From Paulette Vickery's Recipe Collection

WW: SEAFOOD WITH CAPALEENI

fish, main dish

2 teaspoon olive oil
4 each onions, chopped
4 teaspoon minced garlic, in a jar
1 can crushed tomatoes, 28oz
2 can tomato sauce, 8oz
1 can tomato paste, 6oz
1/4 cup dry red wine
1 teaspoon red pepper flakes
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1 lb bay scallops
3/4 lb large shrimp
1/2 lb cooked crab
1 pkg capileeni
1/4 cup minced parsley

Heat oil in a large dutch oven. Cook until tender, about 5 minutes. Add tomatoes, tomato sauce, tomato paste, wine, pepper flakes, basil, oregano, black pepper, and 1 cup water. Bring to a boil. Reduce the heat and simmer uncovered until slightly thickened, about 15 minutes. Add scallops, shrimp, and crab. Cook until shrimp turn pink, 8-10 minutes. Meanwhile, cook capileeni according to package directions, and serve topped with the seafood sauce, sprinkled with parsley. Per serving: calories 375, total fat 4 G, saturated fat 1 G, cholesterol 112 MG, sodium 306 MG, carbohydrate 51 G, fiber 5 G, protein 32 G, calcium 146 MG, points 7.

Yield: 8 servings




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