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Showing posts with label PASTA WITH SEAFOOD. Show all posts
Showing posts with label PASTA WITH SEAFOOD. Show all posts
1 lb (500g) mussels or littleneck clams in shells 1/2 cup (125ml) white wine 5 tbsp extra virgin olive oil 4 garlic cloves, crushed 8 raw medium shrimp with shells 4 medium squid, cleaned and cut into 1/2 in (1cm) rings 4 cooked crayfish 4 medium tomatoes, peeled, seeded and diced 1 fresh red chile, finely sliced salt, black pepper 1 lb (500g) dried pasta 1 handful whole fresh basil leaves additional extra virgin olive oil for drizzling
Scrub mussels or clams under running water. Discard any that are broken or not tightly closed. Place wine and mussels or clams in a large, heavy based pot with a lid over medium high heat. Cook, shaking pan frequently, until shells open. 5 minutes. Remove mussels or clams with a slotted spoon and reserve. Discard any that do not open. Tip pot and slowly pour out clear seafood juices, taking care to leave sandy residue in the pot. Reserve juices and discard residue. Rinse pot. Heat oil in the pot over high heat. Add garlic and shrimp and cook, stirring constantly, until the shrimp are just turning pink, 2 minutes. Add the squid, crayfish, chile, and tomatoes. Cook, stirring constantly, until the squid is just opaque, 3-4 minutes. Add reserved seafood juices and heat through, 30 seconds. Add salt and pepper to taste. Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta with basil to the hot sauce. Toss gently to coat. Drizzle over about 1-2 tbsp additional olive oil. Serve immediately.
WHICH PASTA?
Thin strands or ribbons- spaghettini, spaghetti, or linguine.
COOKS' NOTE For cooking you can use any good extra virgin oil, but for the final drizzle we suggest a peppery extra virgin oil from Puglia or from Tuscany.
FOR TOMATO SAUCE 4 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1/4 tsp crushed red pepper flakes
1 - 14oz (400g) can italian plum tomatoes, chopped, or 1 lb (500g) fresh ripe tomatoes, peeled and chopped
salt, black pepper
2 1b (1kg) mussels
5 tbsp white wine
1 lb (500g) dried pasta
2 tbsp fresh flat-leaf parsley, chopped
Heat oil in a skillet. Add garlic and red pepper flakes and cook over medium high heat until just golden, 6 minutes. Add tomatoes. Simmer rapidly, stirring occasionally, until thick, 15 minutes. Add salt and pepper to taste.
Meanwhile, scrub mussels under running water. Discard any that are broken or not tightly closed. Place mussels and wine in a large pot with a lid on. Steam over medium heat, shaking occasionally, until shells are open, 5-6 minutes. Remove mussels with a slotted spoon and set aside. Discard any that do not open. Tip the pot and slowly pour out the clear mussel juices, taking care to leave the sandy residue in the pot, Reserve juices and discard residue.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain pasta and add with mussels, mussel juices, and parsley to the hot sauce. Toss gently. Serve immediately.
WHICH PASTA?
Strands or thin ribbons - spaghettini, spaghetti, linguine.
THINK AHEAD
Make tomato sauce up to 3 days in advance. Cover and refrigerate. Reheat before combining with mussels and pasta as directed.
COOKS' NOTE
For a more elegant presentation, remove and discard the empty half of the mussel shells. VARIATION RED CLAM SAUCE
Replace mussels with 2 lb (1kg) littleneck clams in shells. Cook as directed.
1 lb (500g) dried pasta 5 tbsp extra virgin olive oil 1/2 tsp crushed red pepper flakes 4 garlic cloves, finely chopped 1 lb (500g) raw medium shrimp in shells 8 oz (250g) cherry tomatoes, halved 2 tbsp chopped fresh flat-leaf parsley salt, black pepper
Cook pasta in a large pot of boiling, salted water, until just firm to the bite. Heat oil in a skillet. Add red pepper flakes and garlic and cook over high heat until pale gold, 1 minute. Add shrimp and cook, stirring constantly, until just turning pink, 1 minute. Add tomatoes and cook, stirring constantly, until tomatoes are hot and wilted and shrimp are firm, 2-3 minutes. Add salt and pepper to taste. Drain pasta. Add pasta with parsley to hot sauce. Toss well to coat. Serve immediately.
which pasta?
Strands and thin ribbons - spaghettini, spaghetti, liniguine. VARIATION SPICY GARLIC SCALLOPS Replace shrimp with 12oz (350g) sea scallops, halved. Cook as directed until just opaque, 2-3 minutes. Finish as directed.
