SEAFOOD LINGUINE
Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h40m
Number Of Ingredients 15
Steps:
- Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
- Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
- Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
- Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.
SQUID INK PASTA WITH CALAMARI AND CHORIZO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute.
- Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss.
- Place in a bowl and finish with another drizzle of oil and serve.
- For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes.
- Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes.
- To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick.
- Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.
- To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.
LINGUINE WITH COCKLES AND SQUID
It's worth seeking out guanciale, an imported, spice-cured Italian bacon, to add depth of flavor to the linguine and clams. But if you cannot find it, pancetta is a good substitute.
Provided by Martha Stewart
Categories Pork Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Cook guanciale in a large pot over medium heat until crisp, about 15 minutes. Transfer to a plate using a slotted spoon. Heat oil in pot. Cook garlic, red-pepper flakes, and fennel seeds until golden and fragrant, about 2 minutes. Add vermouth. Bring to a simmer. Add squid. Cook until just cooked through, about 1 minute. Transfer to plate with guanciale using slotted spoon.
- Add cockles to pot. Cook, covered, until opened, 5 to 6 minutes; discard any unopened ones.
- Meanwhile, bring a large pot of salted water to a boil. Cook linguine until al dente. Drain, reserving 1/2 cup cooking liquid. Mix guanciale, squid, pasta, and reserved cooking liquid into cockles. Drizzle with oil.
SUPER SQUID LINGUINE
This delicious linguine recipe is courtesy of chef Jamie Oliver and can be found in his book, "Cook with Jamie."
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 12
Steps:
- Insert the blade of a chef's knife into the body of one of the whole squid. Holding knife parallel to work surface, slice the portion of the squid that is facing upwards crosswise. Remove from blade and repeat process with remaining squid bodies. Set aside.
- Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package directions.
- Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add garlic, 3/4 of the chiles, parsley, and strips of squid; cook, stirring, about 1 minute. Add peas and wine, if using, and continue cooking until sauce has reduced slightly, 3 to 4 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Season squid bodies with salt and pepper and add to pan, cook until golden brown. Remove from heat.
- Drain pasta, reserving some of the cooking water. Add pasta to large skillet and gently toss with squid mixture and a few tablespoons cooking water. Season with salt and pepper. Garnish with 1/4 cup mint and squeeze over lemon, if desired.
- In a small bowl, whisk together remaining 1/4 cup olive oil, remaining chiles, and remaining teaspoon mint leaves. Divide greens evenly between four plates, top each with two squid bodies. Drizzle over olive oil mixture; squeeze over lemon, if desired. Serve salad and super squid linguine immediately.
LINGUINE WITH CLAMS
Treat the seafood lover in your family to this wonderfully simple linguine with clams recipe from chef Mario Batali's "Molto Gusto" cookbook. Also try:Broccoli Rabe with Mozzarella Crema, Penne alla Puttanesca, and Spaghetti con la Sarde
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
- Meanwhile, heat oil and garlic in a large pot over medium-high heat. Cook, stirring, until garlic is softened, about 1 minute. Add wine, red-pepper flakes, and clams. Cover and cook, shaking the pot occasionally, until clams open, about 5 minutes. Transfer clams to bowl as they open; discard any unopened clams.
- Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving about 1/2 cup pasta water.
- Add the pasta and 1/4 cup reserved pasta water to the clam broth; stir and toss over medium heat until pasta is well coated, adding a splash or two more of reserved pasta water, if necessary, to loosen the sauce. Stir in clams, with their juices, and toss until just heated through. Stir in parsley and serve immediately.
LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)
A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.
Provided by Mario Batali
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
- Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
- Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
SQUID INK LINGUINE WITH CLAMS AND HERBS
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and return to pot.
- Meanwhile, in a large, deep covered saut¿an or shallow pot, heat 1 tablespoon butter over medium. Add garlic and cook until fragrant, 2 minutes. Deglaze pan with wine and cook until reduced by 1/2. Add 1 teaspoon chili flakes, the clams, and half the lemon segments . Cover and increase heat to medium-high. Cook until clams have opened and released their juices, 5-8 minutes. Discard any unopened clams.
- Reduce heat to medium-low and stir in remaining butter. Add linguine to pan and toss to coat. Add parsley and rosemary and toss to coat. Divide pasta among bowls and top with remaining chili flake and lemon. Serve immediately.
LINGUINE WITH CLAMS IN PEPPER BROTH
Crushed black pepper and red-chile flakes kick-start a fragrant, salty clam broth. The robust flavor of clams thrives on heat and spice, with pasta and pancetta acting as a buffer zone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, reserving 1 cup cooking water.
- Meanwhile, cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon, and let drain.
- Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes. Add wine and clams, and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams). Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine. Season with pepper, and garnish with parsley.
People also searched
More about "linguine with cockles and squid recipes"
SPAGHETTI ALLO SCOGLIO (SPAGHETTI WITH MIXED SEAFOOD) …
From seriouseats.com
4/5 (1)Total Time 1 hr 50 minsCategory Entree, Mains, Quick Dinners, PastaCalories 549 per serving
SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
SEAFOOD LINGUINE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category DinnerAuthor Grace ParisiTotal Time 2 hrs 15 mins
- Puree the Italian plum tomatoes in a food processor or blender. Strain them through a fine sieve set over a large bowl; discard the tomato seeds.
- In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering. Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the pureed tomatoes, the clam juice, thyme, basil and sugar. Season with salt and pepper and bring to a boil. Cook over moderately low heat until it is reduced by one-third, about 45 minutes. Add the squid and cook over low heat until very tender, about 45 minutes longer.
- In a large pot of boiling salted water, cook the linguine until al dente. Drain the pasta well and return it to the pot.
- Add the mussels and cockles to the tomato sauce, cover and cook the sauce over moderately high heat until most of the shells have opened, 3 to 5 minutes. Add the shrimp and cook until they are pink and firm, about 2 minutes longer. Discard any unopened mussels and cockles. Pour the tomato-seafood sauce over the cooked pasta and toss over high heat for 2 minutes. Transfer the pasta and sauce to a large warmed bowl, sprinkle with crushed red pepper and serve.
EASY SQUID PASTA WITH MARINARA SAUCE - POSH JOURNAL
LINGUINE WITH CLAMS RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
SEAFOOD LINGUINE RECIPE - BBC FOOD
From bbc.co.uk
LINGUINE CON VONGOLE RECIPE - REAL SIMPLE
From realsimple.com
QUICK SEAFOOD PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
OUR BEST CLAM RECIPES THAT ARE QUICK AND EASY TO MAKE - MARTHA …
From marthastewart.com
SEARED SQUID LINGUINE WITH CHERRY TOMATOES RECIPE - BBC FOOD
From bbc.co.uk
PASTA WITH SHELLFISH, SQUID, AND TOMATOES RECIPE | BON APPéTIT
From bonappetit.com
LINGUINE WITH COCKLES AND SQUID - BIGOVEN
From bigoven.com
SPAGHETTI WITH SQUID, GARLIC, AND CHILI PEPPER RECIPE - LA CUCINA …
From lacucinaitaliana.com
SQUID INK LINGUINE WITH COCKLE SAUCE RECIPE | STUFF.CO.NZ
From stuff.co.nz
LINGUINE WITH COCKLES AND SQUID - MEALPLANNERPRO.COM
From mealplannerpro.com
You'll also love