■ We’re exploring seafood-pasta this month, and my Italian last name has nothing to do with it.
Seafood and pasta begin as low-fat ingredients and, when combined in a recipe, can remain that way if you are careful to avoid large amounts of butter, cream and cheese in your sauces. Notice I didn’t suggest cutting out these flavorful ingredients totally; use them with caution-just enough to provide a hint of their presence.
In fact, whether you are cooking fish, beef or fowl, use the smallest amount possible of the butter, margarine or oil listed in the recipe. When a recipe calls for sauteing in ¼ cup butter, I use only 2 tablespoons, or 1 tablespoon each of butter and olive oil, and I almost never have to add more. Using…