Agnolotti With Crabmeat And Shrimp In Clam Sauce Food

AGNOLOTTI WITH CRABMEAT AND SHRIMP IN CLAM SAUCE

Steps:

• Prepare the filling ingredients: Beat the butter, parsley, and black pepper together in a bowl until blended. Spoon the seasoned butter onto a square of plastic wrap and shape it into a rectangular loaf more or less the size of a stick of butter. Chill until completely firm, then cut into 1/4-inch cubes. While the butter is chilling, season shrimp pieces lightly with salt. Pick over the crab-meat, removing any pieces of shell or cartilage but leaving the pieces of crab-meat as large as possible. Refrigerate the butter cubes, shrimp, and crabmeat while you make the pasta dough.
• Make the pasta dough and roll it into sheets by hand or machine, as described on page 181.Working with one sheet of dough at a time, cut out circles using a 3-inch round cutter. Brush the edges of the circles lightly with water. Place a piece of seasoned shrimp, a similar-size piece of crabmeat, and a seasoned butter cube in the center of each circle.
• To form the agnolotti, fold each circle in half, enclosing the filling and pinching the edges to seal securely. Holding the half-moon shape with the rounded side up, wrap it around the tip of your index finger and pinch the two ends together firmly. Arrange the finished agnolotti in a single layer on baking sheets lined with lightly floured kitchen towels and cover them with additional towels. Repeat with the remaining dough, seafood, and butter. The agnolotti can be cooked immediately or refrigerated up to 4 hours. (To freeze the agnolotti, place them on the tray in the freezer until very firm to the touch, then transfer them to resealable plastic bags or airtight plastic containers and freeze for up to 2 months.)
• To make the sauce, pass the tomatoes through a food mill fitted with the fine disc. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the pan. Cook, shaking the pan, until lightly browned, about 3 minutes. Pour in the tomatoes, stir in the crushed red pepper, and bring to a boil. Adjust the heat to simmering and cook until lightly thickened, about 10 minutes. Pour in the clam juice and cook an additional 15 minutes.
• While the sauce is cooking, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Slip the agnolotti into the boiling water a few at a time, stirring gently as you add them. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until the edges are tender, about 4 minutes after the water returns to a boil.
• If the skillet is large enough to accommodate the sauce and agnolotti, fish the agnolotti out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the agnolotti gently and return them to the pot. Pour in the sauce and bring to a boil, stirring gently to coat the agnolotti with sauce. Drizzle the remaining 5 tablespoons olive oil over the pasta and sprinkle with 2 tablespoons chopped parsley. Check the seasoning, adding salt if necessary, and serve immediately.

SHRIMP AND CLAMS IN TOMATO SAUCE WITH SHELL PASTA

Steps:

• Heat oil in a heavy large skillet over medium heat.
• Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes.
• Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes.
• Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered).
• Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes).
• Season with salt and pepper to taste.
• Add in cooked pasta; toss to combine and warm.
• Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.

CRABMEAT SAUCE

Steps:

• heat the oil in a saute pan over medium heat.
• add the onion and the parsley.
• after 1 minute add the garlic, dried thyme and the crab meat.
• cook for one minute more.
• pour in the wine and clam juice.
• raise the heat to high, to cook off the wine.
• add the canned plum tomatoes.
• cook the tomato sauce for 25-30 minutes, to reduce.
• stir occasionally to help the crab disintergrate.

LINGUINE WITH SHRIMP AND CLAM SAUCE

Steps:

• Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
• Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
• In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
• In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
• With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
• Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
• Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
• Add parsley and cook 1 minute.
• Add salt to taste, serve over linguine.