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SEAFOOD PASTA RECIPES LINGUINI WITH WHITE CLAM SAUCE SPAGHETTI ALLA VIATEGGINA PENNE WITH SHRIMP IN WHITE SAUCE BROCCOLI,SHRIMP, AND CAVATELLI SHRIMP AND PENNE LINGUINI GAMBERINI CONCHIGLIE AL GRANCHIO CAVATELLI CON LE COZZE CALAMARI LOUISA WITH SPAGHETTI LINGUINI WITH CALAMARI AL BURRO VONGOLE BLANCO 3 dozen little neck clams 1/4 cup of olive oil 3 cloves of garlic-chopped dash of salt and pepper parsley chopped 1/2 cup of water Heat olive oil in a covered sauce pan/place scrubbed clams in the pot, and steam until opened/remove clams from their shells,chop them and set aside/strain broth from pot, and se aside/heat some more olive oil in a pot, and add garlic-simmering until browned/Add clam juice,parsley, and salt & pepper/simmer for a minute, or two/taste-if to strong add some water a little at a time/finally add your chopped clams. SPAGHETTI ALLA VIATEGGINA This spicy clam sauce utilizes chilli pepper and wine 8 dozen small clams (mahogan or small little neck) 3 garlic cloves 1 cup of olive oil 1 small onion - chopped 1/2 cup dry white wine 2 cans of crushed tomatoes 1 small chilli pepper 1 tbls parsley - chopped salt and pepper Place 2 tbls of oil in a sauce pan with the garlic clove/add clams & cook until they open/remove clams from their shells/strain the clam juice & set aside with the clams/heat the remaining oil/saute the onion until browned/add wine & cook until wine reduces to half/add tomatoes & clam juice/season with salt and pepper to taste/cook at medium/simmer for 30 minutes/add the clams & parsley/turn off heat and let sit while you drain the pasta PENNE WITH SHRIMP IN WHITE SAUCE 3 cups of bechamel sauce 1 dozen mushrooms-chopped 2 dozen shrimp-shelled,cleaned, and chopped 1 lb. of penne rigati prepare bechamel sauce as follows; melt 6 tbls. of butter in a sauce pan/add 5 tbls. of flour, and stir untill blended/next add 3 cups of milk,salt, and pepper, and cook,stirring constantly untill the sauce is smooth, and creamy/saute the mushrooms in butter untill tender/add the mushrooms, and shrimp to the bechamel sauce, and simmer for about 10 minutes/cook, and drain the pasta/pour bechamel over the penne, and toss with some grated parmesan BROCCOLI,SHRIMP, AND CAVATELLI 2 heads of broccoli-chopped in small pieces, and steamed 20-30 small shrimp-shelled,cleaned, and boiled in water 1/2 cup of olive oil 3 garlic cloves-crushed salt, and pepper 2 lbs. of frozen cavatelli prepre the broccoli, and the shrimp/heat half of the olive oil in a pot/add the garlic, and saute untill brown/add the broccoli, and shrimp, and toss/the broccoli will absorb the oil so be careful not to burn/cook, and drain the cavatelli/toss with the broccoli, and shrimp/add the other half of the oil,the salt,pepper, and some grated cheese,and toss again SHRIMP AND PENNE 1 lb Penne pasta 3/4 cup of Olive oil 1 1/2 lb Shrimp-shelled, and deveined 1 lb Ripe plum tomatoes-peeled,seeded,and diced 1/2 lb Mozarella cheese-diced 1/2 cup of parsley-chopped 1/4 cup of basil-chopped Salt and pepper broil shrimp until cooked/cook pasta al dente/ place drained pasta in a bowl and stir in all ingredients LINGUINI GAMBERINI 1 lb Shrimp-cleaned,and peeled 3 Cloves garlic-minced 1 Onion-finely chopped 3 tbls.of Olive oil 2 tbls.of Flour 1/2 cup of Dry Marsala 1 cup of Chicken broth 1/2 cup of parsley-minced Salt and pepper 1 lb Linguine Heat olive oil in a large skillet/Add garlic and saute/Add onion and cook until transparent/Add flour and stir until well mixed/Whisk in the broth, wine and parsley/Bring to a boil and cook for a couple of minutes, stirring constantly/ Lower heat to medium and add shrimp/cook until shrimp are just pink and done/Serve over pasta. Conchiglie al granchio 1 lb.Conchiglie pasta 1 Onion-chopped 6 1/2 oz. of crab meat 1 bunch of fresh Parsley 1/2 cup of White wine 4 tbls olive oil Salt Pepper heat the oil in a sauce pan/add onion and saute until transluscent/add the wine and simmer til evaporated/add crab meat,parsley,salt,and pepper/toss with cooked pasta. Cavatelli con le Cozze 2 1/4 pounds mussels-cleaned,and scrubbed 1/4 cup of olive oil 1 garlic clove-finely chopped 1 small hot cherry pepper-diced 11 ounces cherry tomatoes 1 bunch of parsley-chopped 