Spicy Seafood Brodo with Calabrian Chiles & ZENB Elbows Pasta

This dish brings a little spice to your ZENB Elbows Pasta making by using Calabrian Chiles. This dish provides a good source of protein while staying low calorie, low fat, and low cholesterol.

• 12 ounces ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
• 2 tablespoon olive oil, divided
• 1 medium onion, cut into thin slivers
• 1 fennel bulb, cored, thinly sliced
• 4 cloves garlic, sliced
• 1 tablespoon Calabrian chile paste
• 1 tablespoon capers, rinsed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup dry white wine
• 1 navel orange, zested, juiced
• 1 can (28 ounces) crushed San Marzano tomatoes
• 1 carton (32 ounces) seafood stock
• 1-1/2 pounds mussels, scrubbed, debearded
• 1 pound boneless, skinless sea bass filet, cut into 1-1/2-inch pieces
• 1-1/2 cups loosely packed basil leaves, torn
• 1 lemon, cut into wedges

INSTRUCTIONS

1.

Cook ZENB Pasta 1 minute less than directed on package. Drain.

2.

Meanwhile, heat oil in large Dutch oven on medium-high heat until shimmering. Add onion, fennel, garlic, chile paste, capers, salt & pepper; cook 3-4 minutes stirring frequently until softened. Add wine, orange juice & zest; cook 3-4 minutes or until liquid is reduced by half. Stir in tomatoes and stock; bring mixture to a boil.

3.

Reduce heat to medium. Add mussels and fish; cover. Cook 5-7 minutes, or until fish is opaque and shells are fully open. Discard any unopened mussels.

4.

Add pasta to pot; mix gently until pasta is tender and heated through. Ladle into bowls; serve topped with remaining olive oil, basil and lemon wedges.