Spaghetti Shirataki a La Bruschetta and Seafood

Spaghetti Shirataki a La Bruschetta and Seafood
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
  • 5 medium tomatoes, vine ripened
  • 3 garlic cloves, minced
  • 3 tablespoons fresh basil, coarsely chopped
  • 1 teaspoon sugar
  • ⅓ cup spaghetti sauce
  • ⅛ teaspoon salt
  • fresh ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 12 clams, fresh, in the shell
  • ½ tablespoon olive oil
  • 1 cup scallops
  • 1 cup prawns, large fresh shrimp will do
  • 1 package Spaghetti Shirataki
  • parmesan cheese, fresh grated (optional)
  1. BRUSCHETTA SAUCE: Prepare earlier in the day and set aside to meld flavors. Place tomatoes in a deep bowl and pour boiling water over them. Leave for about 3 minutes then remove skins and chop into medium dice. In a non reactive bowl place diced tomatoes, minced garlic, chopped basil, sugar, spaghetti sauce, salt, black pepper and olive oil. Cover bowl with plastic wrap and set aside at room temperature until ready to use.
  2. PREPARE SEAFOOD: Steam the clams in their shells in a little water. Once they are wide open - drain - discard all clams that have not fully opened as well as the liquid and place the opened ones into a warmed bowl. Heat ½ tablespoon of olive oil and saut√© scallops and prawns. Place in the same bowl as the clams.
  3. TO SERVE: Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Toss with room temperature bruschetta sauce and add seafood. Place the pot back onto the still heated, but turned off burner so the sauce and spaghetti can heat through -do not allow it to cook further!
  4. Distribute between two pasta bowls and grate fresh Parmesan cheese over top if desired.