Mangia Bene Pasta
Shellfish Recipes
Orange Scallops
(Serves 4)
16 sea scallops
Salt and pepper
2-3 tablespoons olive oil
2 shallots, finely chopped
1 fennel bulb, thinly sliced
1 large garlic clove, thinly sliced
1/4 cup Sambuca liqueur
1 tablespoon orange zest
1/2 cup orange juice
1/2 cup white wine
1 tablespoon unsalted butter
2 tablespoons chopped chives
Pat scallops dry with paper towels.
Season them with salt and pepper.
In a large skillet, heat oil over medium high heat.
When the oil is hot, add the scallops.
Cook the scallops until golden brown on both sides, about 2 minutes per side.
Don’t overcook the scallops or they will get tough.
Remove the scallops to a plate and set aside.
Add a tablespoon of oil to the skillet if it is too dry.
Add the shallots and fennel to the skillet.
Cook over medium heat for 2 minutes.
Add the garlic and cook 1 more minute.
Remove the skillet from the heat and add the Sambuca.
Return the pan to the heat and allow the liqueur to reduce a little.
Add the orange zest, orange juice, and wine.
Simmer until slightly thickened, 3 to 5 minutes.
Stir in the butter and chives.
Return the scallops to the skillet and cook just long enough to heat.
Transfer to a platter and serve.
Baked Scallops with Marsala and Almonds
(Serves 4)
1 pound sea scallops
6 tablespoons unsalted butter
2 tablespoons finely chopped shallots
2 tablespoons dry Marsala
1 to 2 teaspoons lemon juice
Salt and pepper
2 tablespoons sliced almonds
Lemon wedges
Preheat oven to 375 degrees F.
Butter an 8-inch square baking dish or individual scallop shells.
If you are using scallop shells, place them on a baking sheet.
Cut scallops in half crosswise.
Season the scallops with salt and pepper; place in the baking dish.
Melt butter in a small skillet.
Add the shallots and sauté until tender, about 2 minutes.
Stir in Marsala and bring to a simmer.
Stir in lemon juice and season with salt and pepper.
Pour the mixture over the scallops.
Sprinkle almonds over the top.
Bake 12 minutes or until scallops are opaque and almonds are lightly browned.
Serve with lemon wedges.
Clams in Tomato Sauce
(Serves 6)
1/2 cup olive oil
3 garlic cloves, minced
1/2 cup white wine
2 cups canned crushed tomatoes
Salt and pepper
Pinch of red pepper flakes
1-1/2 tablespoons chopped fresh parsley
4 pounds little neck clams
Choose a large saucepan that will hold all the clams.
Heat the oil in the saucepan; add the garlic and sauté for 1 minute.
Add the wine and cook for 2 minutes.
Add the tomatoes and bring to a boil.
Season with salt, pepper, and red pepper flakes.
Simmer for 10 minutes.
Add the parsley and clams.
Cover and cook over medium heat, shaking the pan occasionally.
Cook until the clams open.
Discard any clams that do not open.
Serve in soup bowls with crusty Italian bread.
Steamed Clams with Garlic and Tomatoes
(Makes 6 appetizer servings)
1 (750-ml) bottle dry white wine
2 (8-ounce) bottles clam juice
2 large plum tomatoes, seeded and diced
6 large garlic cloves, chopped
1 teaspoon black pepper
1/2 teaspoon salt
2-1/2 pounds little neck clams, scrubbed
1 cup cold unsalted butter, cut into cubes
2 tablespoons fresh chopped parsley, divided
1 tablespoon fresh lemon juice
1 lemon, cut into wedges
Italian Bread for serving
Put first 6 ingredients into a large saucepan and bring to a boil.
Continue boiling until the liquid is reduced to about 3 cups, about 20 minutes.
Add the clams, cover, and cook until the clams open, about 4 minutes.
Discard any clams that don not open.
Using a slotted spoon, transfer the clams to a large shallow bowl.
Whisk the butter, 1 tablespoon of parsley, and lemon juice into the reduced broth.
Cook until butter is completely melted.
Pour the broth over the clams.
Sprinkle with remaining parsley.
Garnish with lemon wedges.
Serve with slices of crusty, Italian bread.
Baked Mussels
(Serves 2 as an entrée or 4 as an appetizer)
3 pounds mussels, scrubbed and de-bearded
1 cup white wine
2 garlic cloves, whole and peeled
2 tablespoons olive oil
1 medium onion, finely chopped
6 anchovy fillets, chopped
Pinch of red pepper flakes
2 ounces capers, rinsed
2 tablespoons chopped fresh parsley
1-1/2 cups fresh bread crumbs
Juice of 1 lemon
Pecorino cheese for sprinkling
Place mussels in a large saucepan with the wine and garlic, cover.
Cook over medium heat for about 5 minutes, shaking the pan occasionally.
Remove the opened mussels; discard any that do not open.
Strain the juice from the saucepan and reserve.
When the mussels are cool enough to handle, remove one shell from each mussel.
