SEAFOOD PASTA DRIZZLED WITH TRUFFLE OIL
Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for recipes using truffle oil. Apparently, this recipe originated with Emeril Lagasse.
Provided by Lennie
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Note: have pasta ready before you start this dish; don't worry if it cools off, as it will be warmed up again in the skillet.
- In a large skillet over medium heat, heat oil; add shallots and garlic, season with salt and pepper, and saute for about one minute.
- Add tomatoes and cook for another minute.
- Add mussels and shrimp, season again with salt and pepper, and cook for just two minutes.
- Add wine, bring to a simmer, and cover.
- Cook until mussel shells all open, about 4 minutes or so.
- Add crabmeat and onions; season again with salt and pepper; cook for just one minute.
- Add pasta and toss; cook until pasta is heated through, only about one minute.
- Remove from heat; add cheese and basil and lightly toss, then place mixture in a large serving bowl.
- Garnish with a drizzle of truffle oil and serve.
GRILLED SEAFOOD PASTA FRA DIAVOLO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
- For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
- For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
- While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
- Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
- Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
- Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.
20-MINUTE SEAFOOD PASTA
Make a low in fat, satisfying dish in minutes - ideal for Friday nights
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
- Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.
Nutrition Facts : Calories 417 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium
SEAFOOD PASTA DRIZZLED WITH TRUFFLE OIL
Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for recipes using truffle oil. Apparently, this recipe originated with Emeril Lagasse.
Provided by Lennie
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Note: have pasta ready before you start this dish; don't worry if it cools off, as it will be warmed up again in the skillet.
- In a large skillet over medium heat, heat oil; add shallots and garlic, season with salt and pepper, and saute for about one minute.
- Add tomatoes and cook for another minute.
- Add mussels and shrimp, season again with salt and pepper, and cook for just two minutes.
- Add wine, bring to a simmer, and cover.
- Cook until mussel shells all open, about 4 minutes or so.
- Add crabmeat and onions; season again with salt and pepper; cook for just one minute.
- Add pasta and toss; cook until pasta is heated through, only about one minute.
- Remove from heat; add cheese and basil and lightly toss, then place mixture in a large serving bowl.
- Garnish with a drizzle of truffle oil and serve.
Nutrition Facts : Calories 669.5, Fat 12.1, SaturatedFat 3, Cholesterol 233.1, Sodium 812.3, Carbohydrate 74, Fiber 9.4, Sugar 2.6, Protein 52
SEAFOOD PASTA WITH TOMATO AND CRUSHED OLIVES
Think of this as a weeknight fish stew with pasta rather than a seafood pasta. It's highly customizable: You can use whatever seafood you like, including but not limited to shellfish, like mussels, clams or shrimp, and firm-fleshed white fish, such as cod, halibut or flounder. The trick is to make sure the garlicky tomatoes are brothy enough to gently poach the seafood (which then further flavors the sauce), yet thick enough to coat each tube of pasta. Finished with briny olives and a smattering of fresh parsley, it's best eaten with a spoon and lots of thick-cut toast for sopping up all the goods.
Provided by Alison Roman
Categories dinner, pastas, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water. Once it reaches al dente, drain and set aside while you finish the sauce.
- Meanwhile, heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add garlic and season with salt. Cook, stirring occasionally, until garlic is lightly browned and toasted around the edges, about 2 minutes. Add red-pepper flakes, if using.
- Add tomatoes and then fill the empty can about 3/4 of the way up with water. Swirl the can to loosen the tomatoey bits left behind and add that to the pot. Season with salt, bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly (it should still look quite brothy), 10 to 15 minutes.
- Add the mussels or clams to the sauce, if using, along with the fish, and season again with salt. Let the seafood settle into the brothy tomato sauce and gently swirl the pot, encouraging the seafood to cook evenly. Cook a minute or two, then add the shrimp, swirling the skillet again. Cook until all the seafood is just cooked through and the mussels or clams have opened, another 3 to 5 minutes.
- Add the pasta and very gently toss to coat, cooking another 1 to 2 minutes, just to let the flavors meld. Add olives and remove from heat.
- Divide among bowls, top with parsley and drizzle with olive oil before serving.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1089 milligrams, Sugar 7 grams, TransFat 0 grams
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