SPICY LINGUINE WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
- Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
- Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.
LINGUINE WITH SEAFOOD
Steps:
- Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
- Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
- While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.
LINGUINE WITH MUSSELS AND FRESH HERBS
Provided by Ian Knauer
Categories Herb Pasta Quick & Easy High Fiber Dinner Mussel Healthy Potluck Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
- Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
- Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.
LINGUINE WITH MUSSELS PROVENCALE
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Scrub and debeard the mussels.
- Heat two tablespoons of the oil in a three- to four-quart pot. Add half the onions and one clove of the garlic and saute over low heat until soft but not brown. Stir in one-third of the tomatoes, cook a few minutes so they begin to soften, then add the wine.
- Bring to boil, add the mussels, cover and steam until the mussels open, about 10 minutes.
- Transfer the mussels from the pan to a large bowl with a slotted spoon. Set them aside until cool enough to handle. Meanwhile add the cream to the cooking liquid and cook until the liquid is reduced to one cup.
- Remove the mussels from their shells, reserving eight of them in their shells for garnish.
- Bring a large pot of water to a boil for the pasta.
- Heat the remaining oil in a large skillet. Add the remaining onion, garlic and the sweet red pepper and cook until they begin to brown. Stir in the remaining tomatoes and saute about 10 minutes, until the tomatoes are tender. Stir in the cooking liquid from the mussels and cook a few minutes, until the sauce begins to thicken. Stir in the mussels and thyme. Season to taste with salt and pepper. Set aside until ready to serve.
- When the water is boiling cook the linguine for six to seven minutes, until al dente. Drain and place in a warm serving dish. Reheat the mussel sauce, toss with the linguine and divide among four plates. Garnish each plate with two of the reserved mussels in their shells.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 17 grams, Carbohydrate 103 grams, Fat 26 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 7 grams, Sodium 1245 milligrams, Sugar 8 grams
SEAFOOD LINGUINE
Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h40m
Number Of Ingredients 15
Steps:
- Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
- Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
- Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
- Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.
PASTA WITH MUSSELS IN TOMATO SAUCE
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.
Provided by Martha Rose Shulman
Categories dinner, lunch, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
- Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
- Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
- Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
- Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
- Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
- Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1095 milligrams, Sugar 6 grams
More about "linguine with mussels food"
LINGUINE WITH MUSSELS RECIPE | MYRECIPES
From myrecipes.com
Servings 2Calories 376 per serving
- Heat the olive oil in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; saute 5 minutes. Add tomato and next 6 ingredients (tomato through pepper); bring to a boil. Add mussels; cover and cook 3 minutes or until shells open.
- Remove the skillet from heat, and discard any unopened shells. Let mussels cool. Reserve 10 shells with meat intact. Remove the meat from remaining shells, and add meat to tomato mixture; discard shells.
- Combine water and cornstarch; add to tomato mixture. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. Spoon 1 cup pasta onto individual serving plates; top each with 1 cup sauce, and 5 mussels in shells.
MUSSEL LINGUINE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 2Total Time 10 minsCategory Cheap & CheerfulCalories 677 per serving
- Nonno Contaldo is my mentor Gennaro’s dad, but as far as Nonno is concerned, he thinks I’m his grandson! (You can make of that what you will!).
- I was really surprised to find out that Nonno lives by himself, and I was very impressed to hear that he still cooks for himself every day; although there are always friends and family nearby to help him if he needs it.
- His favourite thing to cook for himself is mussels with pasta, so I’m going to talk you through the recipe as he explained it to me.Get a pan of salted water on to boil.
- Pour a few drizzles of extra virgin olive oil into a separate little pan and put it on a medium heat.
LINGUINE WITH MUSSELS | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
LINGUINE WITH MUSSELS - MRFOOD.COM
From mrfood.com
LINGUINE WITH MUSSELS RECIPE - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
RACHEL RODDY’S RECIPE FOR LINGUINE WITH CLAMS, SQUID (AND ...
From theguardian.com
LINGUINE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CHILLI AND GARLIC MUSSELS WITH PASTA - FISH RECIPES - BORD BIA
From bordbia.ie
PASTA WITH MUSSELS - POSH JOURNAL
From poshjournal.com
35 MUSSELS RECIPES THAT ARE QUICK, EASY, AND ELEGANT ...
From epicurious.com
LINGUINE WITH MUSSELS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GARLICKY SPAGHETTI WITH MUSSELS AND CLAMS RECIPE (WHITE ...
From thekitchn.com
LINGUINE WITH MUSSELS - FOOD STORIES TRAVEL
From foodstoriestravel.com
LINGUINE WITH MUSSELS AND HAKE- BORD BIA
From bordbia.ie
LINGUINE WITH MUSSELS AND CLAMS: EASY AND ELEGANT - MEZZE ...
From mezzeandtapas.com
MUSSEL & NDUJA LINGUINE | BBC GOOD FOOD
From bbcgoodfood.com
LINGUINE WITH TOMATO MUSSEL SAUCE - CANADIAN LIVING
From canadianliving.com
LINGUINE WITH MUSSELS RECIPE | MYRECIPES
From myrecipes.com
SPICY LINGUINE WITH MUSSELS AND CLAMS | GIADZY
From giadzy.com
LINGUINE WITH SEAFOOD (LINGUINE AI FRUTTI DI MARE) RECIPE ...
From mygourmetconnection.com
LINGUINE WITH MUSSELS - COOKING WITH NONNA
From cookingwithnonna.com
PASTA WITH MUSSELS, GARLIC, AND PARSLEY - THE SPLENDID TABLE
From splendidtable.org
SEAFOOD LINGUINE RECIPE - BBC FOOD
From bbc.co.uk
25 EASY AND TASTY MUSSELS PASTA RECIPES BY HOME COOKS ...
From cookpad.com
LINGUINE WITH MUSSELS, BEURRE BLANC AND PARSLEY RECIPE ...
From deliciousmagazine.co.uk
LINGUINE WITH SAFFRON MUSSELS | RICARDO - PINTEREST
From pinterest.ca
LINGUINE WITH MUSSELS - DREAMFIELDS FOODS
From dreamfieldsfoods.com
LINGUINE MUSSEL - RECIPES | COOKS.COM
From cooks.com
BEST LINGUINE WITH BACON, BEER AND PEI MUSSELS RECIPES ...
From foodnetwork.ca
PASTA WITH MUSSELS RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
SPICY MUSSEL LINGUINE RECIPE - MACHEESMO
From macheesmo.com
MUSSELS AND LINGUINE WITH GARLIC BUTTER & WHITE WINE PASTA ...
From kitchenswagger.com
EMERIL'S MUSSELS OVER LINGUINE | EMERILS.COM
From emerils.com
GARLIC, HERBED LINGUINE WITH MUSSELS - WILLIAMS FOOD EQUIPMENT
From williamsfoodequipment.com
LINGUINE WITH SAFFRON MUSSELS | RICARDO
From ricardocuisine.com
LINGUINE WITH MUSSELS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
From onceuponachef.com
ITALIAN MUSSELS & PASTA RECIPE | EATINGWELL
From eatingwell.com
LINGUINE WITH MUSSELS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LINGUINE RECIPES | ALLRECIPES
From allrecipes.com
SPAGHETTI WITH MUSSELS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love