14 ounces cavatelli pasta Salt and black pepper place the mussels in a large pan with 2 tablespoons of water, cover and cook over medium heat, shaking the pan occasionally, until all the shells are open/Remove the shells from half the mussels/ Strain the cooking juices through a very fine sieve and reserve/Heat the oil in a frying pan, add the garlic and chili and saute/Cut some of the cherry tomatoes in half. Add the halves and the whole tomatoes to the pan and fry until softened/Add the mussels, their cooking juices and the parsley and heat/Season with salt and pepper/cook the pasta and stir into the mussel sauce. CALAMARI LOUISA 2 large cans of crushed tomatoes 2 small cans of tomato sauce 1/4 cup olive oil 3 crushed garlic cloves 3 tbl. pignoli nuts 3 tbl. raisins 20 small black olives - chopped 1 tbl. of basil 1 tsp. parsley Dash of salt & pepper 3 lbs of frozen or fresh squid - cleaned & cut into 1/4 inch rings Linguini or Spaghetti First we must clean the squid - cut tentacles below the eyes - pull off head which should also remove ink sac & other insides - remove plastic like backbone & rinse well - skin peels away easily. Cut squid into 1/4 inch rings. Heat olive oil in sauce pan/add garlic until browned/puree both cans of crushed tomatoes and tomatoe sauce & add to pan. Add basil & parsley, add salt & pepper to sauce & simmer for 30 minutes/add pignoli nuts, raisins, and chopped olives. Cook another 15 minutes/add squid to sauceand cook until squid are tender. (usually15-20minutes). LINGUINI WITH CALAMARI AL BURRO 1 tbl. olive oil 1/4 lb. of butter 3 lb. box of frozen squid 1/2 tsp. of salt dash of black pepper clean squid, and cut into rings/heat oil, and butter in a sauce pan/add the squid,salt, and pepper,and saute untill squid is tender(about 15 minutes)/cook linguini, and drain/pour sauce over the pasta, and toss PASTA MILIGUE 1 lb Buccala (dried, salted cod fish) 2 cup rasins 3 cups fried, seasoned breadcrumbs 2 Large onions, (chopped) salt and pepper to taste hot pepper flakes may be added, if desired 1 lb cooked linguini or fetticini macoroni. Prepare your ragu (tomatto) sauce to your taste (this should be a light sauce) While this is simmering brown your onions and add to sauce. add the cod, which has been soking in water over night ( water should be changed often while soaking) simmer for awhile untill sauce is mellow and much of the cod has been cooked down. add rasins (more or less if desired) Salt and pepper and simmer sauce untill sweet . Fry your breadcrumbs in hot corn oil, or cottenseed oil. Olive oil is not recomended, as it will change flavor of sauce. add salt and and a little peperika for color. this will be sprinkled and mixed with the pasta when ready. the rasin, cod sauce is added to the pasta and it is ready to serve. this was a triditional holliday dish served on Christmas eve. OLIO E` ALICI 1/3 cup of olive oil 3 cloves of garlic-crushed 1-2oz can of anchovie fillets dash of pepper 2 Tbls. butter 1 lb. of linguini While pasta is cooking heat olive oil in a sauce pan/add garlic, and saute gently untill garlic is lightly browned/add anchovies, and saute stirring often untillthe anchovies dissolve/Strain the pasta, and toss with the oil, and anchovies/add some pepper, but no salt/add butter, and toss untill butter melts/serve with lots of grated parmesan cheese SPAGHETTI ALLA PESCATORA This sauce derives from lipari off the coast of italy, it blends anchovies into a spicy tomatoe sauce 3 tbls olive oil 4 cloves of garlic - crushed 1/4 cup of parsley - chopped 2 red cherry peppers - cut in half & seeded 3 anchovie fillets - minced 1 can of plum tomatoes Heat the olive oil in sauce pan/add garlic & saute until browned/add the cherry peppers & saute until softened/add the anchovy & saute until dissolved/add the tomatoes and simmer for 15 minutes/add the parsley and continue to simmer for 15 more minutes/before serving over pasta remove pepper TAGLATELLE CON ESTO ALLA GENOESE 3-4 bunches of fresh basil 3 cloves of garlic 1 tbl pignoli nuts 6 tbl parmesan cheese - grated 1 cup of olive oil In a blender combine the basil, garlic, pignoli nuts, and a pinch of salt/blend quickly/add grated cheese and blend some more/add olive oil in a stream while blending until