Cook pasta in a large pot ot boiling, salted water, until firm to the bite. While pasta is cooking, melt butter in a skillet over medium heat. Add scallions and cook, stirring frequently, until soft, 3 minutes. Add scallops and cook, stirring constantly, until just turning opaque, 1-2 minutes. Add creme fraiche and dill. Continue cooking until heated through, 1 minute. Drain pasta, reserving 1/2 cup pasta water. Add pasta to hot sauce. Toss well to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately. WHICH PASTA?
Thin to medium ribbons - linguine. tagliolini, fettuccine, tagliatelle.
1 lb (500g) dried pasta 5 tbsp extra virgin olive oil 4 garlic cloves, finely sliced 1/2 tsp crushed red pepper flakes 12oz (350g) squid, cleaned and cut into 1/2 in (1cm) rings 2 tbsp fresh lemon juice 2 tbsp finely chopped fresh fiat-leaf parsley salt, black pepper
Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic and red pepper flakes and cook over high heat until just golden, 1-2 minutes. Add squid and cook, stirring constantly, until opaque, 2-3 minutes. Add lemon juice, parsley, and salt and pepper to taste. Drain pasta. Add pasta to the hot squid. Toss well to coat. Serve immediately. WHICH PASTA
Strands or thin ribbons - spaghetti, linguine.
COOKS' NOTE
Squid needs to be cooked either quickly over high heat or slowly over low heat to avoid a tough, rubbery texture. In this recipe, be sure to combine with the pasta as soon as the squid is cooked.
VARIATION CHILI SHRIMP
Replace squid with l2oz (350g) raw peeled medium shrimp. Cook as directed until shrimp are pink and firm, 3-4 minutes. Finish as directed.
1/2 stick (60g) butter 2 shallots, finely chopped 1 cup (225ml) white wine 3/4 cup (175ml) heavy cream grated zest of 1/2 lemon 2 tbsp fresh lemon juice 2 tbsp chopped fresh chives 7oz (200g) smoked salmon slices, cut into strips salt, black pepper 1 lb (500g) dried pasta 4 tsp salmon roe, optional Melt butter in a skillet over medium low heat. Add shallots and cook, stirring occasionally, until soft, 5 minutes. Add wine and simmer until reduced by half, 3 minutes. Add cream, lemon zest and juice, chives, and salmon. Warm over medium-low heat, without boiling, until hot through, 1 minute. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add pasta to the hot sauce. Toss well to coat, adding reserved water as needed. Top with salmon roe, if using. Serve immediately. WHICH PASTA?
Thin to medium ribbons -tagliolini, fettuccine, tagliatelle.
6 tbsp extra virgin olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 1 - 14oz (400g) can Italian plum tomatoes, chopped 1 - 7 oz (200g) can tuna in oil, drained and flaked salt, black pepper 1 lb (500g) dried pasta
Heat oil in a skillet. Add onion and garlic and cook, stirring constantly over medium high heat, until softened, 5 minutes. Add tomatoes. Simmer rapidly until just thickened, 10 minutes. Add tuna and cook until hot through, 3 minutes. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to the hot sauce. Toss well to coat. Serve immediately.
which pasta?
Strands, thin ribbons or tubes - spaghetti. linguine or penne.
think ahead
Make sauce up to 2 days in advance. Cover and refrigerate.
variation PIQUANT TUNA WITH TOMATOES Add 1 tbsp rinsed capers and 12 sliced pitted black olives to the pan with the tuna. Finish as directed.
2 lb (1kg) littleneck clams,in shells 1/2 cup (125ml) dry white wine 1 lb (500g) dried pasta 4 tbsp extra virgin olive oil 2 garlic cloves, finely chopped 1/4 tsp crushed red pepper flakes 2 tbsp finely chopped fresh flat-leaf parsley additional extra virgin olive oil salt, black pepper
Scrub clams under running water. Discard any that are broken or not tightly closed. Place clams with wine in a large pot with a lid on. Steam over medium heat until shells are open, shaking pot occasionally to ensure even cooking, about 5-6 minutes. Use a slotted spoon to lift out clams, and set aside. Discard any that do not open. Tip the pot and slowly pour out the clear clam and wine juices, taking care to leave the sandy residue in the pot. Reserve juices and discard residue. Remove clams from shells and reserve, discarding shells. Cook pasta in large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes, and parsley. Cook over medium heat until fragrant, 1 minute. Add reserved clam juices and boil vigorously for 1 minute. Remove from heat. Drain pasta. Add pasta to hot clam juices. Return to heat and cook, tossing constantly for 1 minute. Add clams and 2 tbsp additional olive oil and toss well. Add salt and pepper to taste. Serve immediately. WHICH PASTA?
