BUCATINI AI FRUTTI DI MARE (SEAFOOD PASTA) RECIPE - (4.1/5)
Provided by ruthg
Number Of Ingredients 19
Steps:
- Cook lobster in boiling water until tender, 12-15 minutes; chill. Remove and chop meat; chop shells. Heat ½ cup oil in an 8-qt. saucepan over medium-high heat; cook shells until golden, 7-8 minutes. Add chile flakes, half the garlic, the carrots, fennel, leek, and onion; cook until soft, 8-10 minutes. Add half the wine; cook until evaporated, 2-3 minutes. Add carrot juice, saffron, thyme, and 1½ cups water; simmer 10 minutes. Purée in a blender; strain sauce. Wipe pan clean; heat remaining oil over medium-high heat. Cook remaining garlic and wine, the clams, shrimp, squid, and tomatoes, covered, until shells open, 5-7 minutes. Add reserved lobster and sauce, the pasta, salt, and zest; cook 5 minutes. Garnish with parsley.
SEAFOOD, PASTA, AND BEAN SOUP (PASTA E FAGIOLI AI FRUTTI DI MARE
Make and share this Seafood, Pasta, and Bean Soup (Pasta E Fagioli Ai Frutti Di Mare recipe from Food.com.
Provided by ratherbeswimmin
Categories Mussels
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the mussels in cold water to cover for 30 minutes.
- Scrub them with a stiff brush and scrape off any barnacles or seaweed.
- Remove the beards by pulling them toward the narrow end of the shells.
- Discard any mussels with cracked shells or that do not shut tightly when tapped.
- Place the mussels in a large pot with 1/2 cup cold water.
- Cover the pot and bring to a simmer.
- Cook until the mussels open, about 5 minutes.
- With a slotted spoon, transfer the mussels to a bowl.
- Place the clams in the pot and cover the pan.
- Cook until the clams open, about 5 minutes.
- Remove the clams from the pot.
- Strain the liquid in the pot through a paper coffee filter into a bowl and reserve.
- With your fingers, remove the clams and mussels from the shells and place them in a bowl.
- Pour the oil into a large pot.
- Add the pancetta, onion, and garlic.
- Cook, stirring frequently, over medium heat until tender and golden, about 10 minutes.
- Add the beans, tomatoes, and calamari.
- Add the reserved juices from the shellfish.
- Bring to a simmer and cook 20 minutes.
- Stir in the seafood and cook until just cooked through, about 5 minutes.
- Meanwhile, bring a large pot of water to a boil.
- Add the pasta and salt to taste.
- Cook until tender.
- Drain the pasta and add it to the soup.
- Add a little of the pasta liquid if the soup seems too thick.
- Stir in the parsley.
- Serve hot, drizzled with extra-virgin olive oil.
Nutrition Facts : Calories 444.8, Fat 8.5, SaturatedFat 1.4, Cholesterol 73.3, Sodium 1061.4, Carbohydrate 56.1, Fiber 8.7, Sugar 5, Protein 34.3
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