Creamy Garlicy Seafood Marinara

CREAMY GARLIC SEAFOOD PASTA

Steps:

• In a large pan, add a splash of oil and allow to heat up.
• Season the seafood with salt and pepper then cook in batches until golden brown.
• The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
• Remove the seafood from the pan and set aside.
• In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
• Bring to a simmer and allow to reduce by half.
• Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
• Add the seafood (and any of its resting juices) and parsley and stir to combine.
• Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

SEAFOOD MARINARA PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

CREAMY GARLICY SEAFOOD MARINARA

Steps:

• Cook pasta as per packet directions (time to have ready for step 10, it needs to be warm, if it goes cold it will stick together and the sauce won't coat it well).
• Lightly steam vegetables (I normally do in the microwave for a 30 to 60 seconds).
• Add 2 tablespoons of oil and heat over a medium to high heat in a large frypan or wok, cook fish till just done, remove to a plate.
• Add more oil, if required and cook the prawns till just cooked through, remove to a plate.
• Add more oil, if required and cook the scallops till just done, remove to plate.
• Wipe out the frypan and add more oil and heat up over medium to high heat and quickly cook the squid rings to just done and remove to plate.
• Wipe frypan clean and heat 1 teaspoon of oil over low heat and add the garlic, ginger and chillies and cook till fragrant.
• Add the cream and sour cream and lightly simmer for 2 to 3 minutes.
• Add the cooked seafood and lightly steamed vegetables and stir to coat, lightly simmering for 2 to 5 minutes till heated through.
• Add cooked pasta and spring onions, stirring to coat the pasta with the sauce.
• Serve and enjoy.

SEAFOOD MARINARA

Steps:

• In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Add white wine and simmer for 2 minutes. Stir in tomato sauce and red pepper flakes. Bring sauce to a simmer and stir in the shrimp. Cook for 1 minute and stir in scallops. Simmer for 2 minutes. Stir in parsley and toss with pasta. Serve immediately.

SEAFOOD MARINARA

Steps:

• Place the mussels and/or clams in a saucepan and pour in the wine. Cover tightly and cook over a high heat for a few minutes, shaking the pan occasionally until all the shellfish have opened - discard any that do not.
• Strain through a sieve reserving 2/3 cup of the cooking water - not the bottom part where the grit is. Remove the meat from the shells and reserve.
• Meanwhile cook the spaghetti according to pack instructions until al dente.
• While the spaghetti is cooking heat the oil in a heavy based frying pan, add the garlic and chili and saute for 20 secs. Tip in the shrimp and saute for a further minute.
• Pour in the tomato sauce and the reserved cooking liquor. Bring to a gentle simmer, then stir in the cooked shellfish, basil and parsley. Season to taste and allow to just warm through.
• When the pasta is cooked, drain and return to the pan. Pour in the seafood sauce and fold together until well combined. Serve at once.