Strands or thin ribbons spaghettini, spaghetti, linguine.
COOKS' NOTE
A simple variation for this recipe is to replace clams with mussels. Cook as directed above. You could leave a handful of mussels in their bottom shells as a garnish.
1 lb (500g) dried pasta 8 tbsp extra virgin olive oil 2 garlic cloves, finely chopped 2 tbsp chopped fresh flat-leaf parsley 1/2 tsp crushed red pepper flakes 12 sea scallops, cut into quarters, or 24 bay scallops 2/3 cup (60g) dried breadcrumbs salt, black pepper
Cook pasta in a large pot of boiling, salted water, unlit firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic, parsley, crumbs, and red pepper flakes and cook over a high heat, 1 minute. Add scallops and cook, stirring constantly, until just turning opaque, 1-2 minutes. Add salt and pepper to taste. Drain pasta and add to hot pan. Toss well to coat. Serve immediately.
WHICH PASTA?
Thin to medium ribbons - linguine, fettuccine.
COOKS' NOTE
The difficulty of this sauce lies in the timing. The pasta must be ready when the scallops are ready. Scallops become tough if overcooked. A sweet olive oil, preferably Ligurian, will best complement the scallops' natural sweetness.
1 lb (500g) dried pasta 12oz (350g) cooked, peeled medium shrimp 2 garlic cloves, finely chopped 1/2 red onion, finely chopped 2 tbsp fresh lemon juice 1/2 tsp crushed red pepper flakes 5 tbsp extra virgin olive oil 12 cherry tomatoes, halved 2 tbsp chopped fresh basil salt, black pepper Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. While pasta is cooking, combine shrimp, garlic, onion, red pepper flakes, lemon juice, oil, tomatoes, and basil in a bowl. Drain pasta. Return pasta with shrimp and tomato mixture to the warm pasta pot. Toss well to coat. Add salt and pepper to taste. Serve immediately or at room temperature.
WHICH PASTA?
Thin strands or medium shells - linguine, gnocchi, conchiglie.
THINK AHEAD
Make up to 8 hours in advance if serving as a salad. Cover and refrigerate. Return to room temperature before serving.
COOKS'NOTE For an authentic Italian flavor, use a peppery olive oil from Tuscany or Umbria.
1 lb (500g) dried pasta 3/4 stick (90g) butter 2 tbsp finely chopped chives 4 oz (125g) salmon roe salt, black pepper Cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving about 1/2 cup pasta water. Return pasta with butter and chives to the warm pasta pot. Toss well to coat, adding reserved water as needed. Add salmon roe and toss carefully to avoid crushing roe. Add salt and pepper to taste. Serve immediately. WHICH PASTA?
Thin strands - capellini. spaghettini, paglia e fieno.
COOKS' NOTE
If using capellini or paglia e fieno - called straw and hay - be sure to cook in plenty of boiling water. Stir with a long wooden fork as soon as the pasta slides into the water, and drain when pasta is still slightly undercooked.
1 lb (500g) dried pasta
2 — 7oz (200g) cans tuna in oil, drained and flaked
8oz (250g) cherry tomatoes
1 tbsp drained capers handful fresh basil, torn 1/2 tsp lemon zest
2 tbsp fresh lemon juice
6 tbsp extra virgin olive oil
salt, black pepper
Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. Drain. Return drained paste to the warm pasta pot. Add tuna, tomatoes, capers, basil, lemon, and oil. Toss well to coat. Add pepper to taste. Serve immediately or at room temperature.
WHICH PASTA
Tubes or shells - conchiglie, gnocchi, rigatoni.
THINK AHEAD
Make up to 1 day in advance if serving as a pasta salad. Cover and refrigerate. Bring to room temperature before serving.
1 lb (500g) dried pasta
2 tbsp (60g) butter
1 tsp vodka
1/2 cup (125ml) sour cream
salt, black pepper
7 oz (200g) smoked salmon, cut into strips
1 tbsp dill sprigs
Cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Return drained pasta to the warm pasta pot. Add butter, vodka, and half the sour cream. Toss well to coat, adding reserved water as needed. Add salt and pepper taste. Top with salmon, remaining sour cream, and dill. Serve immediately. WHICH PASTA?
Thin to medium ribbons - linguine, fettuccine. tagliatelle.
