This recipe has Sodium as 67.2% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.9% of RDA
• Calories: 27.2% of RDA
• Carbs: 18.3% of RDA
• Fat (total lipid): 26.6% of RDA
• Fiber: 7.4% of RDA
• Fructose: 0.0% of RDA
• Protein: 38.4% of RDA
• Sodium: 67.2% of RDA
• Sugar: 3.1% of RDA
• Vitamin A (IU): 5.5% of RDA
• Vitamin B6: 9.7% of RDA
• Vitamin C: 6.3% of RDA
• Iron: 4.7% of RDA
• Magnesium: 27.6% of RDA
• Manganese: 59.4% of RDA
• Niacin: 13.5% of RDA
• Potassium: 14.7% of RDA
• Zinc: 25.5% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARATION
PREPARING THE PASTA
1.
Cook pasta according to package directions.
2.
Drain, reserving 1 cup cooking water.
PREPARING THE SCALLOPS
3.
Drain, reserving 1 cup cooking water.
4.
Season scallops with salt and pepper; cook over medium high heat, about 2-3 minutes per side, until golden brown on each side. Remove and set aside.
PREPARING THE SHRIMP
5.
In the same pan as the scallops, cook shrimp until they just turn pink, about 1-2 minutes. Remove and set aside.
PREPARING CLAMS AND MUSSELS
6.
Add reserved pasta water to pan along with oregano and thyme sprigs.
7.
Simmer for 10 minutes to create a fish broth, scraping the bottom of the pan with a spatula to release the caramelized bits left over from sautéing into the broth.
8.
Once the broth is ready, add mussels with remaining 2 teaspoons oil and cover.
9.
Cook 2-3 minutes, removing mussels as soon as they open. Set aside.
10.
Repeat with the clams, cooking about 4 minutes. Remove and set aside.
PREPARING THE PASTA
11.
Strain the remaining fish broth through a sieve and return to the same pan.
12.
Add wine and simmer over medium heat, 2-3 minutes, to burn off the alcohol.
13.
Add scallops back to the pan. Add shrimp and pasta to the saucepan, stirring to coat. Simmer 2-3 minutes and fold clams and mussels into the pasta. Serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A partially shellfish-free variant of this recipe can be made to reduce the amount of shellfish.
Just make the following substutions: surimi for scallop and surimi for shrimp.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 544
Protein 43.1 g
Carbohydrates 50.3 g
Iron 0.89 mg
Fiber 2.08 g
Calcium 19.3 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
