Pasta and seafood is a topic for an entire cookbook, and maybe a series of books as well. Depending on the regional characteristics, specialties, types of pasta, the basis for the sauce - cream, tomato paste, olive oil, from which seafood is taken, each time a new taste is obtained, and therefore a new recipe for pasta-frutti-di-mare, pasta products with seafood.
It is necessary
-
- Great seafood pasta
- 500 grams of Linguine or Fettuccine pasta
- 1 cup olive oil
- 1 glass of white wine
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon red pepper powder
- ¼ cup garlic, chopped
- 1 cup fresh parsley
- 500 grams of cooked peeled king prawns
- 500 grams of scallop
- 1 cup fresh clams, chopped
- 1 cup canned crab meat
- 1/4 cup grated Parmesan cheese
- Penne the pirate (Penne alla corsaro)
- 500 grams of pasta foam (short corrugated hollow tubes)
- 2-3 cloves of garlic
- 1 cup olive oil
- 1 chili pepper
- 1 can of anchovies
- Seafood cocktail (mussels
- shellfish
- shrimp)
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 glass of cognac
- Spaghetti with cuttlefish ink with shrimp sauce (Spaghetti neri in crema di scampi)
- 250 grams of spaghetti
- 1 white leek stem
- ¼ cups of olive oil
- ½ cup cream
- 250 grams of peeled shrimp
- 1 sprig thyme
- Salt
- pepper
Instructions
Step 1
Grand Pasta with Seafood Melt the butter in a wide and deep thick-walled skillet. Saute the garlic over low heat and add olive oil, wine, salt, pepper and parsley. Warm up for 5 minutes. Add scallops, shrimp, clams and crab meat in turn to the pan and heat them for another 5 minutes. Turn off the fire.
In a large, wide saucepan, bring 3 liters of water to a boil, season with salt, add a couple of tablespoons of olive oil, add the paste and cook for 8 to 10 minutes. Drain the pasta and mix with the sauce, shaking the pan. Put on a dish, sprinkle with grated cheese.
Step 2
Penne pirate (Penne alla corsaro) Boil the foam in salted water. While the pasta is preparing to heat the olive oil, fry the peeled and halved garlic cloves, thinly sliced chili peppers and peeled anchovy fillets in it. When the garlic is browned, add the seafood. Pour in a glass of brandy and a spoonful of tomato paste. When the alcohol has evaporated, pour in the cream. Wait until the sauce has a creamy consistency and turn it off. Drain the penne and add to the sauce. Shake the pan a couple of times. Serve with lemon wedges.
Step 3
Spaghetti with cuttlefish ink with shrimp sauce (Spaghetti neri in crema di scampi) Heat the olive oil in a skillet, reduce heat to medium and sauté the leeks with a sprig of thyme until soft. Add cream, salt and pepper and heat for 2-3 minutes. Purée the stewed leek in a blender. Fry the shrimps in oil, add the creamy sauce and adjust the salt and pepper to taste.
Step 4
Boil the spaghetti. Drain. Add sauce.
