You’ve heard me rave MANY times here about my love for Dreamfields. It saved my sanity while I was pregnant and living on a low carb diet, and it’s been a staple in our home ever since. So, when I was given the opportunity to host a giveaway, I couldn’t resist!
See that plate of deliciousness? It’s a low carber’s dream come true. And if my husband (the pasta fiend!) will eat it, believe me, anyone will! SO good.
If you don’t believe me, see for yourself. Enter the giveaway below, and these 3 boxes will be shipped right to your front door, directly from Dreamfields! Try them out and report back to me. You’ll be hooked like me in no time!
Spaghetti with Seafood
adapted from Lidia Bastianich
1/2 teaspoon toasted saffron threads
salt and pepper
1/2 pound sea scallops
1/2 pound medium shrimp
1/3 cup extra virgin olive oil
6 garlic cloves, chopped
1 teaspoon crushed red pepper
3 cups whole canned tomatoes, crushed by hand
1 pound littleneck clams, scrubbed, rinsed and drained
freshly chopped parsley
1 pound Dreamfields spaghetti
Put saffron in a cup with 2 tablespoons of hot water and set aside. Bring a large pot of water to a boil for pasta.
Cut the scallops in quarters and season with salt and pepper. Remove shells and digestive vein from shrimp. Rinse and pat dry.
Pour 3 tablespoons oil into a large pot and add garlic and crushed red pepper. Cook over medium high heat until garlic is slightly browned. Add scallops and let sear for about a minute on each side, then remove from pot. Pour in tomatoes and raise heat to high. Add salt and pepper. Bring sauce to boil, then reduce to medium. Add pasta to water at around this time.
Let sauce cook for around 8 minutes, then add scallops and clams, followed by saffron and soaking water. Stir quickly to evenly distribute fish, then cover. Raise heat to high and shake pot a few times while cooking for around 2 minutes. Add shrimp and stir, let sauce boil, then lower heat to simmer.
Cook spaghetti al dente (take off heat about 2 minutes before suggested cooking time) and drain. Add sauce to pasta, followed by remaining oil. Top with parsley and serve.