Spaghetti A La Bruschetta With Seafood Recipes

Steps:

• Preheat broiler or outdoor grill.
• In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
• In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
• Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.

Steps:

• Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
• Add pasta, followed by the tomatoes, and pour 2 3/4 cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn't stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there's still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
• Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.

Steps:

• BRUSCHETTA SAUCE: Prepare earlier in the day and set aside to meld flavours. Place tomatoes in a deep bowl and pour boiling water over them. Leave for about 3 minutes then remove skins and chop into medium dice. In a non reactive bowl place diced tomatoes, minced garlic, chopped basil, sugar, Prego, salt, black pepper and olive oil. Cover bowl with plastic wrap and set aside at room temperature until ready to use.
• PREPARE SEAFOOD: Steam the clams in their shells in a little water, seafood bouillon and a splash of white wine - or just plain water is fine. Once they are wide open - drain - discard all clams that have not fully opened as well as the liquid and place the opened ones into a warmed bowl. Heat 1/2 tablespoon of olive oil and sauté scallops and prawns. Place in the same bowl as the clams.
• TO SERVE: Cook spaghetti according to package directions. Drain well and return it to the pot in which it was cooked. Toss with room temperature bruschetta sauce and add seafood. Place the pot back onto the still heated, but turned off burner so the sauce and spaghetti can heat through - do not allow it to cook further!
• Distribute between two pasta bowls and grate fresh Parmesan cheese over top if desired.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
• Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
• Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
• Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.