How To make Spaghetti with Shrimp In Spicy Sicilian Sauce
1 pound spaghetti
1 tablespoon extra virgin olive oil
8 anchovy filets; oiled packed
oil reserved
drain and chop filets 2 garlic cloves :
minced
29 ounces canned crushed tomatoes in puree
1/2 cup mediterranean black olives pit and chop
then measure 2 tablespoons bottled capers :
rinsed
and coarsely chopped if large 1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 pound medium shrimp -- peeled and deveined
1. Bring a large pot of slightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
2. While the pasta is cooking, heat the olive oil and oil from the anchovy can in a large (12-inch) skillet over medium heat. Add the garlic and cook, stirring often, until golden, about 1 minute. Add the anchovy filets and stir until they dissolve into paste, about 1 minute.
3. Into the skillet, stir in the tomatoes, olives, capers, oregano and red pepper, and bring to a simmer. Reduce heat to low and simmer for 5 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp turn pink and firm, about 3 minutes.
4. Drain the pasta and return to the pot. Add the shrimp sauce and mix well. Transfer to a warmed, large serving bowl. Serve immediately.
*Recipe from Simply Shrimp: 101 Recipes for Everybody's Favorite Seafood by Rick Rogers, photographs by Jennifer Levy (Chronicle Books) reviewed by http://www.suntimes.com/output/cookbook/shrimp.html
Notes: This dish is a hearty meal in itself. The puttanesca and fra diavolo in the sauce produce a memorable accompaniment to shrimp as well as mussels, clams or even canned or frozen lobster meat.
8/30/98 kitpath@earthlink.net
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SQUID INK Spaghetti with Black Tiger Prawns and Squid
Today we will make a delicious, fresh squid ink spaghetti with black tiger prawns and squid. If you love black tiger prawns and squid then you have to try out this spaghetti recipe. We used squid ink spaghetti to highlight this amazing sauce.
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SQUID INK Spaghetti with Black Tiger Prawns and Squid
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For this recipe we used:
500 gr / 17 oz Spaghetti colored with squid ink
50 gr / 1.7 oz Olive oil
15 gr / 0.5 oz Fresh parsley
3 cloves of Garlic
1/2 White onion
150 gr / 5.3 oz Cherry tomatoes
1 Lime
1 tbs Pepperoncino
15 Whole red peppers
10 gr / 0.3 oz Ground black pepper
10 gr / 0.3 oz Salt
8 Black tiger prawns
6 Squids
80 gr / 2.8 oz white wine
First we start by cleaning the black tiger prawns. We will use just the tails in this recipe. We clean them from the shell. Don`t throw away the shells and the heads because they can be used for an amazing seafood sauce. We use the tip of the knife to pull out the vein and we rinse them with cold water. Our squid is cleaned so we just slice it up as you see. If yours is not cleaned then don`t throw away the ink sack. Use it to color the pasta. The tentacles need to be cut in smaller chunks because they tend to be chewy. When done we rinse them in cold water. We proceed by peeling a dicing a white onion. We peel and dice a few cloves of garlic. We use the best quality cherry tomatoes we can for this recipe. We just slice them in half. We crush some red peppers. They give an amazing fruity flavor for our dish and last we finely chop some fresh parsley.
In a hot pan we add some olive oil followed by the onions and the garlic. We give it a mix and we add the squid and the prawns. We give it a mix and we season them with the crushed red peppers, ground pepper, salt and pepperoncino. We let them boil for a few minutes and we add the white wine. We let the alcohol to evaporate and we add the cherry tomatoes. We give it a mix and we add a small amount of water. We let it boil for 2 to 3 minutes. We take our pan off the heat and in a bowl we bring to a boil our water for the pasta. You can do the 2 in the same time. When the water got to boiling point we season it with salt. We add the pasta and we cook it al dente. Usually the cooking time is on the packaging. Roughly 6 to 8 minutes. Depends on the type of pasta you use. We cooked we strain it and we serve it with this delicious, fresh prawn and squid sauce.
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Sicilian Style Spaghetti - Simple 20 minute meal
A tasty spaghetti meal with the flavours of Sicily. This recipe uses a mixed variety of olives and cherry tomatoes, resulting in beautiful and appetising rainbow colours. It also contains garlic, chili, anchovies and capers for those tasty delicious flavours.
A quick meal to make, if organised, it should be done by the time the pasta is cooked. Including boiling time, usually under 20 minutes.
I used the beautiful milder white anchovies, if you can’t find them, use the regular ones and half the amount as they are stronger.
If you season your pasta water correctly, (a little less salty than sea water), then no further seasoning is required. The anchovies, olives and cheese are salty enough. Enjoy this Sicilian Style spaghetti today!
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How to Make Spicy SHRIMP PASTA like an Italian
Shrimp pasta has never been more mouthwatering. Learn how to make this Chilli shrimp pasta Italian recipe thanks to Italian pasta geniuses Bella Italia
This shrimp pasta will make your pan dance and your tongue sing! There's nothing better than fresh porcini, zucchini, shrimp and a little spice to take your pasta to another level!
Choose Bella Italia if you are looking for a high quality, slow dried, traditional Italian pasta. I couldn't go past making the strascinati pugliese for this italian recipe!
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HOW TO MAKE CHILLI SHRIMP PASTA RECIPE
INGREDIENTS:
3 x tablespoons EVOO
1 x garlic clove finely chopped
1 x medium size zucchini (cut into cubes)
Handful of porcini mushrooms
300g fresh shrimp/prawns
Bella Italia Strascinati Pugliese Pasta
Hot Chilli paste/oil
Breadcrumbs
5L of water
Sprinkle of sea salt
UTENSILS
1 x large pan
1 x wooden spoon
1 x pasta sieve
METHOD:
1. Add 5L of water to a large pot and put it on a medium-high heat in preparation to cook your pasta.
2. Put a large pan on medium heat and add a generous drizzle of extra virgin olive oil (EVOO).
3. Once the oil starts to warm, add finely chopped garlic and gently stir, letting it simmer for approx. 30 seconds.
4. Add the cubes of zucchini and cook them for around 10 minutes or until they begin to soften.
VINCENZO’S PLATE TIP: Add a splash of water so the garlic doesn’t burn.
5. Add the porcini mushrooms to your pan, letting the flavours and juices infuse. Stir through using a wooden spoon and you will notice the oil start to thicken into a creamy consistency.
6. Once the water in the pot starts to boil, dissolve 2 pinches of sea salt and add a packet of Bella Italia Strascinati Pasta, cooking it for 17 minutes. (They expand quite a lot so one packet feeds a lot!)
7. A few minutes before the pasta is ready, add fresh shrimp to the zucchini and porcini mix, cooking slowly for just a few minutes.
8. Sprinkle parsley on top and mix through before adding a small handful of fresh breadcrumbs and some hot chilli oil (you can leave this out if you don’t want the extra kick!)
9. Strain the pasta and add it to the pan where your sauce has simmered, using a little bit of the water that has been boiling to help it lather all over the pasta. Mix well.
TO SERVE:
1. Serve the pasta in a beautiful flat dish.
2. Add a sprinkle of parsley and fresh breadcrumbs to each dish finish it off giving it an extra crunch with added freshness!
ALTERNATIVE:
If you are vegetarian or vegan, simply remove the prawns and the dish will be just as scrumptious and full of flavour!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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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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