>> Friday, April 27, 2012
Of course with this increase in cardio, I’ve noticed that my body is constantly craving sugars. In any form. It’s really easy for me to sit back and just scarf down a bar (or two…or three) of chocolate. However, the healthier more mature side of me has realized that it stems from a deeper need of getting the right fuel for my body so I can better perform. As much as I’d love to eat nothing but sweets and pastries all day, in order to up my performance while training I decided to cook myself a nice pasta dish instead (then end it with sweets, but that’s a blog for another time).
3-4 cloves garlic, minced
2 roma tomatoes, chopped
1 tbsp fresh thyme, chopped or use a bit less if using dried herbs
1 tbsp fresh rosemary, chopped or use a bit less if using dried herbs
1 tsp chili flakes
1 cup white wine
1 cup chicken stock
6 medium shrimp
1-2 tbsp butter (optional)
Add in tomatoes, herbs and chili flakes and then the white wine. Let simmer for 3 mins before pouring in the chicken stock.
Allow the flavours to build, taste and adjust with salt and pepper. Once the flavours are where you want it to be; add the seafood.
First add the mussels and clams to the broth, let it cook for 5 mins before adding the shrimp. Once the mussels, clams open and the shrimp begin to curl you can turn off the heat. The residual heat will be enough to finish the dish.
For an extra bit of creaminess you can drop in a tablespoon or two of butter, which is completely optional if you wanted to keep the broth healthier.
When ready, put the pasta in to the sauce, stir and allow the pasta to soak up some of the flavours of the broth.
Plate, top with parsley and serve! This recipe makes enough for 2 people and is very easy to double up for 4 or even more. Enjoy!