Scampi Alla Veneziana Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

Steps:

• Boil water for the pasta and have it ready.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, hot sauce, salt and pepper. Stir and reduce the heat to low.
• Throw the angel hair pasta into the boiling water. Cook until just al dente. Drain, reserving a cup or 2 of the pasta water.
• Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasoning, adding salt and pepper if needed. Top with the grated Parmesan and minced parsley and serve immediately.

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

Steps:

• Heat the oil in a 6-quart Dutch oven or other heavy-duty pot over medium-high heat.
• Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down.
• Sear until the skin is browned and crisp (7 minutes). Using tongs, turn the legs over and brown the other sides (2-3 minutes).
• Transfer the duck to a deep platter. Pour off all but about 1 tbsp of the rendered fat and discard or save for another use.
• Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened (7-8 minutes).
• Pour in the wine and increase the heat to high. Cook at a lively simmer for 2 minutes and then reduce the heat to medium.
• Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil.
• Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender (1 1/2-2 hours).
• Remove the duck from the pot and set aside until cool enough to handle.
• Skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.
• Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth.
• Let the sauce simmer gently for 15 minutes. Discard the garlic and bay leaf. Season to taste with salt and pepper.
• While the sauce is simmering, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente.
• Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragu, adding a little cooking water if it seems dry.
• Serve the pasta with more ragu spooned over the top, garnished with freshly grated Parmigiano-Reggiano.

Steps:

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.