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.
PRAWN LINGUINE - AUTHENTIC ITALIAN RECIPE
Bursting with flavour, this classic Italian prawn linguine recipe makes a fantastic option for a quick delicious meal!
Provided by Andrea Soranidis - The Petite Cook
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat, add the garlic followed by the tomatoes and a sprig of parsley, and stir-fry for a few minutes, stirring often.
- Bring a large pot of lightly salted water to a boil, then cook the pasta al dente, about 8 minutes for linguine.
- Add the red chili flakes (if using ) into the skillet, followed by the cleaned king prawns. I like to add whole king prawns first, then a handful of chopped ones, to give more texture to the sauce. Stir fry them for a couple of minutes, until they're pink and cooked through. Pour in a splash of white wine at this point if you like. Remove the parsley and garlic from the pan and discard them, then sprinkle the lemon zest all over the prepared sauce.
- Drain the pasta, reserving a cup of pasta water. Add the pasta into the skillet, and sauté all the ingredients for a minute. If your sauce it's too dry, pour in a little of the reserved pasta water.
- Stir to combine all the ingredients, then turn the heat off. Sprinkle some chopped parsley all over the linguine, season generously with freshly cracked black pepper and serve immediately.
Nutrition Facts : Calories 495 kcal, Carbohydrate 64 g, Protein 35 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 221 mg, Sodium 1009 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
LINGUINE WITH SHELLFISH SAUCE
Categories Pasta Tomato Sauté Valentine's Day Dinner Seafood Clam Lobster Mussel Scallop Shrimp Squid White Wine Anniversary Noodle Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 15
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.
SEAFOOD LINGUINE
Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h40m
Number Of Ingredients 15
Steps:
- Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
- Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
- Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
- Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.
SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
- Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
- Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
- Pour seafood sauce over drained and cooked linguini noodles. Serve warm.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g
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.
BAKED PANDORA (FISH) WITH VEGETABLES
One day when I decide that I like fish, I'll try it. Pandora is known as one of the tastiest fish in Greek waters. From Athens' Plus Magazine issued on Oct. 10, 2008
Provided by ThatSouthernBelle
Categories Greek
Time P1DT28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the aromatic oil at least 24 hours before use.
- Put the olive oil and aromatic herbs in a glass jar with a tight-fitting lid.
- Close the jar and shake vigorously.
- Strain before use.
- Preheat the oven to 180C and lay the vegetable slices in a baking dish.
- Baste with the aromatic oil and bake for 6-8 minutes.
- Put the tomatoes wrapped in foil and the fish in another baking dish and baste with the oil.
- Remove the vegetables from the oven and bake the fish at 180C for about 20 minutes.
- Halfway through, turn the fish over, baste on the other side, add half the garlic and a little black and green pepper.
- When done, remove from the oven.
- Let the tomatoes cool for a little, open the foil and add a little aromatic oil, the rest of the garlic, the salt and pepper.
- To serve, split open the fish, divide into portions and serve with the vegetables.
Nutrition Facts : Calories 422.4, Fat 36.9, SaturatedFat 5.2, Sodium 21, Carbohydrate 24.4, Fiber 11.7, Sugar 10.9, Protein 4.9
CREAMY SEAFOOD LINGUINE
Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
PANDORA (FISH) WITH LINGUINE
Sounds a little crazy, but it's good to try new things. From the Oct. 10, 2008 edition of Athens' Plus Magazine. Pandora is supposedly the tastiest fish from Greek waters. This recipe originally listed "1.5 packets linguine." Well, a greek package of linguine should run about 50g so 1.5 should be about 75 grams. As well, this listed "Half wine glass of olive oil" I'm listing it as a 1/2 c or 112.5 mL based on the conversions given to me by Evelyn/Athens here:http://www.recipezaar.com/bb/viewtopic.zsp?t=220845 Prep time depends on how long one takes to gut the fish.
Provided by ThatSouthernBelle
Categories Greek
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the fins with a sharp knife.
- Hold the fish in one hand and with the other put the tip of the knife blade into the gut opening and cut as far as the head.
- Open out the gut, separate the two halves, and remove the tail, spine and head.
- Remove the small bones with tweezers and rinse the fillets well.
- Saute these in the oil for 2 minutes in a frying pan and add one shot of grappa.
- Add half the salt, the pepper, half the rosemary and the 60 ml of water and simmer for 4-6 minutes.
- Boil the linguine according to the instructions and drain.
- In another pan, saute the onion in oil until golden.
- Add the mushrooms and continue to saute for 1 minute, stirring constantly.
- Add the rest of the spices, the rest of the rosemary and then the rest of the grappa.
- Add the 120 ml of water and cook for anther 2 minutes to release the mushrooms' juice.
- Mix the linguine and mushroom mix in a large bowl.
- Serve with the fillets.
Nutrition Facts : Calories 268.6, Fat 23.3, SaturatedFat 3.2, Sodium 392.4, Carbohydrate 13, Fiber 1.2, Sugar 1.8, Protein 3.4
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ITALIAN SEAFOOD LINGUINE RECIPE - AN ITALIAN IN MY KITCHEN
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4.3/5 (13)Total Time 30 minsCategory Main Dish, PastaCalories 406 per serving
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- Drain pasta (keeping 1/2 ladle of pasta water), add pasta to frying pan with pasta water, gently toss and cook for another 30-60 seconds, while tossing occasionally. Serve immediately, sprinkled with some chopped parsley. Enjoy!
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