Fish And Pasta With Wine Sauce Recipes

CREAMY GARLIC SEAFOOD PASTA

Steps:

• In a large pan, add a splash of oil and allow to heat up.
• Season the seafood with salt and pepper then cook in batches until golden brown.
• The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
• Remove the seafood from the pan and set aside.
• In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
• Bring to a simmer and allow to reduce by half.
• Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
• Add the seafood (and any of its resting juices) and parsley and stir to combine.
• Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

EASY SEAFOOD PASTA WITH WHITE WINE BUTTER SAUCE

Steps:

• Make spaghetti according to box.
• In a large saute pan, melt butter over medium heat. Add garlic.
• Add in shrimp and allow to cook 2-3 minutes. Add in mussels, clams, and white wine. Allow for white wine to cook down about 3-4 minutes, until reduced.
• Add clam sauce and cover. Cook for another 5 minutes.
• Remove lid and add spaghetti. Lower heat and let sit for 3-5 minutes to allow pasta to soak.
• Serve warm and enjoy!

COD PUTTANESCA WITH SPINACH & SPAGHETTI

Steps:

• Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.
• Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.

FISH AND PASTA WITH WINE SAUCE

Steps:

• Bring 3 to 4 quarts of water to a boil in a pot set over high heat. Meanwhile, with a vegetable peeler, remove about 10 to 12 strips from the outermost surface of the skin of the lemon, which contains the essential oils and thus is the most flavorful part of the skin. Stack them up together and cut into tiny strips (julienne). This should yield about 3 tablespoons.
• Heat the oil in a small saucepan. When hot, add the onion and thyme and cook over medium heat for about 3 minutes. Add the garlic, julienned lemon peel, clam juice, wine and 1 teaspoon each of the salt and pepper. Bring to a boil and continue boiling about 1 minute.
• To the water now boiling in the pot, add the pasta with a dash of salt and stir. Bring the water back to boil and continue boiling for about 10-12 minutes, depending on whether you like your pasta al dente or more tender.
• While the pasta is cooking, add the pieces of fish to the wine sauce and bring the sauce just back to boil. Cover and set the fish and sauce aside until serving time.
• As soon as the pasta is cooked, drain in a colander and return to the pot in which it was cooked. Pour about 1/2 cup of the wine sauce over the pasta and toss to moisten the pasta. Add the remaining 1/2 teaspoon each of salt and pepper and toss again.
• Arrange the pasta either on a large platter or on individual plates and top with the remainder of the sauce and the pieces of fish. Garnish with the parsley or basil and serve immediately with Parmesan cheese, if desired.

PASTA WITH FISH SAUCE

Steps:

• Heat 1/4 cup oil in a skillet and add onion, shallots and garlic. Cook, stirring, about 3 minutes without browning. Add wine, tomatoes, tarr-agon, pepper flakes, salt and pepper.
• Bring sauce to boil; add cream and stir.
• Meanwhile, bring 10 cups of water to boil. Add pasta and cook, stirring often, about 10 minutes. Add broccoli and when the water returns to a boil cook about 4 minutes. Scoop out and reserve about 2/3 cup water.
• As pasta and broccoli cook, cut monkfish into 1 1/2-inch cubes. Or, if sea scallops are used and they are very large, cut in half. Add remaining tablespoon of oil to a large skillet and add monkfish or scallops. Cook briefly, stirring, about 1 minute and add sauce. Cook about 3 minutes and add shrimp. Cook about 1 minute. Remove from heat.
• Drain pasta and broccoli and add them to sauce. Add reserved Y cup water. Sprinkle with parsley and serve.