Capellini with Tuscan Fisherman's Sauce

45 8 servings, 1/8 recipe each
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8 servings, 1/8 recipe each

This recipe is inspired by the region of Toscana in Italy.

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What You Need

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Make It

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  • Heat oil in Dutch oven or large deep skillet on medium-high heat. Add vegetables; cook 7 to 10 min. or until softened, stirring occasionally and adding garlic for the last minute.
  • Cook pasta as directed on package, omitting salt. Meanwhile, add pasta sauce, currants and lemon juice to vegetable mixture; stir. Simmer on medium-low heat 10 min. or until heated through, stirring occasionally. Add scallops; cook 2 to 3 min. or just until opaque.
  • Drain pasta. Serve topped with pasta sauce mixture.

Serving Suggestion

Garnish with 2 Tbsp. each toasted pine nuts and chopped fresh parsley before serving.


  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
Calories 360
% Daily Value
Total fat 6g
Saturated fat 1g
Cholesterol 25mg
Sodium 410mg
Carbohydrate 58g
Dietary fibre 6g
Sugars 13g
Protein 20g
Vitamin A 8 %DV
Vitamin C 50 %DV
Calcium 10 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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