My all time favorite Italian dish is Angel Hair Dalvina. It has tomatoes, spinach, artichoke hearts and is tossed in a creamy romano sauce. Mm mm heart attack! Considering I really, truly do care about the health, well-being and happiness of my family, I decided to do a healthier version. Also considering my family are MEAT EATERS, an all-veg dish just wasn't going to cut it. More than just meat, they are SEAFOOD EATERS. Mention shrimp or crab and you have a crowd! Sooo...the finished product is...
Shrimp, Scallop and Conch Tagliatelli Dalvina
The Seafood
2 lbs Shrimp, peeled and deveined
1/2 lb Sea Scallops, halved
1-2 Conch, chopped (Optional! Clams are a great alternative)
juice of 1/2 Lemon
1 Tbs dried Parsley
1 Tbs dried Basil
1 Tbs dried Oregano
2 cloves Garlic, smashed
Salt and Pepper
In a large pot combine all ingredients and simmer in their own juices 5-10 minutes or until all the seafood is cooked, but still tender.
Pasta
1-2 lbs Tagliatelli (or Linguini...the thicker pasta makes for a better bite!)
1 medium container Cherry Tomatoes, halved
5-6 large White Mushrooms, quartered
1 lg. bunch fresh Spinach
3 cloves Garlic, minced
juice of 1/2 Lemon
1 Tbs dried Parsley
1 Tbs dried Basil
1 Tbs dried Oregano
Salt and Pepper
1 cup freshly-grated Parmesan
Olive Oil
Cook the pasta according to package directions. Al Dente is the best level of doneness...still a little chewy. In a large pan, saute the vegetables, herbs, lemon juice and garlic. Salt and pepper to taste. When the tomatoes have become wrinkly and most of the mushroom-tomato juice has evaporated, incorporate into the pasta. Toss with the parmesan and a large drizzle of olive oil. Top with the seafood, don't forget to spoon on some of the juice! Duh-lish.
No comments:
Post a Comment