Fettuccine With Shad Recipes

Steps:

• Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
• Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
• Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
• Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Steps:

• Place a large kettle of water on to boil.
• Cut the shad into strips about an inch wide and two inches long. Dust them lightly with flour.
• Heat butter and two tablespoons of the olive oil in a large skillet. Saute the fish over medium-high heat until golden. Remove and set aside. Add the bread crumbs to the pan, stir until golden and remove from the pan, draining as much of the fat into the pan as possible. Set breadcrumbs aside.
• Add the onion to the pan and saute until golden. Add the sun-dried tomatoes and the wine. Cook until the wine has reduced to two or three tablespoons. Stir in the cream. Cook a few minutes until the sauce begins to thicken. Season to taste with salt and pepper.
• Cook the fettuccine in the boiling water two to three minutes. Drain, then transfer to a warm serving dish and toss with the two remaining tablespoons of oil.
• Return the fish to the skillet, reheat in the cream sauce and pour over the fettuccine. Sprinkle with breadcrumbs and parsley and serve at once.

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Steps:

• Black Pasta Dough;
• Sauce;
• Combine the flour and salt in a standing mixer with a dough hook attachment. Add the eggs, egg yolks and olive oil and work the dough until it comes together. Then turn it out onto a floured board and knead it a couple times.
• To make the black pasta dough follow the same procedure only mix the squid ink into the eggs with an immersion blender before adding it to the flour.
• Roll out the dough through the pasta rolling machine in stages being sure not to over work it and make the dough excessively tough.
• To make the striped pasta, run layers of the egg and squid pasta through the pasta machine being sure not to have too much flour and not folding the pasta on top of each other so the pasta colors don't bleed.
• Add pasta to a large pot of boiling water and cook until tender, being careful not to overcook, about 2 to 3 minutes.
• In a large saute pan over medium-high heat, add the oil. Once heated, add the garlic and the crushed red pepper and saute until fragrant. Add the clams and clam juice and reduce. Add the squid and saute until cooked through and tender. Season with salt and pepper, to taste. Add the cooked pasta and toss together.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Peel and devein the shrimp.
• Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
• Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving 1/4 cup cooking liquid.
• Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
• Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.