Shrimp And Clams In Tomato Sauce With Shell Pasta Food

SHRIMP SPAGHETTI WITH TOMATO SAUCE

Steps:

• Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
• Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
• Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
• Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
• Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
• In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

STEAMED CLAMS IN SPICY TOMATO SAUCE

Steps:

• Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
• Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
• Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
• Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
• Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish

SEAFOOD PASTA

Steps:

• Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
• Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
• Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
• While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
• Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
• Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
• Cook the scallops for 1-2 minutes per side or until browned and opaque.
• Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
• Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
• Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
• Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
• Sprinkle with parsley, then serve.

CLAMS IN RED SAUCE

Steps:

• Tear the basil and wash. Set aside about a 1/4 cup of washed basil leaves.
• Slice up ten cloves of garlic. Saute garlic with 2 Tbsp of olive oil on medium heat for 2 minutes in sauce pan.
• Blend whole plum tomatoes on pulse setting or use hand and squeeze them to break them up in a bowl. Be careful not to make a mess if using the squeezing method.
• Add tomatoes and all the tomato paste to sauce pan. Add 4 ounces of water, all the salt, pepper, and red pepper flakes. Stir to combine and cook for 15 minutes on medium low.
• Wash clams to remove any sand or debris.
• Heat a clean large pan on medium-high and add 4 oz. of water and clams. Cover.
• Clams should open within 5-10 minutes. Remove clams as they open. Continue to cook unopened clams for 10 minutes and remove all the open ones. Place all the open clams in a serving bowl and set aside.
• After 10 minutes discard any unopened clams. In the empty clam pan add half the sauce and heat for 1 minute on medium-low. After 1 minute add the clams to the sauce. Stir it all together and turn off heat.
• Add basil to pan, stir it all together and serve. Serve in plates with a drizzle of olive oil, and some crusty bread. Use remaining sauce if needed or dip the bread into it. Enjoy!

SEAFOOD PASTA

Steps:

• Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
• Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.

PASTA WITH MIXED SEAFOOD (PASTA ALLA POSILLIPO)

Steps:

• Gather the ingredients.
• Place shrimp, squid, mussels, and small clams in 4 different bowls of cold water with 1/2 teaspoon of coarse salt added to each and soak for 30 minutes.
• Drain the shrimp and rinse under cold running water, then shell and devein them. Place the shrimp in a small bowl and put the shells in a small saucepan.
• Pour the 2 cups cold water over shells, place the saucepan over medium heat, and simmer for 30 minutes.
• Strain the broth (it should yield about 1 cup), discard the shells, and set aside broth until needed.
• Meanwhile, place a large saucepan with 1/4 cup of the olive oil over medium heat. When the oil is warm, add the garlic and saute for 2 minutes.
• Add the tomatoes and white wine. Simmer for 30 minutes, seasoning to taste with salt and pepper.
• Pass the contents of the saucepan through a food mill , using the disc with the smallest holes, and into a flameproof enamel casserole dish.
• Set the casserole dish over low heat to reduce the liquid for 15 minutes.
• Meanwhile, drain the squid and rinse under cold running water.
• Place another medium-sized saucepan with 1/4 cup of the olive oil over low heat. When the oil is warm, add the squid and saute for 5 minutes.
• Season with salt and pepper and add the shrimp broth a little at a time and simmer until the squid is tender, for 10 to 20 minutes, depending on the size of the squid, adding more broth as it evaporates in order to keep the squid in liquid.
• Bring a large pot of cold water to a boil and add salt to taste. Once the squid is cooked, add the pasta to the boiling water and cook for 8 to 11 minutes depending on the brand: that is, 1 minute less than for normal al dente.
• As the pasta cooks , drain the mussels and clams, scrub them under cold water, then place in a large skillet with the remaining 1/4 cup of olive oil. Place over high heat, cover, and cook for 10 minutes, by which time they should be opened. Discard any that remain unopened.
• Add the shrimp to the pan with the squid and cook for 3 minutes. When the pasta is ready, drain it and transfer it to the skillet with the mussels and clams. Add the tomato sauce with the shrimp and squid, then mix very well and let cook for 1 minute more to let the pasta to absorb some of the sauce.
• Transfer to a warmed serving platter, sprinkle with the whole parsley leaves, and serve.

LINGUINE WITH SHELLFISH SAUCE

Steps:

• Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
• Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
• Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

SHRIMP BROTH AND PASTA

Steps:

• For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
• Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
• Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
• For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
• Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.

ONE PAN SHRIMP AND PASTA IN TOMATO CREAM SAUCE

Steps:

• Season shrimp with salt and pepper. Melt butter over medium heat in a large skillet. Add shrimp to skillet and saute for 3-4 minutes, or until shrimp have just turned pink on both sides (stirring frequently). Transfer shrimp to a plate and set aside.
• Add chicken broth, pasta sauce and Italian seasoning to skillet and stir to combine. Increase heat to high and bring to a boil. Add pasta and return to a boil. Reduce heat to low. Cover and simmer for approximately 12 minutes, or until pasta is tender.
• Add heavy cream and stir well to combine. Add cooked shrimp and cook an additional 1-2 minutes, or until shrimp are heated.
• Season with additional salt and pepper, if desired and garnish with chopped fresh basil.

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.

MUSSELS PASTA IN TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm), about 8-10 minutes or according to package directions. Drain well and set aside.
• In the meantime, heat oil in a shallow saucepan or large skillet over medium-high heat for 2 minutes until the hot oil is sizzling hot and shimmering. Add onion and garlic and sauté until fragrant and soft, 2-3 minutes.
• Add mussels and wine. Cover the lid and steam for 6-8 minutes until all shells are wide open. If you don't have a lid to cover, stir occasionally to help the mussels cook evenly.
• Reduce the heat to medium, and add in tomato sauce and cooked pasta. Toss well to combine and bring the sauce to a simmer, about 3-5 minutes. Stir in cherry tomatoes and season with salt and pepper.
• Sprinkle parmesan and parsley on top and serve immediately.

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.

RED CLAM SAUCE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

LARGE SHELL PASTA WITH SEAFOOD SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add garlic and dried red pepper and sauté until fragrant, about 1 minute. Mix in tomatoes with reserved juices, reserved clam juices, 2 tablespoons parsley, basil and anchovy paste. Cover skillet and cook 15 minutes. Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt and pepper.
• Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 tablespoons parsley.

SHRIMP, CLAMS, AND SCALLOPS PASTA

Steps:

• Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
• Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
• Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

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.