LINGUINE WITH SEAFOOD
Steps:
- Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
- Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
- While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.
LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)
This is possibly my most favorite food. It is spicy, succulent, and comforting - down to the very last linguine noodle! I've had many versions of this, and sometimes leave out the mussels, since I don't always like their taste/texture. You can also find canned clams, but you should really wash them thoroughly, as they will be very salty!
Provided by Indigo
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil water in a large pot.
- Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
- Add red pepper flakes to taste; cook 1 minute.
- Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
- Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
- Add tomato sauce. Season with salt and pepper.
- Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
- Serve very hot!
LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES
A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!
Provided by Star Pooley
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
- Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
- To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 g
LINGUINE AI FRUTTI DI MARE
Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!
Provided by Lesley Porcelli
Categories Fish Garlic Herb Pasta Shellfish Tomato Low Fat Dinner Healthy Self Christmas Eve Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.
LINGUINE WITH SEAFOOD SAUCE
Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.
Nutrition Facts :
LINGUINE / SALSA MARE E MONTI (SEA AND MOUNTAIN SAUCE)
Categories Fish
Number Of Ingredients 10
Steps:
- Chop vegetables in food processor fitted with steel blade or by hand. Heat oil in medium saucepan and saute green onions for five minutes. Add garlic and parsley and continue cooking for another few minutes. Add mushrooms, lower heat and cook five minutes. Drain clams, reserving their juice, and add clams to vegetable mixtures. Saute over low heat for five minutes. Season with salt and pepper. Increase heat, add wine and cook briefly until it evaporates. Reduce heat, add clam juice and cook 10 minutes more. Blend cornstarch and water and stir into sauce. Continue cooking just until sauce thickens. Serve hot over hot cooked pasta. Red sauce: As an alternative, just before adding the clams, blend in ½ cup peeled, drained, Italian tomatoes and a quarter of a cup tomato paste
IL LINGUINE & LA SALSA DI PESTO CON FRUTTA DEL MARE
Italian Linguine & Pesto Sauce with Fruit of the Sea... need I say more! The al dente Linguine is tossed with a nice green pesto sauce, chopped olives & pimento... then "topped off" with a medley of seafood in a garlic butter sauce. It is also created to be given as a "Food Gift" for wonderful friends, relatives, a "home bound" older person, a family in need during the winter holiday season. That is, thankful for food on their table starting on Thanksgiving Day and throughout the holiday season. Also, you are the "Chef of the Day" for this extra special "Food Gift."
Provided by SkipperSy
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- PREPARATION:.
- Keep the fresh linguine package set aside in the refrigerator.
- In an aluminum tin place the seafood (shrimp, scallops, clams, seafood mix) cover with plastic wrap and set aside in the refrigerator.
- In several small plastic containers and cover with plastic wrap:.
- 1 container- add the chopped garlic, white wine vinegar, oregano, chili powder, 1/4 teaspoon salt, 1 tablespoon olive oil and mix all, set aside in the refrigerator.
- 1 container- add 2 tablespoons butter set aside in the refrigerator.
- 1 container- 7 tablespoons extra virgin olive oil set aside.
- Option- a few basil leaves for decoration, sliced Italian bread, place all in a plastic zip lock bag and set aside in the refrigerator.
- When you are ready for your "Visit" and present your gift (within 2 hours after removing food from refrigerator) place all into a shopping bag and then gift wrap in holiday wrapping paper and don't forget to attach a nice gift card as well (all the above optional).
- COOKING INSTRUCTIONS:.
- Open the can of chopped clams, drain and retain the clam juice and set aside.
- In a bowl add the little neck clams in its shells, 4 tablespoons water, a pinch of salt (or a little dry white wine/clam juice option) cover with microwave plastic wrap.
- Then microwave the clams for 1 minute (the clams should have opened up but not over cooked), set aside.
- In a large pot bring water to a boil, add ½ tablespoon salt and 1 tablespoon olive oil and then add the fresh linguine, use a fork to separate the strands and cook for 2 minutes to "al dente" (or cook according to package instructions) DO NOT OVER COOK.), drain.
- Immediately, add back the drained linguine to the pot, add the chopped clams, add the pesto sauce, the copped olives and pimento and toss to coat, set aside (cove to keep warm).
- In a large teflon pan (or other pan), add 2 tablespoons olive oil, 2 tablespoons butter and cook for 30 seconds, then add the garlic mixture for about 1 minute.
- Next add the uncooked seafood to the pan, stir until the shrimp has a pink color (do not overcook the food).
- Then add the already bought seafood mix, the steamed clams, the reserved clam juice and stir fry for about a minute, remove from stove top and set aside.
- In 4 individual serving bowls/plates add the linguine pesto mixture, then add on top some of the seafood from the pan, drizzle a little olive oil on top (optional) and sprinkle with Parmesan cheese (optional), add a basil leave on the inside of the bowl/plate for decoration and serve with warm Italian bread.
- Enjoy, "Divertasi !".
- .
- Notes:.
- 1) The Instructions are overwhelming to some especially the "Preparation Step" (based on the contest requirements as a gift). However, you can simple take all the ingredients over to a home and cook. Or invite people over to your home and make the recipe.
- 2) Next time I would try and improve on this recipe by thickening the sauce a little (flour, corn starch, cream) -- That is, when the seafood is in the pan and having the sauce stick to the ingredients.
Nutrition Facts : Calories 923.2, Fat 42.4, SaturatedFat 8.8, Cholesterol 122.9, Sodium 3435.5, Carbohydrate 93.4, Fiber 5.2, Sugar 3.3, Protein 41.2
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