Special Company Seafood Pasta

SPECIAL SEAFOOD & SAFFRON PASTA

Steps:

• Bring a large pan of salted water to the boil and have a bowl of cold water to hand. Cut a small cross in the base of each tomato and add to the hot water, then after 15 secs, scoop out with a slotted spoon (but keep the water boiling for the pasta) and plunge into the cold water. Leave the tomatoes to cool for 30 secs, then remove. Use a small sharp knife to peel away the skin, starting at the base where you made the cross. Cut each tomato into quarters then cut out and discard the seeds and any membrane. Cut into small dice, then set aside.
• Add the pasta to the boiling water and cook for 2 mins less than it says on the pack. Meanwhile, heat the oil in a large frying pan (you'll need to use one with a lid) and add the garlic, sizzle for 2 mins until just starting to turn golden, then push to one side of the pan. Increase the heat and add the prawns and scallops, fry for 1-2 mins until the prawns are pink and the scallops are just turning golden, then scoop out of the pan and set aside on a plate. Add the mussels, white wine, saffron (with its soaking liquid) and some seasoning. Cover the pan with a lid and leave to steam for 3 mins until the mussels open (discard any which stay closed).
• Add the lemon zest and juice and the cream to the sauce and check the seasoning. Drain the pasta and add this too, along with the prawns, scallops and diced tomato. Toss everything together, and bubble for another 2 mins, or until the pasta has absorbed some of the sauce and is cooked through. Scatter with parsley and pine nuts and give everything a final toss together.

COMPANY SEAFOOD PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, whisk flour and sour cream until smooth. Add cheese and butter; cook and stir over low heat until thickened. Remove from the heat; stir in crab and pepper. Set aside and keep warm., Place the scallops in a large saucepan with 1/2 in. of water. Cover and cook over medium heat for 5-7 minutes or just until opaque., Drain scallops; add to crab mixture. Add shrimp; cook and stir over low heat until shrimp turn pink. Drain pasta; toss with sauce. Sprinkle with parsley if desired.

SEAFOOD PASTA

Steps:

• In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness., Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired.

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 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.

CREAMY SEAFOOD PASTA

Steps:

• In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.
• Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.
• In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
• Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.
• Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.

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.

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.

QUICK AND AUTHENTIC PASTA POMODORO SAUCE

Steps:

• Begin cooking the pasta noodles in boiling water seasoned with 1 tablespoon kosher salt for approximately 5 minutes. *NOTE: Reserve 2 cups of the pasta water to add to the sauce later. While the pasta is cooking, start the sauce.
• For the sauce, cut the tomatoes in half, then quarter the halves, and set aside. Heat 3 tablespoons of extra virgin olive oil in a large sauté pan over medium high heat, and add three of the garlic cloves to the oil. Tilt the pan so the garlic is immersed in the oil to flavor it as the garlic cooks. Cook until the garlic becomes fragrant and begins to color, then to avoid splatters, carefully add the tomatoes along with their juice to the flavored oil. Cook for 1-2 minutes, stirring and breaking apart the tomatoes as they cook. Pull out the garlic cloves and discard. Continue cooking the sauce for 6-8 more minutes where it will thicken and become creamy as it cooks. Tear the fresh basil leaves into pieces and add to the sauce when cooking is nearly complete.
• As the pasta is cooking, heat the remaining olive oil in a large sauté pan over medium high heat with the remaining garlic. Cook until lightly browned and remove the garlic and discard. Carefully ladle 1 to 1/2 cups of the pasta water 1/4 cup at a time into the garlic infused oil. Transfer the noodles to the pan and continue cooking the pasta for 1-2 more minutes or until the water and oil is absorbed. Divide the noodles among four plates, and top with the sauce. Garnish with more fresh basil and finish with a drizzle of extra virgin olive oil before serving. Or, toss the noodles with the sauce and serve family style

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

CREAMY SEAFOOD PASTA BAKE- A FAMILY HOLIDAY TRADITION

Steps:

• Preheat oven to 425.
• Heat a skillet over medium , drizzle with Olive oil.
• Saute seafood for 1-2 minutes.
• Slowly add wine to deglaze the pan, add shallots, garlic & butter. Stir.
• Add flour, stir to coat seafood.
• Pour in milk or cream, bring to a boil stirring constantly
• Reduce to simmer, sauce should start thicken.
• Remove from heat. Stir in 1/2 the Parmesan.
• Cook, drain and rinse penne pasta.
• Mix bread crumbs into melted butter.
• Layer in casserole dish- pasta, sauce and seafood, bread crumbs, remaining Parmesan.
• Bake 15 minutes or until top is golden and edges are bubbly.
• Serve with a glass of Chardonnay and crusty bread.

HOW TO MAKE SEAFOOD SAUCE

Steps:

• Put the ketchup, horseradish, juice, and sauces in a bowl. Get out a small bowl and put 1/2 cup (115 g) of ketchup into it along with 2 tablespoons (30 g) of horseradish, 1 teaspoon (4.9 ml) of lemon juice, 1⁄2 teaspoon (2.5 ml) of Worcestershire sauce, and 1⁄2 teaspoon (2.5 ml) of hot sauce.Tip: For the most intense flavor, use freshly squeezed lemon juice instead of bottled.
• Whisk the sauce and taste it. Use a whisk or fork to combine the sauce ingredients until they're completely smooth. Then dip a clean spoon into the bowl and taste the sauce. Adjust the flavorings according to your taste. For example, if you want a saltier flavor, mix in a few more drops of Worcestershire sauce. To make it spicier, stir in more horseradish or hot sauce.
• Serve the cocktail sauce with shrimp. Spoon the sauce into a serving bowl and set it out along with boiled and cooled shrimp. Classic cocktail sauce is also great with oysters, clams, and steamed crab legs. Cover and refrigerate the cocktail sauce for up to 1 week. Discard any sauce that you've already dipped into with shrimp or seafood.

SPECIAL COMPANY SEAFOOD PASTA

Steps:

• 1. Earlier in the day I do all the prep work. peel and clean shrimp, toss shrimp shells and heads (if you have heads)in stock pot. put shrimp in a bowl, cover and refridgerate.
• 2. Scrub mussels with a brush, cover with water, put in the flour, cover and refridgerate.
• 3. Make stock: Cover shrimp shells with water, add all shrimp stock ingredients and simmer 20 minutes.Strain out all the solids.
• 4. Cover and refrigerate the stock til needed. You can also freeze this and use in chowders and fish dishes if you have some left over.
• 5. When you are just about ready to eat, chop the onions, celery, and garlic.
• 6. Assemble all your ingredients by the stove, this baby cooks fast!
• 7. Put pasta water on, add salt and olive oil, when water starts to boil, cook pasta aldente, drain well.
• 8. Meanwhile Saute onions and celery until onion turns translucent and celery softens, add garlic and cook a minute more.
• 9. Add 2 cups of shirmp stock, bring to a boil and arrange mussels in a single layer, cover and cook 4 minutes.
• 10. Add shrimp, cover and cook until shrimp are pink and firm.
• 11. Add crabmeat, lobster if you are using it, milk and cream.
• 12. Mix the slurry ingredients, and stir in the middle of the pot, continue to cook until thickened a little,
• 13. Put the pasta in the shrimp mixture, and toss to combine.
• 14. Just heat to serving temperature, taste to adust seasonings. The shrimp stock add so much flavor you might not need any.