Spicy Marinara Sauce with Seafood and Pasta - Butter Bust
INGREDIENTS:
1 ea Pk (16oz) linguine, cooked -fatfree chicken broth
1 lb Squid, cleaned and cut in 1/4 c (to 1/2) dry white wine or
-1/4" rings (calamari) -cooking wine
2 t Minced garlic 2 ea Tb Hunts tomato paste
1 lb Cooked and pelled shrimp 1 t Oregano
12 oz Canned chopped clams, 1 t Basil
-rinsed and drained 1/2 t Black pepper
1 cn (28oz) Italian tomatoes, 1/2 t (to 1) crushed red pepper
-pureed in a blender l Salt to taste, optional
2 ea Tb liquid Butter Buds or
1 ea Pk (16oz) linguine, cooked -fatfree chicken broth
1 lb Squid, cleaned and cut in 1/4 c (to 1/2) dry white wine or
-1/4" rings (calamari) -cooking wine
2 t Minced garlic 2 ea Tb Hunts tomato paste
1 lb Cooked and pelled shrimp 1 t Oregano
12 oz Canned chopped clams, 1 t Basil
-rinsed and drained 1/2 t Black pepper
1 cn (28oz) Italian tomatoes, 1/2 t (to 1) crushed red pepper
-pureed in a blender l Salt to taste, optional
2 ea Tb liquid Butter Buds or
In a large pot, combine tomatoes, 1 tablespoon Butter Buds, clams, shrimp, wine, tomato paste, basil, oregano, slat, black pepper and red pepper. Bring to a boil, reduce het and simmer 30 minutes. Meanwhile, in a nonstick skillet, saute garlic and calamari in Butter Buds about 5 minutes or until done. Add to the tomato mixture. Simmer 15 minutes. Serve over linguine. Per serving: 189 cal., 1.9g fat (9%), 181mg chol., 1 g fiber, 24g pro., 18g carb., 162mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted
Submitted