Recipe - Fettuccine With Shellfish Sauce

24 lg Fresh unpeeled shrimp
Vegetable cooking spray
One half cup Chopped onion
2 Cloves garlic, crushed
1 cup Dry white wine
29 ounce Nosaltadded whole
tomatoes, (2 cans)
undrained and chopped
2 tablespoon Chopped fresh basil
2 tablespoon Chopped fresh parsley
1 teaspoon Dried whole thyme
One fourth teaspoon Pepper
2 Strips orange rind, (2 x 1/2
inch)
1 Bay leaf
2 Dozen fresh mussels,
scrubbed and debearded
8 cup Hot cooked fettuccine,
cooked without salt or fat

Peel and devein shrimp; set aside.

Coat a large Dutch oven with cooking spray, and place over mediumlow heat
until hot.

Add onion, and saute 4 minutes. Add crushed garlic, and saute 1 minute. Add
wine; bring to a boil, and cook 1 minute. Add chopped tomatoes and next 6
ingredients, and stir well. Bring to a boil; reduce heat, cover, and simmer
5 minutes.

Spread mussels, hinged side down, over tomato mixture. Add shrimp; cook,
covered, over mediumlow heat 3 minutes or until shrimp are done and
mussels open. Discard orange rind strips and bay leaf.

Combine shellfish sauce and hot fettuccine in a large bowl, and toss gently
to coat; spoon into individual shallow bowls. Yield: 8 servings (serving
size:
1One half cups).

Per serving: 436 Calories; 3g Fat (7% calories from fat); 24g Protein; 72g
Carbohydrate; 70mg Cholesterol; 187mg Sodium

Recipe by: Cooking Light, May 1994, page 145

Posted to MCRecipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.