Sarasotas Seafood Spaghetti In A White Winetomato Broth Recipes

SARASOTA'S SEAFOOD SPAGHETTI IN A WHITE WINE/TOMATO BROTH

Steps:

• Seafood -- First thing to do is prepare your seafood. Now my seafood counter sells clams or mussels that are very clean, but I still come home and rinse them well. I put mine in a colander in a bowl or water, so any sand debris will sink to the bottom. and make sure they are all closed. If they aren't -- tap them a couple of times and they should close up; if not, toss them. Shrimp, peel, devein and remove the tails if you want. Scallops, I set on a paper towel to dry, especially if they were frozen once. And finally if using crab, check for any shells and leave in nice large pieces. I love the crab, but that is optional. I can fine a couple of good canned brands but also fresh, just depends what you like.
• Sauce -- Start the sauce first as the seafood will be added in at the end and it doesn't take long. I use a very large saute pan as you will be adding the pasta to this pan. Add the olive oil and bring to medium heat. Add in the onion, red pepper flakes, and garlic. Saute 2-3 minutes until the onions are slightly tender. Then add in the white wine to deglaze the pan and cook just a minute. Then add in the tomato paste (start with 1 teaspoon), sundried tomatoes and vegetable broth (start with 1/2 cup) and let it simmer about 4-5 minutes.
• Pasta -- Cook the pasta according to package directions, drain well and set to the side to keep warm while you finish the seafood.
• Seafood -- Check your broth to see if you want to add that additional 1 teaspoon of tomato paste. Then add the mussels to the pot along with the cherry tomatoes. Cover and simmer about 4 minutes until the mussels start to open. Then add in the scallops and shrimp; and crab meat (if you decide to use that) and stir well to make sure every thing is mixed in with the broth. If you want a little more broth, add the remaining 1/2 cup at this time. Cover again and cook 3-4 minutes, just until the shrimp turn pink and just start to curl, and the mussels are open.
• Finish -- Toss the pasta into the pan with the seafood along with the parsley and basil and season with salt and pepper. Go easy with the salt as the broth and seafood are salty. Toss everything well. Garnish with a drizzle of good olive oil. Parmesan is another garnish if you like. Some people like parmesan with seafood, others don't. Just a personal preference.
• Serve -- There will be a nice broth, so I serve this in bowls along with crunchy bread to soak up some of the juice. Add a nice salad for a wonderful dinner. ENJOY!

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

SEAFOOD SPAGHETTI

Steps:

• Buy lobster already cooked from seafood department.
• Put on water to boil for spaghetti.
• Peel shrimp, cut scallops into half or fourths - depending on how you like to eat them. Take lobster meat out of shell and chop.
• Put spaghetti on to cook.
• Heat olive oil in skillet, add garlic to saute - do not brown.
• Add shrimp and saute for about 2 min or until starting to turn pink.
• Add scallops and saute for another 1 or 2 min, keeping heat high, but do not burn.
• Add wine and lemon juice and stir to combine. Bring to a boil, then reduce heat a little. (med-high - just on the verge of bubbling, but not too hot or you'll overcook the seafood.
• Add salt and pepper.
• Add lobster meat and combine.
• Add red pepper flakes.
• Add the butter and swirl.
• Is your pasta done? If so, drain and put into pot to stay warm.
• Add the parsley flakes.
• At this point, your sauce may have thickened to your liking. Poor over pasta. If you would like your sauce a bit thicker, sprinkle corn starch over the sauce and stir it in and keep stirring until the sauce thickens a bit. It is still going to be a brothy sauce, but it will thicken. Once thick, turn down heat.
• If you haven't finished cooking your pasta, do that now, drain, and poor the tall the sauce over the pasta and combine.

HEALTHY SEAFOOD SPAGHETTI

Steps:

• Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.
• When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.
• Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.