ANGEL-HAIR PASTA WITH SAUTEED OYSTERS AND CHORIZO
In this easy pasta course, chorizo -- a cured-pork sausage seasoned with chili powder and paprika -- is a lively complement to cooked oysters and a refreshing departure from the smoked bacon commonly paired with them.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat. Add chorizo. Cook, stirring, until crisp, about 3 minutes. Transfer to a plate lined with paper towels, and let drain. Wipe out pan.
- Melt butter in pan over medium heat. Add flour, spices, and 1 teaspoon salt. Cook, whisking constantly, 3 minutes (do not brown). Add sherry, and cook, whisking, 1 minute. Whisk in cream and oyster liquor. Bring to a simmer, and whisk until thick, about 3 minutes.
- Add salt to boiling water; add pasta, and cook until al dente. Drain. Add oysters to sauce; gently poach until just cooked through, 1 to 2 minutes. Add pasta; toss. Divide among plates. Top with chorizo; sprinkle with orange zest.
ANGEL HAIR PASTA WITH OYSTERS AND BACON
Make and share this Angel Hair Pasta With Oysters and Bacon recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, cook the bacon, onion, and garlic; pour off excess drippings and transfer mixture to a lightly greased 2 1/2 quart casserole dish.
- Using the same skillet, melt the butter over medium-high heat.
- Add in the oysters; saute about 5 minutes or until lightly browned.
- Sprinkle with seasonings; stir in wine and bring to a boil.
- Add oyster-wine mixture to casserole dish; add pasta and gently mix.
- Bake in a 375° oven for about 20 minutes or until heated through.
- Sprinkle with parsley and serve.
ANGEL HAIR PASTA WITH CHORIZO AND MUSHROOMS
A yummy pasta dish that is started on the cooktop and finished in the oven. The house will smell divine! The chorizo I use is a dry sausage available here tinged with lots of paprika. It is already cured and can, in fact, be eaten out of hand, much like salami.
Provided by evelynathens
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Heat oil in deep skillet over medium-high heat.
- Add onions and garlic and cook until tender, about 8 minutes.
- Add mushrooms and saute 4 minutes.
- Add paprika, salt and cayenne and stir until just fragrant, about 30 seconds.
- Add tomatoes and green pepper and saute 2 minutes.
- Add broth, wine, cream and chorizo.
- Bring to simmer.
- Break pasta in half and add to pan.
- Cook until pasta is tender, stirring occasionally, about 8 minutes.
- Set pan in oven.
- Bake until all liquid is absorbed and pasta is crusty, about 25 minutes.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 725, Fat 35.2, SaturatedFat 13.3, Cholesterol 73.3, Sodium 1699.9, Carbohydrate 66.3, Fiber 4.7, Sugar 5.3, Protein 31.9
ANGEL HAIR PASTA WITH GORGONZOLA
I invented this recipe last night. Succulent. Tastes like pasta with Gorgonzola that you would eat in an Italian restaurant.
Provided by Ghida Sammakieh
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the angel hair pasta bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in onion and cook until softened and light brown, 5 to 7 minutes. Reduce heat to low. Pour in heavy cream and mix well. Add Gorgonzola cheese; cook and stir until melted and sauce is thickened, about 5 minutes more. Stir in walnuts.
- Pour sauce into cooked pasta and toss well to combine. Serve hot.
Nutrition Facts : Calories 418 calories, Carbohydrate 34.9 g, Cholesterol 52.1 mg, Fat 27.2 g, Fiber 2.8 g, Protein 10.3 g, SaturatedFat 10.1 g, Sodium 524.2 mg, Sugar 2 g
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
ANGEL-HAIR PASTA WITH SAUTEED SQUID
Categories Pasta Shellfish Tomato Appetizer Sauté Dinner Seafood Squid Winter Noodle Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 first-course servings
Number Of Ingredients 27
Steps:
- Make tomato sauce:
- Cook onion and garlic in oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add tomatoes (with water if using canned) and sea salt and simmer, covered, stirring occasionally (and breaking up tomatoes if using canned), 40 minutes.
- Purée sauce in a blender (use caution when blending hot liquids), then force through a fine sieve into a bowl, discarding solids.
- Prepare squid:
- Finely chop squid tentacles and chill until ready to use for fish stock and pasta. Cut squid bodies open with kitchen shears, then rinse insides well and pat bodies dry. Lay each body flat on a cutting board, interior side up, and cut lengthwise (including flaps) into thin spaghetti-like strips (less than 1/8 inch wide) with a sharp knife. Chill strips, covered, until ready to use.
- Make stock:
- Cook onion, leek greens, and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add fish bones and trimmings and half of chopped tentacles and cook, covered, stirring occasionally, until tentacles release their liquid, about 2 minutes. Add water, wine, and sea salt and bring to a simmer, skimming froth. Remove from heat and let stand, uncovered, 15 minutes. Pour stock through fine sieve into a bowl, pressing on and discarding solids.
- Prepare pasta:
- Cook onion and garlic in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until well softened, 3 to 5 minutes. Add remaining chopped tentacles and cook, stirring, until they release their liquid, about 2 minutes. Add 1 1/2 cups tomato sauce, 3 cups fish stock, and sea salt and bring to a boil, stirring occasionally. (Leftover sauce and stock can be reserved for another use.) Stir in pasta and return to a boil, stirring. Remove from heat and let stand, covered, until pasta is cooked through, about 5 minutes.
- Sauté squid while pasta stands:
- Toss squid strips with sea salt. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add squid and parsley and cook, stirring, 30 seconds. (Squid will still be partially translucent but will continue to cook from residual heat.)
- Mound squid on top of pasta and serve immediately.
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