NORTHWEST CREAMY SMOKED SALMON FETTUCCINE ALFREDO
This is my fav. comfort food. I got this recipe from my mother and changed it just a bit. You can use shrimp or any other seafood
Provided by Ashley U
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 mis or until al dente; drain.
- In a medium saucepan, combine cheeses, margarine, milk, garlic powder, basil and stir over low heat until smooth and creamy about 10 to 15 minutes.
- Toss sauce vegetables, smoked salmon, sauce and pasta in a large bowl.
- Sprinkle with nutmeg.
PASTA WITH SMOKED MUSSELS AND TOMATOES
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
- Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
- Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 15 grams, Carbohydrate 93 grams, Fat 19 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 661 milligrams, Sugar 6 grams
SPAGHETTI WITH SMOKY TOMATO & SEAFOOD SAUCE
Chilli, fennel seeds and smoked paprika add warmth and flavour to a rich tomato sauce, served with seafood in this quick pasta dish
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Boil the kettle and heat the oil in a large, deep frying pan. Add the garlic, chilli and fennel seeds, and sizzle for a few mins. Pour the boiling water into a large pan and cook the pasta following pack instructions.
- Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the pasta cooks.
- Drain the pasta 1 min before the end of the cooking time, reserving a cup of the water. Add the pasta to the sauce with the seafood. Simmer for 1-2 mins, adding a splash of the reserved pasta water if it looks too thick. Toss the pasta through the sauce as it cooks. Add the herbs and black pepper, then serve.
Nutrition Facts : Calories 638 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 0.7 milligram of sodium
FETTUCCINE WITH SMOKED TOMATO SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
- Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
- Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
- When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
- Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
- (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)
SMOKED TOMATO PASTA SAUCE
This is for a Cameron Stovetop Smoker. I have no idea how well it would adapt to a different type of cooking device. The resulting sauce is smokey and complex, not really Italian, but definately "wow."
Provided by gourmetmomma
Categories Sauces
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Make an aluminum foil "basket" that fits on the top of your smoker rack and allows clearance between the top of the basket and the lid and sides of the smoker.
- Place the tomatoes, whole garlic cloves, and 1/2 cup fresh basil in the basket. Drizzle with olive oil.
- Place 2 to 4 Tablespoons of wood chips in the bottom of your smoker. (I use Apple for this). Assemble smoker according to manufacture's directions.
- Place smoker on burner on high.
- Cover when wisps of smoke begin to rise, and cook 45 to 60 minutes on medium low.
- Remove from heat, keep covered an additional 10 minutes.
- Uncover. Remove the basil and throw it out. (It is bitter and has given all it's flavor out).
- Remove the garlic pods. If you didn't peel them, squeeze the soft garlic out of the peel. Put the garlic into a medium bowl and mash it with a fork.
- Carefully tilt the aluminum basket into the small bowl and pour the liquid into the bowl (about 1/2 cup of tomato juices).
- Chop the tomatoes and add them to the bowl. Add the remaining 1/2 cup fresh basil, the caramelized onions and salt. Taste and add additional salt if needed. (We used a pinch of smoked salt and it was amazing).
- If you prefer a smoother sauce, puree some or all with your blender or food processor.
- Serve over cooked pasta with some grated fresh parmesan.
Nutrition Facts : Calories 206.2, Fat 14.3, SaturatedFat 2, Sodium 599, Carbohydrate 19, Fiber 4.9, Sugar 9, Protein 4
FETTUCCINE WITH ITALIAN TOMATO SAUCE
A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
- Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
- Meanwhile, cook and drain fettuccine as directed on package.
- Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg
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