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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a non-reactive Dutch oven over medium-high heat; add the scallions, sausage, garlic and chili pepper. | 2. Cook, stirring often, 4 minutes until wilted. Add tomatoes, roasted peppers, vinegar, 3/4 teaspoon salt and pepper. | 3. Heat to a boil over high heat; reduce heat to low. | 4. Cook, stirring occasionally, 15 minutes. Add the shrimp, squid, scallops and sole; cook 6 minutes until done; set aside. | 5. Meanwhile, cook pasta in boiling salted water until al dente, about 8 minutes; drain, reserving 1 cup cooking liquid. | 6. Stir olives, capers and sage into the sauce; toss sauce with the pasta. | 7. Add reserved cooking liquid to reach desired consistency. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
scallion	4		minced	128.0	29.36	7.32	0.76
sausage	1/4		smoked cut	350.4005	1.0659	13.5851	32.0123
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
jalapeno chile	2		minced	25.2167	0.0	5.61	0.1417
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
red pepper	1		jarred roasted cut	1.25	0.2753	0.0584	0.0138
sherry wine vinegar	3	tablespoons		25.2167	0.0	5.61	0.1417
salt	3/4	teaspoon		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
shrimp	1/3	lb		107.2891	1.3751	20.5663	1.5262
	1/3			25.2167	0.0	5.61	0.1417
sea scallop	1/3			-	-	-	-
fillet sole	1		cut	25.2167	0.0	5.61	0.1417
pappardelle pasta	1	lb		25.2167	0.0	5.61	0.1417
kalamata olive	12		sliced	25.2167	0.0	5.61	0.1417
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
sage	1	tablespoon	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.