Seafarers Kamut Pasta
From jo_jo_ba 15 years ago
- 15 minutes to make
- Serves 1
A variant of a delicious seafood pasta as seen on http://chezmyrtille.blogspot.c om/2007/06/seafood-kamut-p asta.html. Kamut is believed to be of Egyptian origin. Compared to common wheat, Kamut is richer in protein, minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fibre. Read more Kamut flour is not refined or bleached, and thus retains all its nutritional qualities! See less
Ingredients
- 1/4 white onion, finely chopped shopping list
- 1 clove garlic, finely chopped shopping list
- 1/3 cup vegetable broth shopping list
- 3 oz raw shrimp, thawed if frozen shopping list
- 2 oz bay scallops or calamari pieces, thawed if frozen shopping list
- 2oz Kamut pasta (I reccomend Eden Organic's Kamut spaghetti) shopping list
- 1 tbsp shredded fresh basil shopping list
- hot pepper flakes, to taste shopping list
How to make it
- Heat 1/4 cup water in a non-stick saucepan.
- Add onion and garlic. Cook, stirring, over medium heat for 3 minutes.
- Pour in broth and seafood and cook for 5 minutes, or until seafood is just opaque. Remove from heat.
- Meanwhile, bring large pot of salted water to a boil.
- Add pasta and cook according to the package directions.
- Drain well, and toss with seafood mixture, basil, and pepper flakes.
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