Pasta and seafood is a topic for a whole cookbook, and maybe for a series of books. Depending on the regional characteristics, specialties, types of pasta, the basis for the sauce - cream, tomato paste, olive oil, on which seafood is taken, each time a new taste is obtained, and therefore a new recipe of pasta-frutti-di-mare, pasta products with seafood.
Pick your recipe
You will need
-
- Grand Seafood Pasta
- 500 grams of paste like linguine (Linguine) or fettuccine (Fettuccine)
- 1 cup olive oil
- 1 glass of white wine
- 3 tablespoons unsalted butter
- 1 teaspoon of salt
- 1 teaspoon red pepper powder
- ¼ cup chopped garlic
- 1 cup fresh parsley
- 500 grams of prepared peeled king prawns
- 500 grams of scallop
- 1 cup freshly chopped clams
- 1 cup canned crab meat
- 1/4 cup grated Parmesan
- Penne pirate (Penne alla corsaro)
- 500 gram pasta pene (short corrugated hollow tubes)
- 2-3 cloves of garlic
- 1 cup olive oil
- 1 chili pepper
- 1 can of anchovies
- Seafood cocktail (mussels
- mollusks
- shrimp)
- 1 tablespoon tomato paste
- 1 cup fat cream
- 1 glass of cognac
- Cuttlefish ink spaghetti with shrimp sauce (Spaghetti neri in crema di scampi)
- 250 grams of spaghetti
- 1 white part of the leek stalk
- ¼ cup olive oil
- ½ cup cream
- 250 grams peeled shrimp
- 1 sprig of thyme
- Salt
- pepper
Instruction manual
1
Grandiose pasta with seafood Melt butter in a wide and deep thick-walled pan. Sauté the garlic and add the olive oil, wine, salt, pepper and parsley. Warm up for 5 minutes. Put scallops, shrimp, shellfish and crab meat into the pan in turn and warm them for another 5 minutes. Turn off the fire.
In a large wide pan, bring to a boil 3 liters of water, salt, add a couple of tablespoons of olive oil, pour in the pasta and cook for 8 - 10 minutes. Drain the pasta and mix with the sauce, shaking the pan. Put on a dish, sprinkle with grated cheese.
2
Penne pirate (Penne alla corsaro) Boil the foam in salted water. While the paste is preparing to heat the olive oil, fry the peeled and chopped cloves of garlic, chopped chili pepper and peeled anchovy fillet on it. When the garlic is browned, add seafood. Pour a glass of cognac and a spoonful of tomato paste. When the alcohol evaporates pour in the cream. Wait until the sauce acquires a creamy consistency and turn it off. Drain and add the penne to the sauce. Shake the pan a couple of times. Serve with lemon wedges.
3
Spaghetti with cuttlefish ink with shrimp sauce (Spaghetti neri in crema di scampi) Heat olive oil in a pan, reduce heat to medium and fry leek until soft with a sprig of thyme. Add cream, salt and pepper and warm for 2-3 minutes. Puree the braised leek in a blender. Fry the prawns in oil, add the creamy sauce and adjust the salt and pepper to taste.
4
Boil spaghetti. Drain. Add the sauce.
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