smooth/toss with cooked tagliatelle & serve with more grated cheese SPAGHETTI WITH TUNA SAUCE 2-6oz. cans of tuna-drained 2 cloves of garlic-chopped 1 tbl.of parsley-chopped 2 tbls.of olive oil 2 tsp. of basil 1 large can of crushed tomatoes 1-6oz.can of tomatoe sauce heat oil in a pot/add the garlic, and saute untill browned/add the tuna, and saute for a few minutes/add the tomatoes,tomatoe sauce,parsley,basil,salt, and pepper/simmer about 1 hour LINGUINI WITH SHRIMP,AND SCALLOPS 1 lb. of linguine 1/2 cup olive oil 1/2 cup butter 4 cloves garlic-minced 1 pound bay scallops 1 pound medium shrimp- cleaned and deveined 6 little neck clams-scrubbed 1/3 cup sundried tomatoes- cut in strips 1/4 cup fresh parsley- chopped zest from 1 lemon, cut in thin slivers 1/4 teaspoon salt 1/4 teaspoon crushed red pepper in a large skillet heat the olive oil, and butter/add garlic and saute until browned/add clams and cook until steamed open/strain clam juice thru cheese cloth,remove clams from shells and return to skillet/add shrimp,and scallops and cook for a few minutes until shrimp are cooked/add salt pepper,parsley,sun dried tomatoes,and lemon zest/toss with pasta and serve. FETTUCINE CON PESCE FORMAGGIO 1/2 lb. scallops 1/2 lb. Fresh shrimp-shelled,and deveined 1 cup of dry white wine 1 cup water 1 cup of half and half 1 garlic clove-minced 2 teaspoons of flour lemon juice 2 tbls. Parmesan cheese-grated 2 tbls. of butter 2 cups shredded zucchini 1 lb. of fettucine Bring cooking wine and water to a boil in a large saucepan.add scallops and shrimp and cook for a few minutes/drain but reserve 1 cup of liquid/in a sauce pan melt butter and simmer garlic/add flour,cooking liquid, and half and half and cook until sauce thickens.stir in cheese,and lemon splash/in a seperate skillet saute zucchini until softened/stir with seafood,and mix with sauce/ladle over pasta SPAGHETTI DELL'ADRIATICA 1 sm Octopus (about 3 pounds) 1/2 cup of olive oil 3 Cloves garlic-crushed 1 tbl.parsley-chopped 1 bay leaf pinch of rosemary,and oregano pinch of red pepper flakes 1/2 lb.of tomatoes-chopped salt,and pepper 1 lb Spaghetti carefully clean the octopus,and remove it's mouth part/ heat oil in a large sauce pan/ add the garlic,tomatoes, rosemary, bay leaf,oregano, parley,and red pepper/place the octopus on top of this mixture and season with salt and pepper/Cover the pot very and simmer about 45 minutes/ Cook the spaghetti/toss the spaghetti with the sauce/cut the octous into servings,and place on top of pasta. ORECCHIETTE WITH ANCHOVIES 1 lb.of orecchiette 6 anchovie fillets 1 garlic clove-crushed 1/2 cup of olive oil 8-10 tbls.of breadcrumbs salt and pepper heat oil in skillet,and add garlic/when the garlic is browned,remove from skillet/add anchovie fillets,and cook on low/Put a spoon of oil with the breadcrumbs in another pan and let it toast until browned/ Cook the orecchiette,and toss with the oil with anchovies and the breadcrumbs TAGLIOLINI CON LE SOGLIOLE 1 lb. of tagliolini-white and green 6 fillets of sole 3 tbls. of butter salt broil the fillets and cook 4 minutes per side/when cooked place them on a heated dish/cook the tagliolini,and drain/toss with the butter/place in pasta dish,place fillets on top,sprinkle with salt,and serve. FETTUCCINE ALLA REGINA This southern Italian recipe features "frutti di mare" in an anchovy ,garlic flavored oil in which the shellfish are steamed.A good diversion from tomato based sauces. 1 lb. of fettuccine 24 med.shrimp-shelled 1 dozen mussels-scrubbed 1 dozen clams-cleaned 1/2 lb. of squid-cleaned,and cut into rings 3 canned anchovy fillets garlic 1 pepperoncino-diced oil parsley heat oil in a large covered sauce pot/saute garlic,pepperoncino,parsley,and anchovies/add all the fish,and cover/steam open all clams and mussels,and serve over fettuccine. SPAGHETTI ALLA BARONESSA This is one of many Sicilian tuna with pasta recipes 1 lb. of spaghetti 1/2 lb. of fresh tuna-cut into small pieces 1 tbl. of capers 2 anchovy fillets 1 lb. of tomatoes-peeled,seeded,and chopped fine 1/4 cup of basil 1/4 cup of parsley olive oil salt,and pepper grated cheese In a sauce pan brown the garlic,capers,and anchovies in a little oil/add the tuna,and parsley/add the tomatoes,and basil/simmer for about 30 minutes. |