Fish And Pasta With Wine Sauce Recipes

SPICY FISH AND OLIVE SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.
• Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.
• Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.

SEAFOOD LINGUINI WITH WHITE WINE SAUCE

Steps:

• Cook linguini according to package directions.
• In a large skillet over medium heat, warm the olive oil.
• Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
• Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
• Add the white wine and bring to a boil.
• Reduce heat and simmer for another 3-5 minutes until wine reduces.
• Add scallops, remaining 1 tbsp of butter and lemon zest.
• Cook sea scallops for another couple minutes until just warmed through.
• Season with salt and pepper to taste.
• When pasta is cooked , drain and add to a large serving bowl.
• Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
• I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

LINGUINE WITH SHELLFISH SAUCE

Steps:

• Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
• Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
• Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE

Steps:

• In a small pot, whisk together white wine, shallots and garlic.
• Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
• Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
• Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
• Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
• Thanks for your reviews and suggestions to correct this recipe.

MUSSELS AND PASTA WITH CREAMY WINE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
• Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.
• Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.
• Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.

WINE SAUCE FOR SEAFOOD

Steps:

• Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

FISH AND PASTA WITH WINE SAUCE

Steps:

• Bring 3 to 4 quarts of water to a boil in a pot set over high heat. Meanwhile, with a vegetable peeler, remove about 10 to 12 strips from the outermost surface of the skin of the lemon, which contains the essential oils and thus is the most flavorful part of the skin. Stack them up together and cut into tiny strips (julienne). This should yield about 3 tablespoons.
• Heat the oil in a small saucepan. When hot, add the onion and thyme and cook over medium heat for about 3 minutes. Add the garlic, julienned lemon peel, clam juice, wine and 1 teaspoon each of the salt and pepper. Bring to a boil and continue boiling about 1 minute.
• To the water now boiling in the pot, add the pasta with a dash of salt and stir. Bring the water back to boil and continue boiling for about 10-12 minutes, depending on whether you like your pasta al dente or more tender.
• While the pasta is cooking, add the pieces of fish to the wine sauce and bring the sauce just back to boil. Cover and set the fish and sauce aside until serving time.
• As soon as the pasta is cooked, drain in a colander and return to the pot in which it was cooked. Pour about 1/2 cup of the wine sauce over the pasta and toss to moisten the pasta. Add the remaining 1/2 teaspoon each of salt and pepper and toss again.
• Arrange the pasta either on a large platter or on individual plates and top with the remainder of the sauce and the pieces of fish. Garnish with the parsley or basil and serve immediately with Parmesan cheese, if desired.

FISH LINGUINE

Steps:

• Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the anchovies and red onion. Saute, but do not brown. Add the salt then lay the red mullet fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chile. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.
• Meanwhile cook the linguine in boiling, salted water until al dente.
• Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.

PASTA WITH FISH SAUCE

Steps:

• Heat 1/4 cup oil in a skillet and add onion, shallots and garlic. Cook, stirring, about 3 minutes without browning. Add wine, tomatoes, tarr-agon, pepper flakes, salt and pepper.
• Bring sauce to boil; add cream and stir.
• Meanwhile, bring 10 cups of water to boil. Add pasta and cook, stirring often, about 10 minutes. Add broccoli and when the water returns to a boil cook about 4 minutes. Scoop out and reserve about 2/3 cup water.
• As pasta and broccoli cook, cut monkfish into 1 1/2-inch cubes. Or, if sea scallops are used and they are very large, cut in half. Add remaining tablespoon of oil to a large skillet and add monkfish or scallops. Cook briefly, stirring, about 1 minute and add sauce. Cook about 3 minutes and add shrimp. Cook about 1 minute. Remove from heat.
• Drain pasta and broccoli and add them to sauce. Add reserved Y cup water. Sprinkle with parsley and serve.