SEAFOOD, PASTA, AND BEAN SOUP (PASTA E FAGIOLI AI FRUTTI DI MARE
Make and share this Seafood, Pasta, and Bean Soup (Pasta E Fagioli Ai Frutti Di Mare recipe from Food.com.
Provided by ratherbeswimmin
Categories Mussels
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the mussels in cold water to cover for 30 minutes.
- Scrub them with a stiff brush and scrape off any barnacles or seaweed.
- Remove the beards by pulling them toward the narrow end of the shells.
- Discard any mussels with cracked shells or that do not shut tightly when tapped.
- Place the mussels in a large pot with 1/2 cup cold water.
- Cover the pot and bring to a simmer.
- Cook until the mussels open, about 5 minutes.
- With a slotted spoon, transfer the mussels to a bowl.
- Place the clams in the pot and cover the pan.
- Cook until the clams open, about 5 minutes.
- Remove the clams from the pot.
- Strain the liquid in the pot through a paper coffee filter into a bowl and reserve.
- With your fingers, remove the clams and mussels from the shells and place them in a bowl.
- Pour the oil into a large pot.
- Add the pancetta, onion, and garlic.
- Cook, stirring frequently, over medium heat until tender and golden, about 10 minutes.
- Add the beans, tomatoes, and calamari.
- Add the reserved juices from the shellfish.
- Bring to a simmer and cook 20 minutes.
- Stir in the seafood and cook until just cooked through, about 5 minutes.
- Meanwhile, bring a large pot of water to a boil.
- Add the pasta and salt to taste.
- Cook until tender.
- Drain the pasta and add it to the soup.
- Add a little of the pasta liquid if the soup seems too thick.
- Stir in the parsley.
- Serve hot, drizzled with extra-virgin olive oil.
Nutrition Facts : Calories 444.8, Fat 8.5, SaturatedFat 1.4, Cholesterol 73.3, Sodium 1061.4, Carbohydrate 56.1, Fiber 8.7, Sugar 5, Protein 34.3
PASTA FRUTTI DI MARE
Use spaghetti, angel hair, or fettucine for the pasta. The "fruit" is shrimp, littleneck clams, and mussels. This recipe comes from the can of Vegeta seasoning. It is comprised of salt, dehydrated vegetables (carrot, parsnip, onion, potato, celery, parsley leaves), MSG, sugar, cornstarch, black pepper, nutmeg, disodium inosinate, riboflavin (color). Or use vegetable or chicken bouillon.
Provided by threeovens
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions; drain.
- In a large saute pan, heat oil and briefly saute onion and garlic; add clams, shrimp, mussels, and tomato puree.
- Season with Vegeta, add 3 tablespoons water plus 1 teaspoon water, and cook, covered, until shells open, about 5 to 8 minutes (the clams will open last, but you have to discard any mussels or clams that don't open at all).
- Stir in wine and add salt, if needed.
- Combine pasta and seafood sauce in a large serving dish, toss well.
- Garnish with fresh parsley and grated Parmesan cheese.
Nutrition Facts : Calories 560, Fat 14.2, SaturatedFat 2.2, Cholesterol 174.8, Sodium 408.6, Carbohydrate 64.2, Fiber 3.5, Sugar 4.5, Protein 40
LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)
This is possibly my most favorite food. It is spicy, succulent, and comforting - down to the very last linguine noodle! I've had many versions of this, and sometimes leave out the mussels, since I don't always like their taste/texture. You can also find canned clams, but you should really wash them thoroughly, as they will be very salty!
Provided by Indigo
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil water in a large pot.
- Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
- Add red pepper flakes to taste; cook 1 minute.
- Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
- Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
- Add tomato sauce. Season with salt and pepper.
- Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
- Serve very hot!
PASTA FAGIOLI
A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
- Add pasta and cook 10 minutes, until pasta is tender.
- Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 37.3 g, Cholesterol 2.3 mg, Fat 4.4 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.6 g, Sodium 757.8 mg, Sugar 6.4 g
ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)
Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto.
Provided by Giulia
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 4
Number Of Ingredients 18
Steps:
- Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
- Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
- Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
- Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
- Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.
Nutrition Facts : Calories 531 calories, Carbohydrate 29.9 g, Cholesterol 151.9 mg, Fat 24.6 g, Fiber 3.7 g, Protein 40.7 g, SaturatedFat 3.7 g, Sodium 569.3 mg, Sugar 7.6 g
SPAGHETTI AI FRUTTI DI MARE
Make and share this Spaghetti Ai Frutti Di Mare recipe from Food.com.
Provided by MsPia
Categories Spaghetti
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the octopus:
- Put octopus in a pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes.
- Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
- Prepare the tomato sauce:
- Simmer tomatoes with their juice, basil, and olive oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
- Prepare the basil puree:
- Puree basil, olive oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
- Prepare the pasta and seafood:
- Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'.
- Meanwhile, puree garlic and olive oil in cleaned blender until smooth.
- Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add olive oil mixture, then immediately add octopus, shrimp, and mussels and saute, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes.
- Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
- Drain pasta and return to pot.
- Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil puree.
- Notes: If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 and 1/2 hours.
- Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered.
- Tomato sauce can be made 1 day ahead and chilled, covered.
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SEAFOOD WITH PASTA AND BEANS RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 4Estimated Reading Time 1 minCategory PastaTotal Time 1 min
- To make seafood pasta e fagioli with mussels and prawns, first clean the mussels well. Chop the red chili pepper with garlic and parsley and fry in a pan with a drizzle of oil. Add the prawns and cook for two minutes.
- Then blend ½ cup wine and let it evaporate. Remove the prawns and put the mussels in the same pan and let open them by cooking with the lid on. Shell half of the prawns, leave the others whole and crush the heads in the sauce to add more flavor.
- Shell the mussels and set whole ones some aside to decorate later. Filter all the sauce and pour it over the shellfish so that they remain hydrated and don’t dry out. Brown the beans in a pan with a drizzle of oil, add the mussel sauce and 4 tablespoons of purée.
- Cook the pasta directly in the sauce, with a little broth. At the end, add the shelled mussels prawns before serving. Decorate with whole mussels and serve.
PASTA E FAGIOLI RECIPE BY ANTONIO CARLUCCIO
From antonio-carluccio.com
Estimated Reading Time 1 minCalories 489 per serving
- Put the beans into a heatproof earthenware pot or large pan and cover with cold water. Bring to the boil and cook gently, allowing one hour if using fresh beans, 1 1/2-2 hours if using dried. Don’t salt the water or the skins will remain tough. When soft, drain and puree half of the beans in a blender or food processor, then mix together with the whole beans.
- Heat the olive oil in a saucepan, add the onion and fry until softened. Add the basil, rosemary, stock, chilli if using, tomato puree, beans and salt and pepper to taste. Bring to the boil, then add the pasta and cook for 7-8 minutes or until the pasta is al dente.
- Leave to stand for 30 minutes before serving to allow the flavours to mingle. Reheat if you like, but in Italy soups are more often served warm rather than hot, even cold in summer. Top each portion with a drizzle of extra virgin olive oil.
FRUTTI DI MARE RECIPE - SEAFOOD SPAGHETTI • CIAO FLORENTINA
From ciaoflorentina.com
5/5 (8)Total Time 30 minsCategory MainPublished Aug 2, 2016
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