Pasta Al Pesce Seafood Pasta Recipes

LINGUINE AI FRUTTI DI MARE

Linguine ai Frutti di Mare image

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

Ingredients

1 tablespoon olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
12 Manila or littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped

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.

PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)

Pesce all'Acqua Pazza (Fish in Crazy Water) image

This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being "denser than a broth, looser, more vivacious and fresher in taste than any sauce." It's made by simmering chopped extra-ripe tomatoes with water, garlic, chile and other flavorings. Once the water tastes like tomato, fish fillets are poached in it. This foolproof method prevents overcooking, so it's ideal for all kinds of delicate seafood. Some think "crazy" refers to the broth's spiciness, while others think the name comes from the fact that fishermen made the dish with seawater (but it could also simply reflect that water is the key ingredient).

Provided by Ali Slagle

Categories dinner, weeknight, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving
2 garlic cloves, thinly sliced
1/2 teaspoon fennel seeds
Pinch of red-pepper flakes, plus more as needed
1 1/2 pounds ripe tomatoes, peeled if desired, coarsely chopped
Kosher salt (Diamond Crystal)
4 (6-ounce) fillets firm or medium-firm white fish, such as sea bass or sea bream (skin on or off)
Grilled or crusty bread, for serving

Steps:

In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

SEAFOOD PASTA

Seafood Pasta image

The lobster in this seafood pasta really knocks it out of the park. You can find frozen or fresh cooked lobster meat at most fishmongers, but it if not you can buy 2 small tails and steam them until they are just cooked. It is worth the effort to in order elevate this decadent dinner.

Provided by James Briscione

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

Kosher salt
8 ounces rigatoni
3 tablespoons olive oil
3 to 4 cloves garlic, sliced
1 large pinch red pepper flakes, optional
12 littleneck clams, scrubbed clean
1/2 pound mussels, debearded and scrubbed clean
1/2 cup dry white wine
One 15-ounce can tomato puree or sauce
Zest of 1 lemon
4 ounces cooked lobster meat, cut into bite-size pieces
Basil leaves, for garnish
Grated Parmesan, for serving

Steps:

Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package instructions, about 8 minutes. Reserve 1 cup of the pasta water, then drain and reserve.
Heat the oil in large heavy-bottomed pot over high heat until shimmering. Add the garlic and red pepper flakes if using. Lower the heat and cook until the garlic is starting to turn golden, about 1 minute. Add the clams, mussels and white wine and cover. Cook until the shells start to open. As they open transfer them to a bowl with tongs. The mussels will cook faster than the clams but in all it should take 6 to 10 minutes (discard any that do not open). Add the tomato puree to the pot and bring to a boil. Reduce to a simmer and cook until slightly reduced, about 5 minutes.
Add the pasta to the sauce and cook until hot, about 2 minutes. If the sauce gets too thick, add the reserved pasta water 1/4 cup at a time until saucy. Stir in the lobster, mussels, clams and any broth from the bottom of the bowl and stir to get everything hot, about 2 minutes. Finish with the lemon zest. Divide between bowls and top with the basil and Parmesan.

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