SHRIMP MARINARA OVER LINGUINE
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).
- In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.
- Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.
- Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.
CALAMARI MARINARA
Make and share this Calamari Marinara recipe from Food.com.
Provided by dicentra
Categories Squid
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut calamari tubes into 1/4-inch-thick rings.
- Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned.
- Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
- Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.
Nutrition Facts : Calories 160.1, Fat 7.1, SaturatedFat 3, Cholesterol 157.7, Sodium 675.9, Carbohydrate 9.8, Fiber 2, Sugar 3.3, Protein 13.3
CALAMARI MARINARA
Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret: cook it in 45 seconds or 45 minutes--very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h11m
Yield 4
Number Of Ingredients 15
Steps:
- Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
- Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
- Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.
Nutrition Facts : Calories 806.4 calories, Carbohydrate 117.8 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 11.9 g, Protein 53.4 g, SaturatedFat 1.7 g, Sodium 921.2 mg, Sugar 5.8 g
SPICY SAUTEED CALAMARI OVER PASTA
I found this recipe on eastvillagekitchen.com and made it with my wife. It came out so good I had to add to my cookbook. If you like Fra Diavolo you'll love this! The version we just made was a little too spicy - I might try cutting down on the red pepper next time - but it was still really delicious. Great over pasta, or on its own as an appetizer (double the serving count for appetizer).
Provided by Chef Remy 186273
Categories Spaghetti
Time 30m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Give the squid a good rinse after you cut them into 1/2 inch rings. Be sure to drain out the rinse water in a strainer.
- Heat the extra virgin olive oil in a wok or shallow saute pan.
- Add chopped garlic to the oil and cook until the garlic begins to become translucent or browns up a little.
- Add the calamari.
- Add tomato paste, red pepper, salt, pepper,
- Saute on medium heat for 8 minutes.
- Add a handful of italian parsley.
- Saute on medium heat for 2 more minutes.
- Serve with some additional parsley over pasta.
Nutrition Facts : Calories 193.2, Fat 9.1, SaturatedFat 1.5, Cholesterol 264.2, Sodium 178.4, Carbohydrate 9.5, Fiber 1.9, Sugar 2.4, Protein 19
LINGUINE WITH CALAMARI AND GARLIC
I used to make this all the time and I'd forgotten all about it. This recipe is delicious. You can easily double this if you want to. It makes a great dinner, but also a great 1st course if you have company coming. Takes just minutes to make. It's from 1996 Bon Appetit. I'd serve it with garlic bread and a nice mixed salad. You are going to need to reserve some of the pasta water, so don't forget! ;-)
Provided by A la Carte
Categories Squid
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
- Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.
- Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
- Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes.
- Divide pasta and calamari between
- 2 plates and serve.
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