How To make Linguine Gamberini (Garlic Shrimp Sauce)

Spaghetti gamberi, pesto di avocado e stracciatella (Luca Abete)

Frutti Di Mare Recipe | Frutti Di Mare Della Nonna | Italian Grandmother's Frutti Di Mare

Nonna Antonietta is here today with some treasures from the sea! First things you learn as a kid in Italy is how to clean clams from the shell and roll spaghetti around the fork. Come along and follow Alessandros lovely grandmother creating the most amazing ???????????????????????? ???????? ????????????????. It truly is to die for!

All you need for 4 portions:
- 500g seafood: shrimps, squid, plaice, baby octopus
- 400g clams (vongole)
- 2 cloves garlic
- Extra virgin olive oil
- 500g cherry tomatoes
- Pinch of fresh parsley
- Chili
- Salt

How to:
1. Place the clams in cold water and add quite a lot of salt (about 20g) and let soak for about 2 hours.
2. Start cooking when almost two hours have gone. Cut squid and baby octopus in chunks. Leave the shrimps and plaice as it is. If you use any other kind of fish (cod, salmon) leave the whole filé as it is - as it will break by itself in the sauce.
3. Pour a generous amount of olive oil to a pot and add the cleaned garlic cloves and shrimps, squid, plaice and baby octopus. Add just a little bit of salt (not too much, the fish is already salty) and chili. Cook for 10 minutes on medium temperature with the lid on. Add a bit of olive oil if needed, remember be generous here!
4. Cut the cherry tomatoes in half.
5. Drain the water from the clams and add them to another pan. Let them open up slowly on medium heat with the lid on.
6. After 10 minutes, add the tomatoes in the fish sauce and mix well. Taste and adjust with salt if needed.
7. Check on the clams, they should all be open when they are ready. Leaving also a lot of water in the pan, which will be used later for the taste.
8. Drain the water from the clams into another bowl and start cleaning the clam from the shell.
9. Place a kitchen cloth (or a coffee filter if you don't have it) to a colander and put it on top of the cleaned clams. Pour the excess water previously drained from the clams, through the cloth (or coffee filter) and on top of the clams again. In this way you filter out any possible sand but leave the amazing taste of the sauce.
10. Add the filtered water and the cleaned clams in the fish sauce and mix everything together.
11. Add the fresh parsley - you don't need to chop it if you want to remove it later, otherwise chop it before adding.
12. Put the lid on and let the fish sauce cook slowly 10 more minutes.
13. Cook spaghetti or linguini, drain one minute before it is ready according to the package. Add the pasta to the pan with the fish sauce and let cook for the last minute.

Buon appetito!

Website:

Best Gamberoni Pasta

Recipe:

Creamy Cajun Shrimp Pasta || Jerene's Shrimp Recipe || Jerene's Eats

#tastyshrimprecipes #cajunfettucinealfredo

Hey there foodies! ????????‍????????‍???? Thanks for stopping by. Today you're gonna be experiencing an irresistible but easy Shrimp dish with a Cajun/Creole flavour to it. It does have a little heat but that heat comes with flavour and is totally manageable. Perfect for spoiling yourself at lunch or enjoying with the family at dinner time.

Please remember to send me pics when you try my recipes so I may repost them on Instagram and please don't forget to subscribe to show my channel some love. Enjoy!

INGREDIENTS:
Remember, anything added off camera will be stated below so you won't miss out ????

1lb RAW Shrimp peeled deveined rinsed in water and lime juice
Shrimp seasoning:
2 tablespoons olive oil
1 teaspoon garlic powder
Cajun seasoning
1/4 teaspoon cayenne powder
2 teaspoons onion powder
2 teaspoons Paprika
Salt as desired if your cajun seaoning has no salt
.....
250 - 300 grams spaghetti or fettucine
....
1 tablespoon corn oil
1 small onion finely diced
1/4 cup finely diced red bell pepper
.....
Sauce:
1 tsp Corn oil
1 1/2 tablespoons unsalted butter
4 cloves garlic, minced
1 1/3 cup heavy/whipping cream
1 bay leaf
4 -5 sprigs Fresh thyme
salt as desired
Cajun seasoning to taste
1/2 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Ground black pepper as desired
1/4 teaspoon dried oregano (optional)
1 1/4 cup or more Parmigiano Reggiano Cheese (please grate your own)
A few tablespoons Mozzarella

Servings: 3 - 4

NOTES: This dish is best served hot and immediately. If you MUST reheat it...put some whipping cream or heavy cream in a pan with a little cheese and once it melts stir in the leftover pasta. Stir slowly till everything comes together.

........
HERES A CAJUN SEASONING RECIPE (If you don't have any in your cupboard):
3 TBSP PAPRIKA
2 TSP CAYENNE PEPPER (MORE OR LESS TO YOUR TASTE)
2 TBSP DRY OREGANO
2 TBSP GARLIC POWDER
BLACK PEPPER
2 TBSP ONION POWDER
SALT IF YOU DESIRE
...........
SEE YOU NEXT TIME

Chef in Cucina - Fettuccine, aglio, olio, peperoncino e gamberi rossi

rete8.it

LINGUINE AI GAMBERI shrimp pasta made in Italy - so simple, ready in 15 mins

Linguine ai gamberi (with shrimps) is a classic Italian dish that combines the simplicity of Italian cuisine with the fresh taste of sea. It is so easy to prepare and ready in just 15 minutes.
All ingredients are displayed in my video recipe, just make sure you buy quality ingredients, possibly 100% made in Italy.

For any questions just ask me.

Copyright by Marco Dilenge

#linguineaigamberi #shrimppasta #linguineshrimps