Spaghetti and Mussels in White Sauce: A Delicious and Elegant Seafood Pasta.
Linguine/Spaghetti with mussels white sauce Linguine e Cozze.
To print:
Ingredients:
2 lbs. mussels
1 lb. linguine/spaghetti
4 tablespoons extra virgin olive oil
3 to 5 small cloves garlic
1 tsp hot pepper flakes (optional)
Handful parsley
Salt for pasta
Directions:
Step1# Rinse mussels, pull beard from side, discard any open ones. Place in a large pot and cover with lid. -On high heat let them cook for a few minutes until open but not fully cooked.
Step2# Remove shells an place in a small bowl. Filter the water using a paper towel. Keep a few shells for decorating plate.
Step#3- Large pot filled with water add your salt and bring to a boil. Add your linguine/spaghetti.
Step#4- In a sauté pan on medium heat add oil, garlic and parsley. Careful not to burn garlic. Once oil is sizzling add chili flakes. Add the mussels in its water. Cook until your pasta is ready.
Strep#5- When pasta is just under al dente remove and add directly to sauté pan. Stir until all well mixed. You can add a ladle of pasta water if needed.
Step#6- Plate and garnish with parsley and mussels in shell. Enjoy!
Buon appetito!
Italian Grandma Makes Linguine with Clams
LINGUINE with CLAMS:
50 Little Neck Clams (or your favorite type of clams)
Olive Oil (about 4-5 tablespoons)
½ cup onion, minced
4-5 garlic cloves, sliced
1 teaspoon of hot red pepper flakes (or as desired)
1 cup white wine
½ cup chopped parsley
1 pound Linguine pasta
Salt & black pepper
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Giada De Laurentiis' Linguine with Shrimp and Lemon Oil | Everyday Italian | Food Network
Giada adds lemon zest and arugula to this elegant pasta dish with frozen shrimp!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Linguine with Shrimp and Lemon Oil
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4 to 6 servings
Ingredients
For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested
For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the 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 pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
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Giada De Laurentiis' Linguine with Shrimp and Lemon Oil | Everyday Italian | Food Network
CREAMY ASPARAGUS LINGUINE, sexy recipe! #shorts
Let me show you how to make my super easy CREAMY ASPARAGUS LINGUINE! It is the perfect recipe for a quick lunch! #shorts
Ingredients (serves 4):
-360g linguine
-400g asparagus
-half a red onion (or 1 small shallot)
-half a glass of water
-120g cream cheese
-a pinch of salt
-a pinch of pepper
-extra virgin olive oil
In a pan over medium-low heat, sizzle your onion and chopped asparagus with some extra virgin olive oil for a couple of minutes.
Add half a glass of room temperature water, cover with a lid and cook for about 10 mins or until the asparagus is soft.
Season with a pinch of salt and pepper, then add your cream cheese. Blend everything with a hand blender until super creamy.
Boil your linguine in some salted water, drain, then add them into your sauce. Give it a nice stir to combine all the flavours together.
Buon appetito!
#linguine #asparagus #pasta #shorts
5 Pro Chefs Make Their 5-Ingredient Pasta Recipes | Test Kitchen Talks | Bon Appétit
Join Brad Leone, Melissa Miranda, DeVonn Francis, Chrissy Tracey, and Zaynab Issa in the Bon Appétit Test Kitchen as they each prepare a tantalizing pasta dish with only 5 different ingredients.
See Chrissy’s full Pasta with Sun Gold Tomatoes and Balsamic Glaze recipe here:
Director: Amanda Veitia
Director of Photography: Ben Dewey
Editor: Michael Imhoff
Producer: Parisa Kosari
Associate Producer: Dimitri Lazarashvili
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operators: Jeremy Harris
Audio: Rachel Suffian
Culinary Producer: Mallary Santucci
Associate Culinary Prouder: Katrina Zito
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Stephanie Cardone
Supervising Editor: Eduardo Araujo
Post Production Coordinator: Scout Alter
Assistant Editor: Diego Rentsch
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious
--
0:00 Introduction
0:33 Brad’s Anelletti and Shrimp Pasta
3:49 Zaynab’s Bucatini with Calabrian Chile Paste
6:43 Melissa’s Ditalini with Pancetta and Peas
10:39 Chrissy’s Pasta with Sun Gold Tomatoes and Balsamic Glaze
14:14 DeVonn’s Spaghetti Alla Chitarra with Squid Ink
18:42 A Word From Brad Leone
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
HOW TO MAKE THE BEST SHRIMP PASTA BETCH
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????Recipe Below????
????SIMPLE. TASTY. BEAUTIFUL.????
PASTA WITH SCAMPI
Ingredients:
Spaghetti
Fresh, skin on shrimp
Butter
Olive oil
Salt
Pepper
Parsley
Peperoncino
Instructions:
Begin with cleaning the shrimps as well as possible. Leave the tail and peel off the rest. If you see a black strip across the back of the shrimp, slice down it and clean it out. In a pan, add in around 1/3 stick of butter, with a good drizzle of olive oil. Place down the shrimp and season with salt and pepper. Cook on high heat on both sides for a little over a minute. Remove the shrimp. Begin cooking your pasta in salted boiling water. In the same pan, add your chopped garlic, cook for 2 mins ish and add your peperoncino or red pepper flakes. Add the shrimps back in. Add the spaghetti into the pan. Add parsley. Add some pasta water. Toss together and serve! ENJOY! Buon APPETITO BETCH!