Pasta With Seafood
Shrimp with Fresh Vegetables (serves 4-6)
1/4 cup olive oil
4 cloves garlic, minced
2 cups broccoli florets
1 carrot, thinly sliced
1 pound shrimp, peeled
1 large tomato, cubed and seeded
7-8 fresh basil leaves, chopped
1 cup chicken broth
Salt and pepper
1 pound cooked string or ribbon pasta
Sauté garlic in olive oil for 1-2 minutes until lightly golden.
Add broccoli, carrots, and shrimp. Sauté 3-4 minutes until shrimp are pink.
Add remaining ingredients and cook 1-2 minutes, just to heat through.
Salt and pepper to taste. Toss with cooked pasta.
Spicy Scallop and Fennel Pasta (serves 6)
1/2 teaspoon red pepper flakes, divided
1 tablespoon olive oil, divided
1 teaspoon grated lemon zest
2 tablespoon lemon juice
2 cloves garlic, minced
1 pound scallops
12 ounces uncooked linguine
2 cups coarsely chopped fennel bulbs (about 2 bulbs)
2 cups plums tomatoes, chopped and seeded
1/2 cup kalamata olives, finely chopped
6 tablespoons Parmesan cheese, grated (optional)
Combine 1/4 teaspoon red pepper flakes, 1-1/2 teaspoon oil, zest, juice, and garlic in a blender.
Process until smooth. Pour into a shallow dish.
Stir scallops into red pepper mixture.
Cover and marinate in the refrigerator up to 4 hours.
Cook linguine and reserve 1/2 cup cooking liquid.
Heat 1-1/2 teaspoon oil in a skillet over medium heat.
Add fennel and sauté 6 minutes or until crisp.
Add shrimp mixture and cook 3 minutes.
Add tomato and olives and cook an additional 2 minutes.
Combine linguine, shrimp mixture, reserved cooking liquid, and 1/4 teaspoon red pepper in a bowl.
Toss well. Sprinkle each serving with cheese, if desired.
Toss well. Sprinkle each serving with cheese, if desired.
Linguine with Marechiaro Sauce (serves 4)
16 small hard-shell clams
1 can (6-8 ounce) chopped clams, separate clams and juice
2 teaspoons olive oil
1 cup tomato juice
1/4 cup white wine
3 tablespoons fresh parsley, chopped
6 cloves garlic, minced
1 teaspoon dried basil
Pinch red pepper flakes
1 pound linguine, cooked
Place sauté pan over medium-high heat.
Add olive oil, clams, wine, parsley, garlic, basil, and red pepper.
Heat to boiling. Cover, reduce heat, and simmer 5 minutes.
Add canned clams, cover, and simmer 5 more minutes.
Toss sauce with pasta. Discard any clams that have not opened.
Linguine with White Clam Sauce (serves 4)
4-5 garlic cloves, minced
2 tablespoons olive oil
1 can (6-8 ounce) chopped clams
1 cup chicken broth
16 small hard-shell clams
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
2 tablespoons butter
Red pepper flakes, to taste
1 pound linguine or spaghetti, cooked
Sauté garlic in olive oil until lightly golden.
Add chopped clams, broth, fresh clams, parsley, oregano, and red pepper.
Cover and cook until clams open, about 5 minutes.
Stir in 2 tablespoons butter. Toss with cooked pasta.
Mussels with Pasta Verde (serves 4-6)
4-5 dozen mussels, scrubbed
2 garlic cloves, halved
1 cup dry white wine
2 tablespoons butter
1/3 cup olive oil
2 tablespoons lemon juice
3 fresh plum tomatoes, chopped and seeded
1 pound spinach fettuccine, cooked
Place mussels in a large saucepan. Add wine and garlic.
Cover and cook over medium heat until mussels open, about 5 minutes.
Discard any that do not open.
Drain juices into a bowl through a paper towel-lined strainer.
Detach mussel meat from about half of the shells and set all aside.
Cook and drain pasta and return it to saucepan.
Add butter, olive oil, lemon juice, and filtered mussel liquid. Mix well.
Gently stir in mussel meat, mussels in shells, and tomatoes. Serve.
Pasta with Tuna and Broccoli (serves 4)
8 ounces penne, rigatoni, or ziti pasta, cooked
3 tablespoons olive oil
1 cup broccoli, chopped
2 teaspoons minced garlic
Salt and pepper
2 tablespoons pesto *
2 tablespoons chopped scallions
2 cans (9-ounce) tuna in olive oil
4 plum tomatoes, chopped
10 black olives, sliced
Cook broccoli and garlic in oil about 4 minutes, or until broccoli is tender.
