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Seafood Recipes

ENTREE: Pasta with Seafood Sauce

8 oz. pasta (spaghetti, linguine, or angel hair)
1 lb. assorted California seafood*

Tomato Mixture
1 lb. tomatoes, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
1 cup basil leaves, finely chopped
1/4 tsp. salt and pepper (or to taste)

*Assortment may include: calamari, shrimp, crabmeat, lobster, flaked fish. (If seafood is raw, cook with tomato mixture. If seafood is cooked, add it to mixture at last minute to heat.)

Boil pasta in large quantity of water until al dente. Drain well. Sauté tomato mixture. Add seafood, then quickly toss with pasta.

Serves 6.
Cabernet Sauvignon.

Nutrition (per serving): Calories 184; Protein 17 g; Carbo. 15 g; Fat 6 g; Cholesterol 93 mg; Sodium 279 mg

California Seafood Council, PO Box 91540,		Santa Barbara, CA 93190 +1-805-569-8050