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My Best Recipe

A Lighter Version of Seafood Linguine That Cuts Time and Calories

June 29, 1989

"This recipe is my version of a seafood linguine without the heavy cream sauce used in most recipes," Holly Mikity writes. "Besides being a filling, yet low-calorie meal, it is easily prepared in less than 30 minutes. Accompanied with a fresh green salad, warmed sourdough-French bread and a bottle of your favorite white wine, this meal is a quick, nutritious way of planning dinner in a hurry."

LOW-CALORIE SEAFOOD PASTA

1 package linguine

1 (15-ounce) can white clam sauce

1 clove garlic, minced

Dash white pepper

1 tablespoon dried or 2 tablespoons fresh minced parsley

2 tablespoons dry white wine

1/4 cup grated Parmesan cheese

1 (6-ounce) package frozen baby shrimp

1/2 pound imitation crab flakes

1/2 pound scallops, optional

Cook pasta according to package directions.

Combine clam sauce, garlic, white pepper, parsley, white wine and 2 tablespoons Parmesan cheese. Add shrimp, crab flakes and scallops. Simmer all ingredients on low heat until sauce is heated through and scallops are opaque in color.

Drain cooked pasta and pour seafood sauce over it. Sprinkle with remaining cheese. Sprinkle with more parsley if desired. Makes 4 servings.

--HOLLY MIKITY

Monrovia

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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