MANGIA BENE PASTA

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Pasta With Seafood

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Recipes

Shrimp with Fresh Vegetables

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Spicy Scallop and Fennel Pasta

Linguine with Marechiaro Sauce

Linguine with White Clam Sauce

Mussels with Pasta Verde

Pasta with Tuna and Broccoli

Tagliatelli with Lobster Sauce

Spaghettini with Crab, Asparagus and Sun-Dried Tomatoes

Spaghetti alla Pascatore

Spaghetti Allo Scoglio

Shrimp with Fresh Vegetables (serves 4-6)

1/4 cup olive oil

Raw Shrimp

4 cloves garlic, minced

2 cups broccoli florets

1 carrot, thinly sliced

1 lb. shrimp, peeled

1 large tomato, cubed and seeded

7-8 fresh basil leaves, chopped

1 cup chicken broth

Salt and pepper

1 lb. 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)

Sea Scallops

1/2 tsp. red pepper flakes, divided

1 TB. olive oil, divided

1 tsp. grated lemon zest

2 TB. lemon juice

2 cloves garlic, minced

1 lb. scallops

12 oz. 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 TB. Parmesan cheese, grated  (optional)

Combine 1/4 tsp. red pepper flakes, 1-1/2 tsp. 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 tsp. 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 tsp. red pepper in a bowl.  Toss well.  Sprinkle each serving with cheese, if desired.

Linguine with Marechiaro Sauce  (serves 4)

16 small hard-shell clams

Lobster and Clam Steamer Set

1 can (6-8 oz.) chopped clams, separate clams and juice

2 tsp. olive oil

1 cup tomato juice

1/4 cup white wine

3 TB. fresh parsley, chopped

6 cloves garlic, minced

1 tsp. dried basil

pinch red pepper flakes

1 lb. 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)

Littleneck Clams

4-5 garlic cloves, minced

2 TB. olive oil

1 can (6-8 oz.) chopped clams

1 cup chicken broth

16 small hard-shell clams

1 TB. fresh parsley, chopped

1 tsp. dried oregano

2 TB. butter

Red pepper flakes, to taste

1 lb. 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 TB. butter.  Toss with cooked pasta.

Mussels with Pasta Verde  (serves 4-6)

4-5 dozen mussels, scrubbed

PEI Mussels

2 garlic cloves, halved

1 cup dry white wine

2 TB. butter

1/3 cup olive oil

2 TB. lemon juice

3 fresh plum tomatoes, chopped and seeded

1 lb. 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 oz. penne, rigatoni, or ziti pasta, cooked

3 TB. olive oil

1 cup broccoli, chopped

2 tsp. minced garlic

salt and pepper

2 TB. pesto *

2 TB. chopped scallions

2 cans (9-oz.) tuna in olive oil

4 plum tomatoes, chopped

Mediterranean Bluefin Tuna

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 lb.) lobsters

Live Maine Lobsters

salt

1-1/2 TB. 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 oz.) plum tomatoes, drained and chopped

1-1/2 lb. 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

Jumbo Lump Crabmeat

3 garlic cloves, minced

2-1/2 cups chopped tomatoes

3/4 cup oil-packed sun-dried tomatoes, drained and chopped

1/2 tsp. red pepper flakes

salt and pepper

1/2 lb. asparagus, cut into 1-inch pieces

12 oz. spaghettini pasta  (thin spaghetti)

8 oz. 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 TB. olive oil, divided

Calamari

1/2 lb. medium shrimp, peeled

1/2 lb. 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 oz.) can diced tomatoes

1 lb. spaghetti or linguine, cooked

Heat 3 TB. 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.

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