How To make Linguini with Seafood Buon'Appetito
2 tb Olive oil
3 Shallots chopped
- or green onions 1 ts Grated lemon rind
1/2 ts Red chili pepper flakes
2 tb Parsley, chopped
12 lg Shrimp or prawns
12 Scallops
1/2 c White wine
2 lb Mussels
28 oz Tomatoes, canned
1/4 c Basil, fresh, shredded
1 lb Linquini
Serve pasta and sauce in a large bowl on the table and let people help themselves. Vary the seafood according to your tastes. If you prefer a vegetarian version, saute mushrooms and peppers instead of seafood and add into tomato sauce. Grated parmesan is traditionally not offered with seafood dishes. 1. In a large skillet, heat olive oil on medium-high heat. Add shallots and
garlic. Saute for 1 minute or until softened slightly, then add lemon rind, parsley, shrimps and scallops. Saute together until shrimps just turn pink and scallops are translucent, about 1-2 minutes. Remove with a slotted spoon from skillet. Season with salt and pepper. 2. Add white wine to skillet, bring to boil and add mussels. Cover and
steam mussels until they open, about 3 minutes. Remove mussels from skillet and reserve with shrimps and scallops. Discard any mussels that do not open. Remove mussel meats from half the mussels, leaving remainder in their shells. 3. Meanwhile drain tomatoes and chop, reserving juice. Add tomatoes, juice
and chili flakes into skillet and bring to boil. Stir in 2TB basil and simmer for 10 minutes to combine flavours. Season with salt and pepper. Sauce can be made ahead to this point. 4. When ready to serve: bring a large pot of salted water to boil. Add
pasta and cook until al dente, about 10-12 minutes. Drain well. 5. Return seafood to sauce, sprinkle with remaining basil then reheat. Toss
with pasta and serve.
How To make Linguini with Seafood Buon'Appetito's Videos
SEAFOOD SPAGHETTI (PASTA PESCATORE STYLE) - theitaliancookingclass.com
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Seafood pasta pescatore style, (seafood and pasta) is a great combination and this makes sense why it is so very popular world wide. Seafood is a great healthy food group to have and enjoy with great flavours that seafood combination can create in conjunction with pasta, giving you obviously a seafood pasta.
Pescatore means fisherman, which is plain to see and generally why a fisherman's (pescatore) delights would be seafood and this is what a pescatore would cook up when out at sea or even back from the days catch because the seafood would be the freshest, most flavoursome and succulent. All this in addition to the simplicity of the whole dish with the ease of cooking the pasta and combining everything to create wonderful seafood flavours to make a seafood pasta (Pescatore Style) this meaning Seafood Pasta fisherman style.
The beautiful seafood pasta you see in this video contains pescatore style delights such as prawns, mussels, calamari and fish.These seafood delights in this seafood pasta are sweet, succulent and full of flavour. Also they are specific for the cooking time of the recipe so that everything will cook on time at the right texture to give an awesome base and taste sensation for the taste buds.
Seafood pasta pescatore style can be made in different ways with different seafood preferences, this comes from the understanding that we have beautiful creative processes and abilities as humans that allow us to be imaginative and original to add flamboyance and fun in our lives.
Seafood pasta pescatore style, is a simple easy way to enjoy fresh, succulent, healthy tasty seafood, along with the great healthy combination of pasta this gives a very simple dish of Seafood Pasta.
Pescatore Style is a traditional way to enjoy these mouth watering seafoods, with flavours that excite the taste buds and give everlasting memories of taste which give energy vibration so powerful that it triggers our memory to retain the experience forever.
Please try this fabulous recipe of Seafood Pasta (Pescatore Style) because it is a long proven recipe withstanding the test of time.
Thank you and BUON APPETITO.....from theitaliancookingclass.com
RECIPE
This is a classic seafood pasta pescatore style dish served in many regions of Italy and many Italian restaurants around the world. Cooked with mussels, prawns, calamari and fish this is a beautiful flavoured pasta and here we cook it with tomatoes. Pasta, particularly spaghetti, goes fantastic with seafood. See recipe/method below.
INGREDIENTS;
Olive Oil
White Wine
Salt
Sliced Garlic
Calamari (chopped)
Prawns (fresh)
Mussels (fresh)
Fresh Fish Fillets (chopped)
Tomato (puree)
Parsley (chopped)
METHOD:
-bring 3 litres of water to the boil for the pasta
-salt boiling water to taste
-add spaghetti (250grams)
-stir spaghetti every 15 - 20 seconds in the first minute or so as not to stick
-stir spaghetti (once) every minute there after
For Sauce:
-heat oil in pan till hot
-add calamari and prawns and cook for approximately one minute
-add mussels and allow to open slightly
-add fish
-add salt to taste
-add garlic
-cook for 1 - 2 minutes
-add wine and allow to evaporate
-add tomato with a pinch of salt to season tomato
-stir through and cook for approximately 3 minutes
-always checking pasta as you go
-place lid on and lower heat
-you will find a lot of moisture at this point, (don`t concern yourself as the added pasta will absorb much of this moisture whilst cooking in the sauce)
-check pasta to see if ready and strain 2 minutes before required cook time (look at packet instructions)
-add to sauce stirring thoroughly and allow pasta to cook and the sauce to stick to the pasta.
Italian Sub @NickDiGiovanni @itsQCP
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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!
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Gennaro's Fish Spaghetti
Food Tube favourite Gennaro is back - transporting us to the Italian coast with this colourful and easy fish spaghettini recipe.
Using succulent pieces of grey mullet in a rich tomato sauce it's not hard to see why this grand papi of Italian cuisine finds this dish so fantastico!
What's your favourite fish dish? If you have any great tips to share comment in the box below and if you want to see more of Gennaro subscribe to his own channel here:
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The Perfect Guide to Pasta Shapes |
Wine & Pasta | Gennaro Contaldo |
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