. Close the lid and cook on medium high heat, stirring them around a least once.
While you wait for the shellfish to cook and open in the larger pot, you can cook the other raw ingredients. First, de-vein and peel the shrimp. (I peel the shrimp before cooking because I hate to fuss with it while it’s in my plate. Aint nobody got time for that).
In a saucepan add the other 1 chopped shallot and 1 garlic clove to olive oil or ghee. Cook on medium-high heat and add whole scallops, sliced calamari, parsley, and S&P. Add some lemon juice and a sprinkle of lemon zest. When the calamari curls up, shrimp turns pink, and the scallops are seared and tender it is done. Set aside.
Once the clams and mussels open, remove them and set aside.
Add your Cappello’s fettuccine to a separate pot of boiling water. Stand over the stove and watch it for 30 seconds. Then remove and strain the pasta. Add olive oil or ghee to the pasta to prevent sticking.
Plate into wide bowls and add all of your seafood! Top with any of the pan drippings from your calamari/scallop/shrimp pan. Sprinkle with parsley.
As for Cappello’s… they are a great company. I don’t know of any other paleo pastas so this helps with your Italian craving for sure! Their gnocchi and lasagna sheets are my favorite. The fettuccine (featured in this recipe) only takes less than a minute to cook so don’t get all crazy treating it like regular pasta or it will turn mushy. Once you understand this it’s perfect for sauces like bolognese. Cappello’s is a great alternative when you are craving that spaghetti fork twirl. Not in the mood for almond flour fettuccine? Simply omit the pasta and add extra broth for a soup. Zuppe di Mare! Once all the seafood is cooked, instead of adding it to pasta, place it in a large soup pot. Add more wine, vegetable broth, and 1 can crushed tomatoes. Consider doubling the amount of seafood and adding yellow onions. Simmer until the onions are soft and flavors meld together.
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