SERVES 4
This is a tasty combination of seafood, although you can mix and match with others if you like. Regardless, if possible, always purchase fresh seafood on the day you are making the dish for maximum freshness.
1 pound (450 g) gluten-free pasta
½ cup (130 g) Salsa Verde (page 64)
2 teaspoons olive oil
2 teaspoons garlic-infused olive oil
2 small squid bodies, cleaned and sliced into rings
8 ounces (225 g) boneless, skinless firm white fish fillets, cut into cubes
1 pound (450 g) raw large shrimp, peeled and deveined, tails intact
1 pound (450 g) fresh shelled mussel meats
½ cup (125 ml) light cream
2 tablespoons plus 2 teaspoons dry white wine
Salt and freshly ground black pepper
1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions, until just tender. Drain and return to the pot. Stir in most of the Salsa Verde, cover, and keep warm.
2. Meanwhile, heat the olive oil and garlic-infused oil in a large nonstick frying pan over medium-high heat. Add the squid, fish, and shrimp and cook for 2 minutes, tossing gently. Stir in the mussel meat, cream, and wine, reduce the heat, and simmer for 3 to 4 minutes, until all the seafood is lightly cooked through. Season to taste with salt and pepper.
3. Divide the pasta among four bowls and spoon the seafood sauce over each. Finish with small dollops of the remaining Salsa Verde and serve immediately.
PER SERVING: 862 calories; 63 g protein; 23 g total fat; 6 g saturated fat; 92 g carbohydrates; 2 g fiber; 958 mg sodium