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SEAFOOD PASTA RECIPES PASTA MILIGUE SPAGHETTI DELL'ADRIATICA OLIO E'ALICI SPAGHETTI ALLA PESCATORA ORECCHIETTE WITH ANCHOVIES SPAGHETTI WITH TUNA SAUCE TAGLIOLINI CON LE SOGLIOLE SPAGHETTI ALLA BARONESSA FETTUCCINE ALLA REGINA LINGUINI WITH SHRIMP,AND SCALLOPS FETTUCINE CON PESCE FORMAGGIO 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. 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. 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 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 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 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. 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. 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. 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 |