Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
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Make the whole menu:
INGREDIENTS
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced
¾ teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
Kosher salt
1 pound spaghetti
2 pounds mussels, scrubbed, debearded
2 pounds large shrimp, peeled, deveined
3 tablespoons unsalted butter
3 tablespoons finely chopped parsley
1 tablespoon fresh lemon juice
Lemon wedges (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
Transfer pasta to a platter and serve with lemon wedges for squeezing over.
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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.
SEAFOOD PASTA MARINARA RECIPE | HOW TO COOK SPAGHETTI IN 30 MIN. | ASMR COOKING | @EvelynsPlate
When you’re craving for spaghetti and you want it quick and different, cook it in style, cook it with seafood with a splash of white wine. This recipe could be enjoyed with your special someone on a Friday night or with your loved ones during the weekend or any day of the week. Seafood is a good alternative to the old fashioned beef and meatballs. True it’s good but it’s always nice when you try something new or once in blue moon meal. Enjoy this with a sip of white wine with some bruschetta on the side with lots of diced tomatoes, parmesan cheese and of course drizzled with extra virgin oil with parsley.
#SeafoodMarinara #SpaghettiPasta #ASMRCooking
@Iring Karagan @Kusinerong ILOCANUCK @RZ TOTZ
HOW TO MAKE THE BEST SHRIMP PASTA BETCH
Find BETCH merch and my other social media pages here:
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????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!
Pasta Grannies cook strozzapreti pasta with seafood!
93 year old Lucia is still doing things her way - including her recipe for making strozzapreti, twisted ribbon noodles. She and her friends Betta, Anna Rita and Fenina (also called Ofelia) dish up a heap of pasta served with seafood. It's delicious!
Incidentally the first clip shows a 'trabucco' a fishing hut which is typical of Italy's Adriatic coastline.