Place the mussels on the half-shells onto a large baking sheet.
In a skillet, sauté the onion in the olive oil until soft and golden.
Add the anchovies, stir them to break them up and blend them into the onion.
Add red pepper flakes, capers, parsley, and bread crumbs.
Stir to combine the ingredients and add a little olive oil to moisten, if necessary.
Preheat oven to 425 degrees F.
Top each mussel with a spoonful of the breadcrumb mixture.
Drizzle the mussels with a little olive oil and the lemon juice.
Bake the mussels for 5 minutes.
Remove from the oven and sprinkle with some of the reserved cooking juices.
Sprinkle a little pecorino cheese over each mussel, if desired.
Bake for 5 more minutes.
Serve hot.
Mussels and Leeks
(Serves 4)
2 medium leeks
3 garlic cloves, minced
2 tablespoons olive oil
3 tablespoons butter, divided
3/4 cup white wine
3/4 cup heavy cream
2-1/2 pounds mussels, cleaned and debearded
1/4 cup chopped fresh parsley
Salt and pepper
To clean the leeks:
Cut off the roots and dark green tops and discard.
Slice the leek in half lengthwise and rinse well to remove any dirt.
Slice the leeks crosswise into 1/4-inch slices.
In a large skillet, combine the oil and 2 tablespoons butter over medium-low heat.
Add the leek and garlic and sauté for about 5 minutes.
The leeks should be very soft and sweet to taste.
Add the wine and increase the heat to a simmer.
Allow the wine to cook for 1 minute.
Add the cream and bring to a boil.
Add the mussels and cover the skillet.
Simmer the mussels until they have all opened; discard any that do not open.
Stir in the parsley and remaining tablespoon of butter.
Season with salt and pepper.
Serve in a large bowl with crusty bread.
Oysters with Pesto
(Serves 2 as an appetizer)
2 tablespoons olive oil
1 cup thinly sliced mushrooms
Salt and pepper
12 medium oysters in shell
12 teaspoons pesto
Preheat oven to 450 degrees F.
Heat the oil in a small skillet.
Add the mushrooms, salt, and pepper.
Cook over medium heat until the mushrooms begin to brown and liquid is cooked out.
Open the oysters and leave on the half shell.
Top each oyster with 1 teaspoon of pesto.
Spread some of the mushrooms over, completely covering the oyster.
Place the oysters in a baking dish and bake for 5-6 minutes.
Serve hot.
Oysters in Green Sauce
(Makes 8 oysters)
1 tablespoon olive oil
2 tablespoons finely chopped onion
1 cup chopped fresh spinach
2 teaspoons chopped fresh parsley
1 tablespoon pine nuts, finely chopped
2 tablespoons bread crumbs
Pinch red pepper flakes
Salt and pepper
8 medium oysters
Preheat oven to 450 degrees F.
Heat the oil in a small skillet over medium heat.
Add the onion and sauté until the onion just begins to brown.
Add the spinach, parsley, pine nuts, bread crumbs, red pepper flakes, salt and pepper.
Cook over low heat 2 to 3 minutes, until spinach is wilted and flavors are blended.
Open the oysters and leave on the half shell.
Spread 1 teaspoon of the stuffing over each oyster to completely cover it.
Place the oysters in a baking dish and bake for 5-6 minutes.
Serve hot.
Scungilli in Hot Sauce
(Serves 4)
2 pounds partially cooked fresh or frozen scungilli, thawed
1/3 cup olive oil
2 large garlic cloves, minced
Red pepper flakes to taste
1 (28 ounce) can crushed Italian tomatoes
1 cup white wine
Salt
Toasted slices of Italian bread
Cut the scungilli into 1/4-inch slices.
Rinse the slices and pat dry.
Heat the olive oil in a large saucepan over medium-low heat.
Add the garlic and red pepper flakes.
Sauté until the garlic is golden.
Add the tomatoes, wine, and salt.
Bring the mixture to a simmer, reduce the heat to low, and cook for 15 minutes.
Add the scungilli and bring to a simmer.
Cook, stirring occasionally until the scungilli is tender and the sauce is thickened, about 30 minutes.
If the sauce is too thick, add a little water.
To serve:
Place a few slices of toasted bread in 4 pasta bowls.
Top with some of the scungilli and serve.
Spicy Scungilli Fritters
(Serves 4)
1 pound scungilli, canned or frozen (thawed)
1 egg
1/3 cup milk
1-1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon finely chopped onion
1/2 teaspoon hot pepper sauce
Vegetable oil for deep frying
Tomato sauce for dipping
Finely chop the scungilli in a food processor.
Transfer the scungilli to a bowl.
Add the milk and egg; mix well.
Add the flour, baking powder, salt, onion, and pepper sauce.
Mix well to combine.
In a deep fryer, heat the oil to 375 degrees F.
Drop the fritter mixture by tablespoons into the hot oil.
Deep fry the fritters until brown on all side, about 3 to 5 minutes.
Drain the fritters on paper towels.
Serve the fritters hot with tomato sauce for dipping.