Unforgettable Recipe. SEAFOOD PASTA MARINARA
Seafood pasta marinara is all about the freshest combination of your favourite seafood with sweet tomato sugo. Mine has calamari rings, prawns, mussels, and vongole all cooked to perfection. This seafood dish is paired with steaming hot fettuccine which soaks up all the juices and flavours in every single strand..meaning you get an burst of the Mediterranean with every single twirl of pasta!
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#marinara #seafoodpasta #pasta
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Seafood Pasta Marinara
1:07 Introduction to Seafood Pasta Marinara
1:36 Ingredients for Seafood Pasta Marinara
2:52 How to Clean Mussels and Vongole
3:23 How to Make the Sauce
9:43 How to Cook Pasta
10:48 Combine Pasta with the Sauce
12:56 How to Serve Seafood Pasta Marinara
14:19 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
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Calamari Fritti (Italian Fried Calamari) Light Crispy & Tender With Spicy Marinara Sauce
Learn how to cook perfect fried calamari in your own home kitchen! Eric from Simply Elegant Home Cooking goes over this classic Italian recipe that is such to impress your friends & family! Eric shows you the exact steps to get a crispy and tender result that is as good as your favorite Italian restaurant!
For Eric's Spicy Marinara Sauce Recipe See Link Below:
Ingredients:
-1 lb. cleaned squid bodies and/or tentacles
-2 cups buttermilk
-1/2 cup all purpose flour
-1/4 cup yellow cornmeal (preferably stone ground)
-1/4 cup corn starch
-2 TS dried oregano
-1 TS fine sea salt
-1/4 TS black pepper
-1/4 TS cayenne
-4 cups peanut oil or light olive oil for frying
-1 pinch of salt
-1 lemon cut into wedges
Directions:
-cut squid bodies into rings of 1/4-1/3 inch width.
-place squid rings and/or tentacles into a bowl and cover with the buttermilk. Refrigerate for 4-6 hours.
-Bring the oil up to 375 degrees f in either a deep fryer or on the stove top.
-Mix together the flour, cornmeal, corn starch, salt, oregano, cayenne, and black pepper in a bowl.
-Drain the squid through a mesh strainer but do not dry completely.
-Working in small batches, coat the squid pieces into the breading mix, then shake them off of excess on a clean strainer.
-In batches, deep fry the squid in the hot oil, fry in small batches and do not cook more than 90 seconds or the calamari can turn rubbery!
-Drain onto a paper towel lined plate.
-Garnish with fresh squeezed lemon and sea salt.
-Serve & enjoy!
JAMIE'S SPECIALS | Seafood Linguine | Jamie’s Italian
Delicate, delicious, and authentic seafood linguine which will transport you to Italy without leaving the country!
If you are in the UK get down to your local Jamie’s Italian Restaurant and try one of Jamie’s new specials. If you can’t then get a sneak peek into how he creates the dishes for the restaurants and teaches them to his brigade.
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How to make CARRABBA'S | Calamari with Ricardo Sauce and Marinara
My favorite restaurant chain calamari is, definitely, Carrabba's! For one reason, the fry dredge is loaded with cracked black pepper. But the main reason is the amazing Ricardo Sauce. The Ricardo Sauce is a butter, cream, white wine and lemon reduction with sautéed peppers and pepperoncini and it is the ???? They serve it with Marinara, too, and I'll show you how to make both sauces. Thanks for watching...cheers, love y'all!
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calamari in marinara sauce
Grilled Calamari Salad with Tomato Coulis Recipe - Lidia’s Kitchen Series
Grilled Calamari Salad with Tomato Coulis - It’s all about the grill, since Italians love a “grigliata mista” or Italian grilled platters of meats, seafood and vegetables. In the following three episodes, Lidia shares a menu that your guests will love as well. We start with Grilled Calamari Salad with Tomato Coulis ????
Enjoying these amazing recipes? Check out Lidia’s MASTERING THE ART OF ITALIAN CUISINE book - a beautifully produced definitive guide to Italian cooking, co-authored with her daughter, Tanya - covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes
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