Spaghetti With Seafood Velouté Recipes

SPAGHETTI WITH SEAFOOD VELOUTé (GORDON RAMSAY)

Steps:

• Combine water, bay leave and thyme leaves in a small pot and bring to a boil. Peel and devein the prawns, reserving the prawn heads and shells. Add the prawn heads and shells into the boiling water. Simmer for 15 to 20 minute to extract the flavours of the prawns. Strain the stock into another clean pot.
• Gently rub 1 teaspoon salt into the peeled and deveined prawns and set aside for 10 minutes. Rinse off the salt, pat dry with paper towels and set aside. Skin the salmon fillet (or you can leave it, which was what I did) and slice it into 1½-inch chunks. Season with a little salt and set aside.
• Reheat the stock until it starts to simmer. Add in the salmon chunks and simmer for 1 minute. Add in the prawns and the clams and simmer until the clams are cooked. Remove all the seafood with a slotted spoon and set aside.
• Boil a large pot of well-salted water and cook the spaghetti until al-dente, according to package's instructions.
• In a third pot, melt the butter over medium-low heat then add in the onion. Sauté gently until the onion is translucent, then add in the stock. Bring to a simmer and add in the cream and cherry tomatoes. Add in the seafood and season with salt and black pepper (I used very little salt, so remember to do a taste-test before seasoning the sauce!) Bring the sauce to a simmer but take note not to boil it.
• By now your pasta should be cooked - drain well (no need to rinse under cold water). Take a bunch of pasta, twirl and plate it. Spoon the seafood and the sauce over the pasta. Garnish with parsley and serve immediately.

SPAGHETTI WITH SEAFOOD

Steps:

• Cook the clams and mussels with 1/2 cup water until cooked. Reserve the liquid. Remove the meat from inside the clams and mussels; discard the shells.
• In boiling salted water, begin cooking the spaghetti. Simultaneously, heat up the extra-virgin olive oil on medium-high heat in a large saute pan. Add the crushed red pepper and shaved garlic and slowly saute. Just when the edges of the garlic become lightly browned, remove the pan from the heat and add a large ladle (approximately 8 ounces) of the pasta cooking water to the saute pan. Put it back on the heat but do not increase the flame.
• When the pasta is three-quarters of the way cooked, remove from the boiling water to the saute pan. Reserve the cooking liquid.
• Continue cooking the spaghetti using the reserved pasta cooking liquid, as needed. Add more clam/mussels liquid to achieve creaminess. Just before the pasta is cooked, add the clams, mussels, squid, and shrimp. Finish cooking the pasta with all the seafood until al dente.
• Remove the seafood pasta from the pan and toss with the sea urchin. Serve immediately.

SPICY SEAFOOD SPAGHETTI

Steps:

• Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions. Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well.
• Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat.
• Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper.

HEALTHY SEAFOOD SPAGHETTI

Steps:

• Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.
• When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.
• Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.

SHRIMP VELOUTE

Steps:

• Melt butter in frying pan. Add onion and mushrooms. Saute until onion is soft and clear.
• Stir in flour. Add milk, lemon juice and tomato sauce. Stir over heat until it is boiling and thickens.
• Add shrimp, sour cream, sherry and pinch of garlic powder.
• Turn into 2 quart casserole and bake uncovered at 350 degrees for about 30 minutes until bubbly hot.
• BAKED RICE: Combine all ingredients together in 2 quart casserole. Cover and bake in 350 over for about 40 minutes or until rice is tender. Fluff with fork and serve.