Many cities in Italy are near the sea and the Italians are well-known for their centuries-old tradition of fishing. They’re also well known, obviously, for the use of pasta in cooking. Many excellent recipes have evolved from those twin circumstances. When the seafood is fresh, these two make for excellent partners.

There are many possibilities, including pasta with salmon or crab or lobster. But a favorite of many is to use the seafood as a main ingredient in the sauce and to make the pasta the main dish. Here’s one delicious recipe…

Angel Hair with Shrimp Sauce

You’ll need as ingredients

8 ounces of Capellini
1 lb of medium-sized shrimp
1 lb of fresh asparagus
5 cloves of garlic
1 cup of mushrooms

and

1 bunch of scallions
3 teaspoons of chutney
2 tablespoons of sesame seeds
1 tablespoon of brown sugar

and

1/2 cup of soy sauce
1/2 cup of vinegar
2 tablespoons of sesame oil
2 teaspoons of canola oil

Trim and cut the asparagus into 1-inch pieces and slice the mushrooms. Finely chop the scallions and the garlic. Remove any tails from the shrimp, but don’t chop.

Boil the pasta in plenty of water. The key is to provide enough space around the pasta to allow even heating and an even coating of starch. Add the asparagus to the boiling water about two minutes before the pasta is al dente (firm, not overdone).

While you’re waiting…

Place the garlic, mushrooms and canola oil into a sauce pan and saute for a few minutes, then add the soy sauce, vinegar, sesame oil, sesame seeds, chutney, brown sugar and scallions. Simmer for about four minutes and add the shrimp, then cook for another six minutes.

Drain the pasta and asparagus, but don’t rinse. Then pour the sauce over the still hot pasta and serve. Ready in half an hour and a true taste treat.

The results are a delicious, relatively low calorie, but highly nutritious meal. The recipe serves five and each serving has about 600 calories, with over 35g of protein and 13g fat. With only 165mg of sodium and cholesterol, this is a heart healthy recipe.

To spice it up a bit add a little cayenne pepper to the top, or just sprinkle on some freshly ground black pepper.

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