ITALIAN CLASSIC/SEAFOOD MARINARA PASTA RECIPE
A classic italian seafood pasta recipe made easily at home.ingredients:scallop,shrimp,mussel,clam,garlic,onion,basil,parsley,cheese,lemon,tomato in can,tomato paste,olive oil,salt,pepper,chilli flakes#italianfood #cooking #recipes.For Sponsorship/Collabs:email me.maricelsalcedo35@yahoo.com
Seafood Spaghetti Marinara, my version
One of the best seafood pasta recipes. Made with fresh seafood using shrimps (prawns), scallops and mussels for that beautiful sea flavor. Quick to make, by the time your water boils and your pasta is cooked, you’re all done. As seafood cooks at different rates, I like to cook it separately. Throwing everything in at once will end up giving you tough rubbery seafood. Enjoy my version of Seafood Spaghetti Marinara.
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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!
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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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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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How to Make Quick and Easy Seafood Marinara Linguine
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QUICK AND EASY SEAFOOD LINGUINE MARINARA
Ingredients
* 1 tablespoon salt for the pasta water
* 1 box Barilla Linguine Pasta (500 gram box)
* 2 tablespoons olive oil
* 2 tablespoons butter
* 2 shallots finely diced
* 3 cloves fresh garlic
* pinch of chili flakes
* 1 teaspoon fresh chopped oregano or ½ teaspoon dried oregano
* 1 teaspoon fresh chopped basil or ½ teaspoon dried basil
* 20-25 large shrimp thawed from frozen, uncooked, shells and tails on
* 1 cup thawed mixed seafood from frozen, mussels and calamari
* ¼ cup white wine
* juice of ½ lemon
* 690 grams 24 ounces tomato puree or tomato passata
* 2 tablespoons heavy cream
* ½ cup pasta water
* a pinch of sugar
* fresh basil for garnish
Instructions
* Heat a large pot of water over high heat to boiling and add 1 tablespoon salt.
* Cook the linguine according to the package directions to al dente.
* While the pasta cooks, heat a large skillet over medium heat and add the olive oil and butter.
* Sautee the shallots, garlic, chili flakes, basil and oregano until the shallots are soft.
* Add the raw shrimp and cook until almost completely pink. Add the pre-cooked seafood mix and toss everything together for about 1 minute. If the seafood mix is not pre-cooked, simply add it with the shrimp and cook together.
* Remove all the seafood from the pan to a bowl and set aside.
* Add the white wine and lemon juice to the pan and reduce over medium heat for about 4 minutes.
* Add the tomato passata (tomato puree) to the pan and stir. Add the pasta and toss the pasta and sauce together.
* Add about ½ cup of the pasta water and toss (Add more pasta water if the sauce appears dry. This will depend on the consistency of the tomato puree used). Add the cream and toss again. Add the seafood and toss again.
* Garnish with some finely chopped basil and serve.
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