Remove from heat.
Toss with pasta, pesto, scallions, tuna, tomatoes, and olives.
Serve this dish at room temperature.
*Pesto- Combine in a blender or food processor: 1/4 cup fresh basil leaves, 1 TB. fresh
parsley, 8-10 pine nuts, salt, pepper, and olive oil to make a medium sauce.
Tagliatelle with Lobster Sauce (serves 6)
2 (1 pound) lobsters
Salt
1-1/2 tablespoons olive oil
2 garlic cloves, slightly crushed but left whole
Dried pepper flakes, to taste
1/2 cup dry white wine
3/4 cup heavy cream
1 can (16 ounce) plum tomatoes, drained and chopped
1-1/2 pounds fresh tagliatelle or dried fettuccine
Cook lobsters in boiling water 10 minutes over high heat.
Remove lobsters and cool.
Reserve the water for cooking the pasta, just add salt to it.
Remove the lobster meat from the shells and chop into coarse pieces.
In a saucepan, sauté the garlic and red pepper in olive oil until the garlic is slightly golden.
Remove and discard the garlic.
Add the wine and cook until it is almost evaporated.
Reduce the heat and add the cream. Cook over low heat about 5 minutes.
Add the tomatoes and cook an additional 5 minutes.
Remove from the heat and stir in the lobster meat.
Add the cooked pasta to the sauce and heat it for 2 minutes. Serve.
Spaghettini with Crab, Asparagus, and Sun-Dried Tomatoes
(serves 4)
1/4 cup olive oil
3 garlic cloves, minced
2-1/2 cups chopped tomatoes
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 teaspoons red pepper flakes
Salt and pepper
1/2 pound asparagus, cut into 1-inch pieces
12 ounces spaghettini pasta (thin spaghetti)
8 ounces fresh crabmeat
1/2 cup mascarpone cheese
10 fresh basil leaves, thinly sliced
Sauté garlic in oil over medium heat for 2 minutes.
Add chopped and sun-dried tomatoes and red pepper flakes.
Cover and simmer about 5 minutes. Season with salt and pepper.
Cook asparagus in boiling water about 2 minutes.
Using a slotted spoon, transfer asparagus to skillet with sauce.
Return water to a boil, add salt, and cook pasta. Drain.
Bring sauce to a simmer. Mix in crabmeat and mascarpone, blend in well.
Add pasta and basil. Toss just to heat through. Serve.
Spaghetti alla Pescatore (serves 6)
6 tablespoons olive oil, divided
1/2 pound medium shrimp, peeled
1/2 pound squid, cleaned and cut into rings
3 large garlic cloves, minced
1/4 cup flat-leaf parsley, chopped
Pinch red pepper flakes
24 small hard-shell clams
1 (28 ounce) can diced tomatoes
1 pound spaghetti or linguine, cooked
Heat 3 tablespoons oil in a large skillet over medium-high heat.
Add the shrimp and squid and sauté about 1 minute.
Shrimp should be pink and squid opaque.
Remove with a slotted spoon and transfer to a plate.
Add remaining oil, garlic, parsley, and red pepper.
Sauté about 1 minute or until garlic is golden.
Add the clams and tomatoes.
Cover and cook over low heat until clams open, about 5 minutes.
Add shrimp and squid and remove from heat. Season with salt and pepper.
Add cooked pasta to sauce, toss well, and serve.
Recipes
Shrimp with Fresh Vegetables
Spicy Scallop and Fennel Pasta
Linguine with Marechiaro Sauce
Linguine with White Clam Sauce
Mussels with Pasta Verde
Pasta with Tuna and Broccoli
Tagliatelle with Lobster Sauce
Spaghettini with Crab, Asparagus, and Sun-Dried Tomatoes
Spaghetti alla Pescatore
Shrimp with Fresh Vegetables
Spicy Scallop and Fennel Pasta
Linguine with Marechiaro Sauce
Linguine with White Clam Sauce
Mussels with Pasta Verde
Pasta with Tuna and Broccoli
Tagliatelle with Lobster Sauce
Spaghettini with Crab, Asparagus, and Sun-Dried Tomatoes
Spaghetti alla Pescatore
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