Seafood Kamut Pasta

. June 8, 2007

An original,tasty alternative to my favorite Barilla n˚5 spaghetti:kamut pasta.
Kamut is believed to be of Egyptian origin. Compared to common wheat, Kamut is richer in protein (by between 15% and 40%), minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fibre. Kamut provides much energy and is appreciated by people with active lifestyles. It is easy to digest and is generally well tolerated by those with a sensitivity to gluten. Kamut flour is not refined or bleached, and thus retains all its nutritional qualities.

-60 g Kamut pasta
-1/2 onion,finely chopped
-1 clove garlic,finely chopped
-1/2 lb seafood.I used" Picard's" mix
-1 ts olive oil(Castelas,Baux de Provence AOC)
-1/4 cup white wine
-shredded fresh basil or parsley
Salt and pepper to taste
piment d'espelette

Heat oil in wok.Add onion,garlic.Cook gently for a few minutes.
Add wine,seafood and cook for 5 minutes,or longer.
Meanwhile,bring large pot of salted water to a boil.Add Kamut pasta and cook 8 min.Drain well and toss with seafood,basil,piment d'espelette.Taste and season with salt and pepper if necessary.


Anonymous said...

De mieux en mieux !

A quand l'invitation à votre table ?

Jasmine said...

This looks very tasty. I'd not heard of Kamut before--thanks for sharing.


lisaiscooking said...

Sounds fantastic. I haven't seem kamut pasta, but I'll have to look for it now.


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