Pasta with seafood, as traditions and more than a hundred different interpretations of a rather simple, at first glance, Italian cuisine recipe show, is one of the most popular dishes not only in any trattoria, but also in every restaurant or cafe. No one can do without pasta with seafood today Italian restaurant. Despite the ease of preparation, it is one of the most expensive due to the abundance of marine ingredients, and for all its satiety, it is one of the most useful. fashion time- how to cook pasta with seafood.
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Most often, pasta with seafood is complemented by the famous italian sauce marinara. According to legend, surprisingly juicy tomato sauce was invented by ship cooks in the middle of the 16th century, literally immediately after the first appearance in Europe of tomatoes brought by the Spaniards. It was believed that due to the high concentration of acid in tomatoes, the sauce could keep its flavor for a long time. nutritional properties and excellent taste during long voyages. For the first time about tomato sauce with spices mentioned in the legendary cookbook Lo Scalo alla Moderna written by the chef Antonio Latini in 1692. The classic composition of marinara sauce - fresh tomatoes, garlic, herbs (especially basil) and onions. But today the sauce has several dozen variations: someone adds capers to it, someone finely cuts olives, and someone even seasons it with anchovies. It is believed that seafood is best combined with marinara tomato sauce - in the company of tomatoes, scallops, mussels and shrimp acquire an even richer taste.
Cooking features
The most common type of pasta for a seafood recipe is spaghetti. The ideal width of the pasta and its gutta-percha in the plate ensure the right temperature of the dish and the right texture - spaghetti, richly seasoned with sauce, does not stick together or clump, but is evenly distributed on the plate along with small seafood. Two options for cooking pasta with seafood - with and without tomato marinara sauce. Some people use a thick white sauce based on butter and cream for spaghetti with a sea cocktail, but this recipe is less and less common due to its fat content and heavy on the stomach. The second most popular option for cooking spaghetti with seafood is a dish seasoned not with sauce, but with plain olive oil. This recipe allows you to feel the taste of each of the seafood. Seafood itself differs in composition from recipe to recipe: sometimes tiger prawns can play their role, sometimes just mussels, but most often - a “soup set” of mussels, shrimp, scallops, squid, octopus and sometimes langoustines or lobster.
fashion time offers the most classic recipe pasta with seafood.
500 g spaghetti
750 g seafood (250 g mussels, 250 g shrimp and 250 g shellfish or 750 g frozen sea cocktail)
2 large ripe tomatoes
2 heads of garlic
6 art. l. olive oil
1 finely chopped onion
125 ml dry white wine
50 g tomato paste
1 bunch finely chopped Italian parsley
½ lemon
200 g parmesan crumbs
Pinch sea salt
Pinch of freshly ground black pepper
Tools: you will need 3 deep pans, one of which is large for spaghetti, a colander, a bowl.
Cooking time: preparation - 30 minutes, cooking - 15 minutes.
Cooking method:
Dip the seafood in warm water and set aside for 20 minutes. Peel and wash the shrimp if you are preparing them separately from the sea cocktail. In a medium saucepan, heat 3 tbsp. l. olive oil, add finely chopped onion and garlic and sauté until soft (about 4 minutes). Prepare the chopped tomatoes in advance and add them to the onion-garlic mixture over the heat, stirring gently. Freshen the resulting mixture with salt and pepper, then pour in the wine and tomato paste. Leave the mixture to simmer over medium heat, covered, for 15 minutes. In parallel, heat the remaining 3 tbsp. l. olive oil in another saucepan and add the seafood to the boiling oil. Fry evenly for 5 to 7 minutes, being careful not to burn the seafood. Leave to cool in a separate bowl.
In another larger saucepan, bring water to a boil, add a little salt and cook the spaghetti in it for as many minutes as indicated on the package. Save one glass of pasta water for the sauce. Drain the cooked pasta into a colander, then return to the pot and return to the heat. Pour the tomato sauce, the glass of pasta liquid into the cooked spaghetti, and lastly the seafood. Stir over fire before serving.
