Seafood Spaghetti
Savvy meal planning is all about shopping sensibly for groceries. That means enjoying the simplest ingredients as well as the occasional splurges. Real talk: You don’t have to eat with monk-like austerity to be penny-wise. In this luscious spaghetti dish, a modest amount of frozen shrimp gets a lift from affordable clams. The briny juice […]
Ingredients
- 3/4 lb (340 g) spaghetti
- 3 garlic cloves, chopped
- 1/2 tsp crushed red pepper flakes
- 3 tbsp (40 g) butter
- 1/2 lb (225 g) frozen peeled shrimp, thawed and diced
- 2 tbsp unbleached all-purpose flour
- 1 can (5 oz/142 g) small clams in water
- 2 zucchini, diced
- 1 cup (150 g) frozen peas, thawed
Instructions
- In a large pot of salted boiling water, cook the spaghetti until al dente. Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta and coat lightly in oil.
- Meanwhile, in a large skillet over high heat, brown the garlic and red pepper flakes in the butter. Add the shrimp and cook for 1 minute. Sprinkle with the flour and cook for 1 minute, stirring constantly. Add the clams with their brine. Bring to a boil, stirring constantly.
- Add the reserved cooking water, zucchini and peas. Cook for 1 minute. Add the pasta and toss to coat. Season with salt and pepper.
Savvy meal planning is all about shopping sensibly for groceries. That means enjoying the simplest ingredients as well as the occasional splurges. Real talk: You don’t have to eat with monk-like austerity to be penny-wise. In this luscious spaghetti dish, a modest amount of frozen shrimp gets a lift from affordable clams. The briny juice of the molluscs makes for a rich sauce that doesn’t require a drop of white wine. Apply this same reasoning to other edible extravagances: a drizzle of cold-pressed walnut oil in a vinaigrette, a crumble of exceptional cheese in a salad, flakes of smoked fish in scrambled eggs. When it comes to the finer things in life, measured doses can be extraordinarily satisfying.