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.
Get the recipe:
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.
How to Make Shrimp Portofino
Ingredients:
2 tablespoons butter
1 ½ cups mushrooms, sliced
12 Jumbo Shrimp, raw, deveined, peeled with tail on
4 cups baby spinach leaves
2 tablespoons pine nuts, toasted
1 lb. angel hair pasta or pasta of your choice
For the Lemon Butter Sauce:
2 sticks (16 tablespoons) butter, divided
2 teaspoons minced shallot
2 teaspoons minced garlic
2 tablespoons lemon juice
1/2 cup dry white wine
1 cup heavy cream
1 teaspoon salt
½ teaspoon white pepper or more to taste (use black pepper as alternate)
Directions:
Step #1
In a small dry skillet, toast the pine nuts until golden brown. Do not burn.
Step #2
Make the lemon-butter sauce in a skillet. Melt 2 tablespoons of the butter and saute the shallot and garlic until soft and translucent. Add the lemon juice and wine and let reduce by half. Season with salt and pepper, and then add the remaining 14 tablespoons of butter, stirring to combine. Add heavy cream and simmer to thicken. Then, heat to very low while cooking shrimp.
Step #3
In a large skillet, melt 2 tablespoons of butter. Add mushrooms and cook for several minutes until softened and golden brown. Add shrimp and cook for several minutes until pink and cooked through. Add spinach and pinenuts, tossing until spinach is wilted.
Step #4
Cook angel hair pasta according to package. Do not overcook.
Step #5
To assemble, spoon pasta onto one side of the plate. Arrange 4 jumbo shrimp and spinach next to pasta. Spoon the lemon butter sauce over the pasta and shrimp. Serve immediately.
Spaghetti alla siciliana - pasta con la muddica atturrata
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Come sono gli spaghetti alla siciliana? Buoni anzi buonissimi ma decisamente buffi. E volete sapere perché? Perché nessun siciliano conosce questa ricetta. Ma sono anni che oramai li facciamo e per noi hanno questo nome.
In effetti in questo primo c’è tutto il sapore del Mediterraneo: le olive, l’olio buono, il pane grattugiato, le acciughe i capperi sono soli alcuni elementi che lo compongono.
Spesso bastano davvero pochi ingredienti per realizzare un piatto povero ma ricco di gusto.
Ciò che rende questa ricetta con gli spaghetti ancora più interessante è che praticamente si fa nel tempo della cottura della pasta e per questo motivo che sarà perfetta per una spaghettata notturna e ideale per un pranzo veloce.
Insomma questa è la ricetta giusta in tantissime occasioni, provata una volta, la farete di certo spessisimo!
► Ingredienti per preparare gli spaghetti alla siciliana:
Spaghetti 400 gr
Pangrattato 100 gr
Filetti di acciuga (sgocciolati) 28 gr
Capperi (dissalati) 50 gr
Olive nere (snocciolate) 100 gr
Olive taggiasche 100 gr
Aglio 1 spicchio
Sale q.b.
Olio evo q.b.
In Casa Pappagallo c'è sempre qualcosa che bolle in pentola! Ogni giorno succede qualcosa, una ricetta nuova, un ortaggio appena piantato nell'orto o qualche esperimento a metà tra l'esperimento scientifico e la ricerca di un nuovo prodotto agroalimentare.
Mettere piede in Casa Pappagallo è come entrare in un turbinio di ricette, idee e spunti presi dalla nostra vita di tutti i giorni.
La ricetta nel sito:
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#Pasta #Siciliana #Capperi
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