Angel Hair de la Mer

Angel Hair de la Mer

2
Barb D 0

"In the words of my sweetie, 'Yummy... Very yummy' A light and refreshing blend of the earth's treasures on a bed of 'heavenly' locks."
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Ingredients

55 m servings 547 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 2037 mg
  • 81%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 3 to 4 minutes; drain and keep warm.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the sausage slices, and cook until lightly browned on both sides, about 2 minutes per side. Reduce the heat to medium, and stir in 2 tablespoons of butter along with the onion, garlic, bell pepper, stir-fry vegetables, salt, and pepper. Cook and stir until the sausage is no longer pink in the center, and the vegetables have softened, 10-12 minutes.
  3. Meanwhile, place the clams, mussels, and shrimp in a steamer over 1 inch of boiling water, and cover. Remove the shrimp once they turn pink, after about 3 minutes. Remove the clams and mussels as soon as they open, after 3 to 5 minutes all together. Discard any clams and mussels that do not open. Set the seafood aside and keep warm.
  4. Place the scallops into the skillet with the vegetable mixture, and gently cook until the scallops are no longer opaque in the center, about 3 minutes. Gently stir in the steamed seafood, parsley, and remaining 2 tablespoons of butter. Serve the seafood and vegetable mixture over a bed of angel hair pasta.

Reviews

2

Made this tonight for hubby excluded the mussels and clams which he does not like and used fresh veggies that I sauteed. Added some lemon pepper seasoning. He loved it. Thanks so much for the...

My husband feel in love all over again today.I made a few changes for taste reasons but basically I followed the recipe as written. I used spicey sausage and made my stir fry vegetables from m...