Seafood Pasta Puttanesca recipe with a reduced sodium spicy sauce.
Course Entree
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4
Calories 599kcal
Author Robin Gagnon
Ingredients
¼lemonfresh
2tablespoonsolive oil
2cloves garlicminced
½ onionsliced vertically
1teaspoonfresh thyme leavessubstitute 6-8 fresh chopped basil leaves if you prefer
½teaspooncrushed red pepper flakes
28ouncescrushed tomatoescan
1cupreduced sodium stock
¼cupred wine
1tablespoonbalsamic vinegar
1cupgreen olivesfresh packed or other lower sodium type
2poundssmall clams in shell
½poundraw jumbo shrimpshell-on
1poundcodor other mild firm fleshed white fish
½pounddry linguine or spaghetti
Instructions
De-seed and squeeze the juice out of lemon wedges. Reserve the juice. Mince the remaining rind, set aside.
Place olive oil in large deep fry pan or dutch oven, over med-high heat.
Once hot add garlic and onion, once they have a little color add the thyme, lemon rind and pepper seeds. Cook for 1-2 minutes.
Add the tomatoes, lemon juice, stock, wine and balsamic. Cover and reduce heat to low-med. Simmer the Puttanesca sauce for 20 minutes.
Bring a large pot of water to a boil start pasta. Once pasta is started place cod, clams and olives into the tomato sauce. Replace cover and bring heat back up to medium.
After 5 minutes, add the shrimp (if shell is removed wait another minute or two).
When clams open take the sauce off the burner. The pasta should be al dente by now, so the pasta water needs to be drained.
Put the pasta in large bowl and top with the spicy sauce. Serve.
Notes
I left shrimp in shell, but if you prefer more tidy eating (especially if you have guests) remove most of shell, just leaving tail portion on.