Pandora Fish With Linguine Recipes

FISH LINGUINE

Steps:

• Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the anchovies and red onion. Saute, but do not brown. Add the salt then lay the red mullet fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chile. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.
• Meanwhile cook the linguine in boiling, salted water until al dente.
• Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.

PANDORA (FISH) WITH LINGUINE

Steps:

• Remove the fins with a sharp knife.
• Hold the fish in one hand and with the other put the tip of the knife blade into the gut opening and cut as far as the head.
• Open out the gut, separate the two halves, and remove the tail, spine and head.
• Remove the small bones with tweezers and rinse the fillets well.
• Saute these in the oil for 2 minutes in a frying pan and add one shot of grappa.
• Add half the salt, the pepper, half the rosemary and the 60 ml of water and simmer for 4-6 minutes.
• Boil the linguine according to the instructions and drain.
• In another pan, saute the onion in oil until golden.
• Add the mushrooms and continue to saute for 1 minute, stirring constantly.
• Add the rest of the spices, the rest of the rosemary and then the rest of the grappa.
• Add the 120 ml of water and cook for anther 2 minutes to release the mushrooms' juice.
• Mix the linguine and mushroom mix in a large bowl.
• Serve with the fillets.

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.

LINGUINE WITH SEAFOOD

Steps:

• Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
• Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
• While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

SCRUMPTIOUS SEAFOOD LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through.
• Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.