Pasta With Mixed Seafood Pasta Alla Posillipo Recipes
PASTA WITH MIXED SEAFOOD RECIPE - PASTA ALLA POSILLIPO RECIPE RECIPE
Provided by á-1443
Number Of Ingredients 13
Steps:
- Place shrimp, squid, mussels, and clams in 4 different bowls of cold water with a little coarse salt added to each, and soak for 30 minutes. Drain the shrimp and rinse under cold running water, then shell them. Place the shrimp in a small bowl; put the shells in a small saucepan. Pour the cups cold water over shells, place saucepan over medium heat, and simmer for 30 minutes. Strain the broth (it should yield about 1 cup), discard the shells, and set aside until needed. Coarsely chop the garlic on a board. Place a small saucepan with 1/4 cup of the olive oil over medium heat. When the oil is warm, add the garlic, saute for 2 minutes, then add the tomatoes and wine. Simmer for 30 minutes, seasoning to taste with salt and pepper. Pass the contents of the saucepan through a food mill, using the disc with smallest holes, into a flameproof casserole. Set casserole over low heat to reduce liquid for 15 minutes. Meanwhile, drain the squid and rinse under cold running water. Place another medium-sized saucepan with 1/4 cup of oil over low heat. When the oil is warm, add the squid and saute for 5 minutes. Season with salt and pepper, and keep adding the shrimp broth until the squid is tender, for 10 to 20 minutes, depending on the size of the squid. Bring a large pot of cold water to a boil and add coarse salt to taste. Once the squid are cooked, add the pasta to the boiling water and cook for 8 to 11 minutes depending on the brand: that is, 1 minute less than for normal al dente. As the pasta cooks, drain the mussels and clams, scrub them under cold water, then place in a large skillet with the remaining 1/4 cup of olive oil. Place over high heat, cover, and cook for 10 minutes, by which time they should be opened. (Discard any that remain unopened.) Add the shrimp to the pan with the squid and cook for 3 minutes. When the pasta is ready, drain it, transfer to the skillet with the mussels and clams, add the tomato sauce with the shrimp and squid, then mix very well and let cook for 1 minute more to all the pasta to absorb some of the sauce. Transfer to a warmed serving platter, sprinkle the whole parsley leaves over, and serve.
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SPAGHETTI ALLO SCOGLIO (SPAGHETTI WITH MIXED SEAFOOD) RECIPE
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5/5 (1)Category Entree, Mains, Quick Dinners, PastaCuisine ItalianTotal Time 1 hr 30 mins
- Fill a large bowl with cold water and stir in enough salt to make it salty like the sea (a 3% salt solution, by weight, is a good ratio). Add clams and let stand for 30 minutes.
- Heat 3 tablespoons (45ml) oil in a 12-inch skillet over medium-high heat until shimmering. Add shallots, season lightly with salt, and cook, stirring occasionally, until shallots start to soften, about 5 minutes.
- Add wine and clams, increase heat to high, cover, and cook, shaking pan frequently, for 4 minutes. Uncover and, using tongs, transfer any clams that have opened to a medium bowl; cover bowl with foil to keep warm.
- Add clam juice and 2 cups (475ml) water to skillet and bring mixture to a boil over high heat. Add spaghetti and cook, stirring constantly for the first 30 seconds to prevent noodles from sticking and then stirring occasionally, until pasta begins to have some flexibility and is softened on the exterior, but well shy of al dente and still uncooked in the center, about 3 minutes less than the package directions.
- Meanwhile, pull meat from about half of the clam shells and half of the mussel shells; discard empty shells and return shucked clams and mussels to bowl with remaining shell-on shellfish.
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