Pasta Del Mar Salad Recipes

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FRUTTI DI MARE



Frutti di Mare image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 BIG servings

Number Of Ingredients 15

1/2 pound angel hair pasta
Salt, for pasta water
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
2 shallots, chopped
4 cloves garlic, crushed or finely chopped
1/2 teaspoon crushed red pepper flakes -- eyeball it
1/2 cup dry white wine, eyeball it
1 (15-ounce) can crushed tomatoes
Salt and black pepper
1 pound small fresh clams, ask for them scrubbed
1 pound mussels, scrubbed
10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed
1/4 cup chopped flat-leaf parsley, a couple of handfuls
20 fresh basil leaves, cut into thin strips or torn
Crusty bread, warmed

Steps:

  • Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
  • Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
  • Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
  • Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

VENETIAN SEAFOOD SALAD: INSALATA DI FRUTTI DI MARE VENEZIANA



Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 25

1 celery stalk
1 medium carrot
1 small onion, halved
1 bay leaf
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 teaspoon kosher salt
2 quarts water
1 pound cleaned calamari, cut into 1-inch-thick rings
1/2 pound sea or bay scallops, foot removed
1 pound medium to large shrimp
1 pound octopus
1 cup julienned tender celery
1 cup julienned carrots
1/2 cup seeded and julienned red bell pepper
1/2 cup seeded and julienned yellow bell pepper
1 scallion (white part only), julienned
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
2 large garlic cloves, finely chopped
6 tablespoons freshly squeezed lemon juice (about 2 lemons) or lime juice (about 3 limes)
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
6 to 8 cups baby lettuce

Steps:

  • To poach the seafood, you will need a large saucepan fitted with a colander insert. In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water. Bring to a boil. Place the calamari in the colander and cook in the simmering water for 2 minutes. Remove from the water, transfer to a large bowl, and set aside. Place the scallops in the colander and cook until opaque, about 3 to 4 minutes. Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole). Place the shrimp in the colander and cook until pink, about 3 minutes. Remove from the water. Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops. Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover. Bring to a boil. Reduce the heat and gently simmer until tender, about 40 to 50 minutes. Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes. Use your fingers and a small paring knife to remove the outer skin. Discard the hard mouth and head sac. Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood. To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl. Add the seafood and toss. Add the lemon juice, vinegar, and olive oil and toss well. Season with the salt and generous grindings of pepper. Arrange 1 cup of lettuce on each serving plate. Top with equal portions of the seafood and vegetable mixture, and serve immediately. Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood. To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe. Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons.

PASTA SALAD



Pasta Salad image

A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.

Provided by Cyndie

Categories     Tomato Pasta Salad

Time 13h55m

Yield 6

Number Of Ingredients 8

1 pound tri-colored spiral pasta
6 tablespoons salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
2 cups cherry tomatoes, diced
1 green bell pepper, chopped
1 red bell pepper, diced
½ yellow bell pepper, chopped
1 (2.25 ounce) can black olives, chopped

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • Whisk together the salad spice mix and Italian dressing.
  • In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 39 g, Cholesterol 2.7 mg, Fat 24.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.4 g, Sodium 1904.2 mg, Sugar 8.3 g

PASTA DEL MAR SALAD



Pasta Del Mar Salad image

Number Of Ingredients 12

3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup lemon juice
3 tablespoons green onions chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 pound crab meat imitation, flaked
6 ounces vermicelli (very fine egg noodles), cooked, drained and cooled
1 (6-ounce) package frozen chinese pea pod thawed
lettuce leaves
1 cup cashew nuts chopped salted
Lemon wedges

Steps:

  • In a small bowl, whisk mayonnaise, sour cream, lemon juice, green onions, salt and pepper until blended set aside.In a large bowl, place crab meat, vermicelli and pea pods toss well. Pour on dressing and toss until well coated. Serve immediately or cover and chill for 2 hours.To serve, line individual salad plates with lettuce. Divide salad and mound in center of each plate. Sprinkle with cashews and serve with lemon.

Nutrition Facts : Nutritional Facts Serves

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