Tagliatelle with Shrimps and Baby Clams..low fat…low salt…dairy free?


I have put myself on a strict healthful diet, no refined foods, no butter, measured fat. I am eating lots and lots of veggies, light proteins (fish, shellfish, poultry), and unrefined carbs high in fibre. I want to cleanse my liver from my summer travels and eating what I wanted, rather than what was good for me. This pasta dish is one of my answers to what’s for healthy dinner. It’s full of flavour and actually nutritious. It cooks up fast and so comforting. Tastes like restaurant quality, only better.

Two of the products used in this dish are Regina Molisana Baby Clams and Filotea Tagliatelle (found at Costco not sure where else). The baby clams have no additives and packed in their own juice. The pasta is just like fresh made, tender and cooks up in 3 minutes. Try to find these products if you can, they are worth the price.

Tagliatelle Napoletana with Shrimps and Baby Clams Serves 4

1 tablespoon extra virgin olive oil 1 medium onion, chopped 5 large garlic cloves, minced 1 tablespoon fennel seeds 1 small sprig fresh thyme 1 small sprig fresh rosemary 1 28 fl. Ounce can of San Marzano whole tomatoes, crushed with juice ¼ teaspoon hot red pepper flakes, or to taste coarse kosher salt and freshly ground pepper 20 large shrimp, shelled, deveined and cut in half lengthwise 135 grams baby clams in their own juice (about half a 270 gram jar with juice 1 to 2 lbs fresh, whole grain, or boxed tagliatelle or fettuccine, cooked as per package directions.

  1. In a non stick pan, heat the extra virgin olive oil. Then add the onions and sauté until translucent. Add the garlic, fennel seeds, thyme, and rosemary.

  2. Add the tomatoes, season with hot red pepper flakes, coarse kosher salt, and freshly ground pepper. Simmer for about 15 minutes.

  3. Add the shrimp and baby clams with their juice. Heat through until the shrimp turns pink and are cooked.

  4. Mix with cooked fettuccine.

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