Linguine with Calamari in Tomato Sauce
Today I would like to share with you my Linguine with Calamari in Tomato Sauce recipe.
Written recipe:
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Calamari with Tomato Sauce Recipe - Moroccan Style - CookingWithAlia - Episode 71
To view written recipe, click here:
How to make a simple, healthy, and absolutely delicious calamari dish with a flavourful tomato sauce - Moroccan style.
????Squid Ink Spaghetti with Clams & Cherry Tomatoes ????
Squid (and often cuttlefish) ink is a classic ingredient in Venetian cooking, as well as in the Veneto and throughout the Dalmatian coast. It’s most commonly used to braise cuttlefish or calamari, mixed into pasta doughs, and stirred through the risotto.
This simple, classic seafood dish with the squid ink Nero di Seppia spaghetti can be found throughout Italy. This recipe looks fancy but it’s very easy to make in under 30 minutes and the flavor is delicious!
???????? Ingredients for 4 people:
• 12 ounces pasta
• 1 jar of black squid ink
• 1 pound clams
• 2 teaspoons olive oil
• 6 cloves garlic (thinly sliced )
• 2 Tablespoons tomato paste
• 10 ounces cherry tomatoes (halved)
• 1/3 cup white wine or dry vermouth
• ½ teaspoon red pepper flakes
• 1/2 cup chopped basil
• 1 cup of cooked pea
• 1 cup of baked pumpkin
• 4 Tablespoons butter salt
• Freshly ground black pepper
✅ Instructions
Bring a large pot of salted water to a boil.
In a large skillet heat olive oil on medium-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
Cook the pasta till al dente, reserving ½ cup of the pasta cooking water and drain the pasta,
While the pasta cooks, add the claims to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.
Add the cooked pasta, 1 jar of black squid ink and mix gently, butter, and half the reserved pasta cooking water to the skillet with the clams & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
Garnish with remaining cooked pea and baked pumpkin before serving.
Serve hot ????
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Seafood Pasta Recipe | Spaghetti, Mussels, Clams, Calamari, Shrimp
The ultimate Italian Seafood Pasta recipe! Spaghetti with clams, mussels, calamari, squid, shrimp and scampi— a seafood lover’s dream! #pastarecipes
This classic Italian pasta dish is called ‘Spaghetti allo Scoglio’ in Italian. It is popular year-round wherever and whenever fresh seafood can be found. It’s a rich and delicious special occasion dish which is often served on Christmas Eve when Italians don’t eat meat. Gordon Ramsay: move over! Italian Grandma Lulu is here.
WRITTEN RECIPE?
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In this PIATTO™ video recipe, we present:
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Seafood Pasta Recipe | Spaghetti, Mussels, Clams, Calamari, Shrimp
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In this PIATTO™ video recipe, we'll watch an Italian Grandma cooking the classic seafood recipe from Italy: Spaghetti allo Scoglio! Learn how to make seafood pasta the authentic Italian way, served in restaurants and homes throughout Italy all year-round.
Sometimes called Seafood Marinara Pasta abroad, this is the definitive seafood pasta recipe! Rich in shellfish (mussels and clams) as well as squid, calamari and shrimp, this pescatarian recipe has it all. Grandma Lulu even adds something extra special she found at the grocery: mantis shrimp!
TIP: To save money or time, use pre-prepared shellfish meat and clam juice instead of buying the shellfish fresh in the shell. We think our Italian Grandma's recipe is the best —and think you'll agree— but feel free to adjust the quantities of seafood or leave something out if you prefer.
INGREDIENTS (SERVES 4-5)
Mussels - 500 g
Clams - 500 g
Scampi - 4
Shrimp - 250 g
Calamari - 2
Squid - 1
Mantis Shrimp - 4 (OPTIONAL)
Other ingredients:
Cherry tomatoes - 10, halved
Tomato puree - 2 tbsp
Parsley - handful
Fresh garlic - 5 cloves
Fresh red chili pepper - one
White Wine - 1/2 cup (such as Pinot Grigio)
spaghetti - 320 g
Olive Oil, Salt, Pepper - to taste
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TABLE OF CONTENTS
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0:00 - intro
0:16 - ingredients
0:29 - seafood prep
1:26 - cooking clams and mussels
2:40 - cooking calamari, squid and scampi
4:34 - sauce preparation
6:47 - finishing with pasta
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Fettuccine Marinara (squid ink fresh pasta) with Chef Dona
The Marinara! the most consumed seafood pasta in the World! I'm about to show you from start to finish how to create a delicious bowl of fettuccine with marinara sauce.
This particular recipe doesn't have Napoli sauce in it but Cherry Tomatoes, which is what we call in bianco
Watch it through and let me know what do you think about it
15 Minute Fresh Cherry Tomato Pasta
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15-minute Cherry Tomato Pasta
1 lb pasta of choice
3-4 garlic cloves, thinly sliced
¼ cup extra virgin olive oil
2 pints cherry tomatoes
6-7 leaves fresh basil, thinly sliced
1 tsp black pepper
Salt to taste
¼ cup fresh parmesan cheese (add more if you like)
Pasta water as needed
Bring a large pot of water to a boil seasoned with salt.
In a large skillet pour the olive oil and add in the thinly sliced garlic.
Turn the heat to medium heat and let the garlic infuse with the oil until golden brown, this should take about 3-4 minutes.
At this point you can cook the pasta when water is at a boil, so it will be ready at the same time as the sauce. Cook the pasta shy 2 minutes of al dente as per package directions.
Add in the whole cherry tomatoes and stir them around until they soften and start to burst. You can use a wooden spoon to help with this until it reaches a saucy consistency, this takes about 7-8 minutes.
Add in fresh basil. Season with pepper and salt.
Drain pasta (but reserve the water) and add it in to the skillet. Pour in about ½ cup of the pasta water and stir.
Keep stirring the pasta around the skillet for about 2 minutes.
Adjust for seasoning and pasta water, and add parmesan cheese as you like.