Angel Hair Pasta with Squid, Mussels and Zucchini
Angel Hair Pasta with Squid, Mussels and Zucchini might be just the main course you are searching for. This recipe serves 6. Watching your figure? This dairy free and pescatarian recipe has 584 calories, 27g of protein, and 18g of fat per serving. If you have kosher salt, garlic cloves—1, oregano, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
In a large, deep skillet, combine 2 tablespoons of the olive oil with the minced garlic, oregano and panko and cook over moderate heat, stirring constantly, until golden and fragrant, about 7 minutes. Season the crumbs with salt and scrape them onto a plate; wipe out the skillet.
In the same skillet, heat the remaining 1/4 cup of olive oil with the sliced garlic and crushed red pepper until fragrant, about 30 seconds.
Add the mussels and white wine. Cover and cook until the shells have opened, about 5 minutes; discard any mussels that don't open.
Add the squid to the skillet and cook just until firm, 1 minute. Using a slotted spoon, transfer the seafood to a large bowl.
Meanwhile, in a large pot of boiling salted water, cook the pasta until barely al dente.
Drain; reserve 1/2 cup of the cooking water.
Add the pasta to the skillet, along with the cooking water and the zucchini.
Add the seafood and any accumulated juices and toss over moderate heat until the zucchini is cooked, about 1 minute.
Transfer the pasta and seafood to bowls.
Drizzle with olive oil and sprinkle with the seasoned crumbs.