Pasta With Shellfish Recipes

PASTA WITH SHELLFISH

Pasta With Shellfish image

This involves shellfish of your choice in a tomato based sauce and served over pasta. This is a Jill St. John recipe I found in the magazine section of a newspaper in 1985. It's delicious. I've submitted the recipe as printed but I have always omitted the butter to reduce the fat. Prep and cooking times are estimates.

Provided by Riverside Len

Categories European

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
1/2 cup olive oil
1 cup dry white wine
6 garlic cloves, minced
1 teaspoon rosemary, crushed
1 pinch oregano
1 (28 ounce) can Italian tomatoes, drained and chopped
1 large onion, chopped
3 cups scallops or 3 cups crab, cooked
1/2 cup parsley, minced
1/2 teaspoon sugar
salt, to taste
pepper, to taste
1 1/2 lbs pasta

Steps:

Put butter and olive oil in large skillet over medium high heat until butter is melted and mixture bubbles.
Add wine, garlic, rosemary, oregano and onion.
Cook, stirring until wine evaporates and butter is golden but not brown.
Reduce heat to medium and add drained tomatoes.
Add shellfish, parsley, sugar, salt and pepper.
Stir until seafood is just heated through.
Serve over hot pasta such as fettuccine or spaghetti.

Nutrition Facts : Calories 791.4, Fat 35.4, SaturatedFat 12.6, Cholesterol 40.7, Sodium 155.2, Carbohydrate 95.3, Fiber 5.9, Sugar 8.4, Protein 16.8

LINGUINE WITH SHELLFISH SAUCE

Linguine with Shellfish Sauce image

Categories Pasta Tomato Sauté Valentine's Day Dinner Seafood Clam Lobster Mussel Scallop Shrimp Squid White Wine Anniversary Noodle Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Ingredients

6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 teaspoon dried crushed red pepper
12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
1 1/4 cups dry white wine
1 28-ounce can Italian-style tomatoes with basil
2 teaspoons tomato paste
1/4 cup water
2 pounds small littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces bay scallops
3 tablespoons chopped fresh Italian parsley
1 pound linguine

Steps:

Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

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