Low Sodium Scialatielli Frutti di Mare
Dive into the vibrant flavors of the Mediterranean with this Low Sodium Scialatielli Frutti di Mare recipe—a seafood lover's dream with a healthier twist! This Italian-inspired dish features tender scialatielli pasta tossed with an array of fresh seafood, including clams, mussels, shrimp, and calamari, all simmered in a light, aromatic sauce made with garlic, cherry tomatoes, white wine, and a hint of red chili flakes for a subtle kick. By minimizing added salt, this recipe highlights the natural brininess of the seafood while balancing it with the zesty brightness of lemon and fresh parsley. Perfect for a weeknight dinner or a sophisticated gathering, this low sodium version of a classic requires minimal prep time and promises a satisfying, restaurant-worthy meal that’s full of flavor without compromise.
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Recipe Information
Ingredients
- 400 grams Scialatielli pasta
- 200 grams Fresh clams
- 200 grams Fresh mussels
- 200 grams Shrimp, peeled and deveined
- 150 grams Calamari, cleaned and sliced into rings
- 200 grams Cherry tomatoes, halved
- 4 tablespoons Extra virgin olive oil
- 3 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Red chili flakes
- 120 milliliters White wine
- 1 piece Lemon, zest
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Begin by cleaning the seafood. Rinse the clams and mussels under cold water and scrubbing the shells clean. Remove the beards from the mussels. Set aside.
In a large pot, bring lightly salted water to a boil. Add the scialatielli pasta and cook according to the package instructions until al dente, stirring occasionally. Reserve 1 cup of pasta water before draining the pasta.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 3 minutes, stirring occasionally, until they begin to soften.
Add the clams and mussels to the skillet, followed by the white wine. Cover with a lid and let them steam for about 5 minutes or until the shells open. Discard any shells that do not open.
Add the shrimp, calamari, red chili flakes, and black pepper to the skillet. Stir to combine and continue to cook for another 3-4 minutes until the shrimp are pink and opaque, and the calamari is tender.
Once the seafood is cooked, reduce the heat to low and add the drained scialatielli pasta to the skillet. Toss the pasta with the seafood mixture to coat well.
If the pasta seems dry, add reserved pasta water, a little at a time, until desired consistency is reached.
Finish by stirring in the remaining 2 tablespoons of olive oil, lemon zest, and fresh parsley.
Transfer the pasta to serving plates or a large platter, and enjoy your Low Sodium Scialatielli Frutti di Mare immediately.
Nutrition Facts
Calories |
3055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 1665 mg | 72% | |
| Total Carbohydrate | 327.7 g | 119% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 14.7 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 583 mg | 45% | |
| Iron | 73.5 mg | 408% | |
| Potassium | 4058 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
