How To make Linguini with Seafood Buon'Appetito
2 tb Olive oil
3 Shallots chopped
- or green onions 1 ts Grated lemon rind
1/2 ts Red chili pepper flakes
2 tb Parsley, chopped
12 lg Shrimp or prawns
12 Scallops
1/2 c White wine
2 lb Mussels
28 oz Tomatoes, canned
1/4 c Basil, fresh, shredded
1 lb Linquini
Serve pasta and sauce in a large bowl on the table and let people help themselves. Vary the seafood according to your tastes. If you prefer a vegetarian version, saute mushrooms and peppers instead of seafood and add into tomato sauce. Grated parmesan is traditionally not offered with seafood dishes. 1. In a large skillet, heat olive oil on medium-high heat. Add shallots and
garlic. Saute for 1 minute or until softened slightly, then add lemon rind, parsley, shrimps and scallops. Saute together until shrimps just turn pink and scallops are translucent, about 1-2 minutes. Remove with a slotted spoon from skillet. Season with salt and pepper. 2. Add white wine to skillet, bring to boil and add mussels. Cover and
steam mussels until they open, about 3 minutes. Remove mussels from skillet and reserve with shrimps and scallops. Discard any mussels that do not open. Remove mussel meats from half the mussels, leaving remainder in their shells. 3. Meanwhile drain tomatoes and chop, reserving juice. Add tomatoes, juice
and chili flakes into skillet and bring to boil. Stir in 2TB basil and simmer for 10 minutes to combine flavours. Season with salt and pepper. Sauce can be made ahead to this point. 4. When ready to serve: bring a large pot of salted water to boil. Add
pasta and cook until al dente, about 10-12 minutes. Drain well. 5. Return seafood to sauce, sprinkle with remaining basil then reheat. Toss
with pasta and serve.
How To make Linguini with Seafood Buon'Appetito's Videos
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.
Linguine with Canned Clams - Cheap, Easy, Delicious
Today we're making linguine with white clam sauce. We're using canned clams which makes the dish much more affordable and accessible to all. I hope you enjoy it!
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Carla Makes BA's Best Shrimp Scampi | From the Test Kitchen | Bon Appétit
We urge you: don’t skip the marinade step—it really gives the shrimp lots of garlicky flavor and sets this apart from other scampi recipes.
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Claire Makes Linguine and Clams | From the Test Kitchen | Bon Appétit
Simple, quick, but not boring. With this combo of briny clams and a garlic breadcrumb mixture, look for an artisanal dried pasta—the rougher surface texture will catch the slippery sauce better. This is part of BA's Best, a collection of our essential recipes.
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Claire Makes Linguine and Clams | From the Test Kitchen | Bon Appétit
Spaghetti and Mussels in White Sauce: A Delicious and Elegant Seafood Pasta.
Linguine/Spaghetti with mussels white sauce Linguine e Cozze.
To print:
Ingredients:
2 lbs. mussels
1 lb. linguine/spaghetti
4 tablespoons extra virgin olive oil
3 to 5 small cloves garlic
1 tsp hot pepper flakes (optional)
Handful parsley
Salt for pasta
Directions:
Step1# Rinse mussels, pull beard from side, discard any open ones. Place in a large pot and cover with lid. -On high heat let them cook for a few minutes until open but not fully cooked.
Step2# Remove shells an place in a small bowl. Filter the water using a paper towel. Keep a few shells for decorating plate.
Step#3- Large pot filled with water add your salt and bring to a boil. Add your linguine/spaghetti.
Step#4- In a sauté pan on medium heat add oil, garlic and parsley. Careful not to burn garlic. Once oil is sizzling add chili flakes. Add the mussels in its water. Cook until your pasta is ready.
Strep#5- When pasta is just under al dente remove and add directly to sauté pan. Stir until all well mixed. You can add a ladle of pasta water if needed.
Step#6- Plate and garnish with parsley and mussels in shell. Enjoy!
Buon appetito!
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