Pasta Sauce With Clams Mussels And Shrimp Food

PASTA WITH MUSSELS AND SHRIMP

Steps:

• Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
• Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
• Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.

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.

LINGUINI WITH CLAMS, MUSSELS, ROCK SHRIMP AND CALAMARI IN SPICY TOMATO SAUCE

Steps:

• In a large saute pan, heat the olive oil. Add garlic and shallots, and saute until brown. Add the clams, mussels, and rock shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari. Heat up the pasta (in salted boiling water) then add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl immediately.

PASTA WITH CLAMS AND MUSSELS MARINIERE

Steps:

• In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside.
• In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine.
• Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes.
• Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately.

SPICY LINGUINE WITH CLAMS AND MUSSELS

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.

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.

CLAM AND SHRIMP SPAGHETTI

Steps:

• Melt 2 tablespoons butter in a skillet and add garlic and onions. Reserve a couple of tablespoons of the green part of the onion for garnish. Saute until nearly done. Drain Clams well into a measuring cup. You should get 1/4 to 1/2 cup of juice. Add clam juice, chicken broth and wine to the skillet. Add italian seasonings and bring to a rolling boil. Boil until sauce has reduced somewhat approximately 5 minutes, reduce heat to simmer. Continue to cook while pasta is cooking. If sauce is not to desired thickness you can add some parmesan cheese to help thicken the sauce or a little cornstarch mixture. I like to add about1/4 cup parmesan to the sauce. Sauce should be somewhat thin. When pasta has approximately 4 minutes until it is completely finished, add in the clams and the shrimp. Cook only until shrimp turns pink. Cover and set aside.
• PASTA:
• Prepare pasta according to directions. When finished rinsed lightly. You will want the pasta to retain some heat. Add 2 tablespoons butter which has been broken into smaller pieces, 2 tablespoons Italian seasonings and 1 cup of parmesan cheese. Blend well and cover.
• SERVE:.
• Divide pasta onto 4 dinner plates and top with sauce mixture, topping with parmesan cheese and a bit of reserved green onions.
• NOTES: If you like a lot of sauce with your pasta you can increase the sauce mixture to desired amount.

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat oil in a large heavy pot over medium heat.
• Add garlic,bay leaf and crushed red pepper.
• Saute until garlic is tender (1 min).
• Add wine and bring to a boil.
• Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
• Turn up to medium and cook until sauce is good and warm.
• Add clams, cover and cook for 5 minutes.
• Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
• When clams and mussels are almost all opened throw in the shrimp.
• Cover and cook about 1 1/2 min or until shrimp is done.
• Stir in torn basil leaves and serve.

SPAGHETTI WITH MUSSELS, SCALLOPS AND SHRIMP

Steps:

• Heat oil in 4 or 5-quart saucepan over medium-high heat.
• Add onion and saute until golden;add garlic and saute an additional 30 seconds.
• Stir in wine,basil and marjoram and cook 1 minute.
• Add tomatoes, increase heat and boil 5 minutes.
• Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
• Add scallops and shrimp.
• Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
• Season to taste with salt and pepper, add spaghetti and toss gently to mix.
• Serve immediately, with freshly grated parmesan, if desired.
• Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.

SIMPLE BASIC PASTA SAUCE

Steps:

• Heat olive oil over medium heat in a large pot. Add garlic and red pepper flakes; cook until garlic is soft and fragrant, making sure to not burn, about 1 minute. Pour in tomatoes. Bring to a boil; reduce heat and simmer, uncovered, until sauce has reduced and thickened, about 1 hour.