Broadway Diner Broadway Festival Seafood Pasta Recipes

Steps:

• In a large saute pan over medium-high heat, saute onion and garlic in olive oil until soft. Add tomato puree and tomato paste. Simmer, uncovered, for 20 minutes. Add lobster. After 5 minutes, add shrimp. After another 2 minutes, add calamari. The stew should be done in 2 minutes. Do not over cook calamari or it will toughen. Add basil and red pepper flakes. Serve over linguini and sprinkle with cheese.

Steps:

• Bring a large pot of salted water to a boil. Add linguini and cook according to the package directions or until al dente, about 10 minutes. Drain. Set aside.
• In a large skillet over medium-high heat saute lobster tails in olive oil (3 minutes on each side) remove and set aside. Saute scallops, 2 minutes on each side, remove and set aside. Saute shrimp, 1 minute on each side, remove and place on the side. In the same skillet saute onions, garlic, mussels, and clams stirring constantly for 3 minutes. Add white wine and reduce for 1 minute. Remove and discard any shellfish that do not open. Add the can of fresh tomatoes, basil, oregano, salt, ground pepper, chicken stock, and calamari and then transfer the rest of the cooked seafood and simmer for 4 minutes. Add linguini and grated cheese and tossing mixture until coated with sauce.

Steps:

• In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
• Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
• Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
• Meanwhile, heat the oil in a large saute pan over medium heat. Add the garlic and saute until golden, taking care not to burn it. Add the tomato puree and bring to a simmer. Add the scallops and shrimp and cook until the scallops are tender and the shrimp are pink, 2 about minutes. Add the clam juice, wine, sun-dried tomatoes and thyme and sautee until the sauce begins to thicken, 4 to 5 minutes. Add the pasta to the pan and turn the heat to low; toss until the pasta is coated with the sauce. Add the butter and parsley and toss until the butter is melted. Serve immediately.