Ingredients
- 1 (9-ounce) package refrigerated fettuccine
- 1 tablespoon olive oil
- 1 teaspoon bottled minced garlic
- 2 teaspoons all-purpose flour
- 1/2 teaspoon herbes de Provence
- 1/4 teaspoon ground turmeric
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) bottle clam juice
- 12 medium mussels, cleaned and debearded
- 8 ounces medium shrimp, peeled and deveined
- 1 (8-ounce) halibut fillet, cut into 1-inch pieces
- Chopped fresh basil (optional)
Preparation
Step 1
Cook refrigerated fettuccine according to package directions, omitting salt and fat. Drain and keep warm.
Heat oil in large nonstick skillet over medium-high heat. Add garlic to pan; cook 1 minute. Add flour to pan; cook 30 seconds, stirring constantly with a whisk. Stir in herbes de Provence, turmeric, tomatoes, and clam juice; bring to a boil. Stir in mussels, shrimp, and fish. Cover, reduce heat, and simmer 5 minutes or until mussels open. Discard any unopened shells.
Place 1 cup pasta in each of 4 bowls; top each serving with about 1/3 cup fish mixture and 3 mussels. Garnish with basil, if desired.
Nutritional Information
Amount per serving
Calories: 407
Calories from fat: 18%
Fat: 8.3g
Saturated fat: 1.2g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 2g
Protein: 37.5g
Carbohydrate: 41.5g
Fiber: 3.6g
Cholesterol: 119mg
Iron: 4.4mg
Sodium: 632mg
Calcium: 96mg