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How To make Fettuccine with Shellfish, Tomatoes and Olives
6 tb Olive oil
2 lb Ripe romatoes, peeled,
- seeded, chopped 3 tb Drained capers
2 tb Chopped anchovies
1 tb Chopped garlic
3/4 lb Medium uncooked shrimp,
- peeled, deveined 1/2 lb Sea scallops, halved
- horizontally 2 tb Chopped pitted Kalamata
- Olives ** 3/4 lb Fettuccine
Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp and sea scallops and saute' just until cooked through, about 2 minutes. Mix in Kalamata olives. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking. Drain. Transfer pasta to bowl. Toss with remaining 2 tablespoons olive oil. Add pasta to seafood mixture and toss to heat through. Season to taste with salt and pepper. Divide among plates and serve. * Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets. * SOURCE: Stanhope Hotel Restaurant, New York. Bon Appetit, June 1992 Shared by Cate Vanicek
How To make Fettuccine with Shellfish, Tomatoes and Olives's Videos
how to make shrimp tomato & spinach pasta
super easy pasta recipe, packed with flavour, and ready under 30 mins. i used ingredients from my freezer, but it's absolutely possible to cook from fresh, just adjust the cooking time. very few ingredients in this pasta, mostly olive oil and garlic, so don't skimp on them, add generously. you can add more heat if you want, top it with cheese at the end, but we prefer to drizzle olive oil for that fresh taste. serve with some garlic bread on the side.
Shrimp, Tomato, Olive & Spinach Pasta
This shrimp pasta dish is perfect for Spring or Summertime, when you can dine al fresco and enjoy a light and refreshing meal for any occasion. Pasta and seafood is one of the best combinations!
Using fresh ingredients and our California Love spice blend and single origin Maras Chile Flakes, this recipe pulls inspiration from Californian and Italian cooking. The simplicity of the ingredients allows you to truly enjoy the freshness of each bite.
- Chef Pato
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Shrimp Pasta with Roasted Tomato and Chili sauce
Bucatini Pasta Fra Diavolo
Brother of devil or Fratello del diavolo sauce.
If you like garlic and chili, then this is for you. Known in Italian as the brother of the devil, Fra Diavolo is per its name, is a hot and spicy dish. I have reduced the amount of chili to what I feel is an acceptable level. This allows me to still have the pleasing piquant chili sensation, and the ability to still taste my wine. Having said that, you are the cook, so make it your own.
In this recipe I used roasted cherry tomatoes to elevate the flavour to another level. Buy the ripest tomatoes you can find so you have full sweetness and flavour. Otherwise use the tomatoes you have. Enjoy Bucatini Pasta Fra Diavolo!
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Seafood Pasta Recipe| How to make Seafood Pasta Tomato Sauce
Welcome to Taste Food , where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
RECIPES :
For the dough
1 cup Flour
1 pinch Salt
⅔ cup Water
2 tbsp Olive Oil
For the Sauce
4 cloves Garlic
¼ cup Green Olives
1 medium Tomato
1 tbsp Olive Oil
1 tsp Red Pepper Flakes
½ cup Tomato Sauce
½ cup Chicken Stock
to taste Salt
to taste Ground Black Pepper
11 oz Cod Fillets
4 Jumbo Shrimp
½ cup Parsley [For Garnish]
QUICK & EASY SPAGHETTI WITH OLIVES AND SUN DRIED TOMATOES ~ PASTA RECIPE @thebergsz5578
#easyPastaRecipe #spaghetti #easyDinner #Pasta #meatlessPasta
Easy pasta recipe / dish. The base of this dish is olive oil . It’s very easy to make and it’s very tasty. You can alter it to your liking, this particular one has no meat but feel free to add protein if you like.
Pasta recipe. Pasta salad. Pasta Alfredo. Spaghetti. Penne pasta. Macaroni. Creamy pasta. Pasta in mushroom sauce. Pasta sauce. Pasta chicken tuscan. Pasta in garlic sauce. Pasta in garlic oil. Creamy garlic Parmesan pasta. Pesto pasta. Garlic butter. Pasta white sauce. Pasta carbonara. Ziti pasta. Pasta sauce. Linguine
Ingredients
8 oz spaghetti (half a box)
1/2 C olives sliced into small pieces
1/4 c sun dried tomatoes sliced thinly
Onion
Garlic
Basil for garnishing
Olive oil
1/2 C White wine / cooking wine or broth
Salt and pepper to taste
Direction
Cook pasta according to package
Sauté onion (medium high heat) until it becomes translucent then add garlic,cook for about a minute.
Add the olives and sundried tomatoes and cook for 2 minutes . Season with salt and pepper
Add cooking wine and let it reduce to about half.
Add your cooked pasta and give it a good stir.
Add generous amount of olive oil before serving.
Linguini With Shellfish and Sun dried Tomatoes
Fernando Pensato Presents Chef Maryan Gandon of the Fairmont Monte-Carlo. The Chef shows how to make Fettuccine pasta with sun dried tomatoes and shellfish.