Name: Spicy Spaghettini
Yield: Makes: 4 servings
Ingredients: 2 tablespoons lemon juice; 1 teaspoon dried red pepper flakes, or more to taste; 1 pound spaghettini or linguine fini; 1 pound zucchini, yellow squash, or pattypan squash; 1 pound monkfish, sea scallops, or fresh crabmeat; ¼ cup olive oil; 2 cloves garlic; Salt

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This is a fresh and light pasta dish, perfect for people on a diet and for sticky summer nights. The juices of the fish and zucchini make for a natural, light sauce.

Ingredients

Salt
2 cloves garlic
1 pound zucchini, yellow squash, or

Pescatarian
Pasta
Summer
Spicy

Method

Bring a large pot of salted water to a boil for the pasta.
Meanwhile mince the garlic. Rinse the zucchini and cut into ½-inch dice. Cut the fish or seafood into ½-inch pieces.
When the water comes to a boil, add the pasta and cook until tender but still firm to the bite, about 10 minutes.
Meanwhile heat the olive oil in a large skillet over med

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Ingredients

Method

Part of