When serving, make sure each plate features all of the seafood from the cocktail or mix, and be sure to sprinkle with fresh parsley and parmesan.
Of course, we will not cook Marinara every day. But, for some special events, this recipe is simply irreplaceable. A must-have ingredient for Marinara pasta is mussels in shells.
So, we cook for 6 servings. We need 500 grams (Linguine), 500 grams of various seafood (you can take ready mixes), 300 g mussels in shells, large onion, 3 garlic cloves, 250 ml dry white wine, half a jar (Al Basilico), olive oil, fresh basil, Parmesan cheese.
Cooking food - defrost seafood, chop the onion, crush the garlic, rub the parmesan.
Saute garlic and onion in olive oil.
We throw out the garlic, add seafood, warm them up for just a couple of minutes and add wine.
We keep on fire until the wine has almost completely evaporated. Add prepared pasta sauce. Simmer over low heat for 5-7 minutes.
Lastly, add the mussels to the sauce and keep on fire until all the mussels open.
Add cooked Al Dente pasta and mix very gently.
Serve garnished with greens. Parmesan is served separately.
Cooking instructions
30 minutes Print
1. For the sauce, heat the olive oil in a frying pan and fry the finely chopped onions and carrots over medium heat for 10 minutes until golden brown. Add minced 2 cloves of garlic and tomatoes, 125 ml of wine and sugar. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Crib How to prepare tomatoes
2. Heat the remaining wine, 1 minced garlic clove and stock in a large skillet. Add mussels, cover and cook over high heat, shaking the pan occasionally, 5 minutes. After 5 minutes of cooking, remove any unopened mussels and discard.
Crib How to cook mussels
3. Cook spaghetti in salted water. Drain and keep warm. Tool Pasta pot The main rule of a good pasta pot is that it should be large. In order to cook just a pound of spaghetti, you need at least five liters of water. Another problem is to drain such an amount hot water. The problem can be solved by buying a pot with a special insert that can be removed with spaghetti, and all the water will remain in the pot.
4. In the meantime, melt butter in a frying pan and fry the squid cut into rings, fish cut into small pieces and shrimp for about 2 minutes until cooked. Remove from heat, add tomato sauce and juices from mussels, mussels, parsley and clams. Heat lightly and stir in spaghetti sauce.
Crib How to prepare shrimp
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Preparation: First clean all seafood. Mussels in the shells from everything that stuck to the sink, as we will cook right with them. Remove heads from shrimp. Seafood, if the mixture is frozen, do not need to be washed, if they are fresh, then you can rinse cold water and may or may not rinse. Peel the garlic, divide into slices and lightly crush each with a knife.
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Pour olive oil into a large (very) frying pan (you can use sunflower oil, but it tastes better with olive oil). We wait until it heats up and throw garlic in there. Garlic squeals, turns golden, begins to turn brown - remove. Next, pour the shrimp into the pan, fry, stirring, for a couple of minutes, followed by seafood, which are stewed from 2 to 5 minutes. Next comes a can of tomatoes canned in their juice.
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Parallel to the 2nd. You ask, where are the mussels? We cook mussels in a separate saucepan. We heat the saucepan with a spoonful of olive oil, throw mussels there, cover with a lid and wait 5 minutes. We open, mix, the mussels released the juice and should have opened up. We take out unopened mussels, they are not good. We transfer the entire contents of the saucepan, along with juice and mussels, to our large frying pan for shrimp, seafood and tomatoes.
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Parallel to the 2nd and 3rd. Cooking pasta. I chose Pasta barilla Spaghetti lunghi Napolitano. But other pastas of this brand (by the way, one of the most popular in Italy), for example, Pappardelle, will do. Cook the pasta in boiling salted water exactly 2 minutes less than it says on the box. Next, we throw the pasta into a colander, not forgetting to pour off the water in which it was boiled into a separate mug. We shift the pasta into a large frying pan with sauce, pour water from a mug into the same place and simmer for 2 minutes (exactly those that the pasta has not cooked), simmer everything together.
