CHEF JEFF — ONE BYTE AT A TIME: Seafood Pasta

Make this recipe your catch of the day.

Seafood Pasta

1 teaspoon chopped fresh garlic

2 tablespoons olive oil

6 ounces assorted seafood pieces (peeled and deveined shrimp, scallops, tuna, clams)

1 teaspoon chopped fresh basil

¼ cup diced tomatoes

¼ cup white wine

2 tablespoons fish stock or clam juice

2 tablespoons butter

Salt and pepper to taste

6 ounces cooked linguine

In hot pan, quickly saute garlic in olive oil; do not brown. Add seafood, basil, tomatoes, wine, stock. Cook at full boil until liquid is reduced by half. Stir in butter; season to taste with salt and pepper. Pour over hot pasta.

Yield: Serves 2.

Approximate nutritional analysis per serving: 454 calories, 53 percent of calories from fat, 26.5 grams fat (9.4 grams saturated), 96 milligrams cholesterol, 17.5 grams protein, 31 grams carbohydrates, 1.5 grams fiber, 488 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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