Seafood Pasta
We're re-living one of my favorite meals from Positano today with this incredible Seafood Pasta!
At that place's a eating house off the Positano coast chosen Da Aldolfo that I was OBSESSED with when we went a few summers back. They are known for their fresh fish and fresh pasta and their incredible peach soaked wine. It's a magical identify and if you're going anytime in the summer months, you should make a point of taking the 10 minute boat ride to them for lunch. When we were there, we ordered the entire menu (typical) and spent the afternoon pond right in the sea. It was MAGIC. I miss it. One of my favorite dishes from that day was this love apple based seafood pasta that screamed summer!
It's loaded with shrimp, scallops. mussels, clams and of class… pasta. Every bite is perfect and tastes similar the body of water. It's the all-time way to bring a niggling scrap of that Mediterranean vibe into your house this summer! FYI – I've throw in a bite of lump crab meat when I have it on hand and I highly recommend if if you desire to splurge for a niggling extra seafood. About 1/2- 3/four cups of lump crab is the perfect addition!
Seafood Pasta
We're re-living one of my favorite meals from Positano today with this incredible Seafood Pasta!
Form Principal Course
Cuisine Italian
- 3 tablespoons olive oil
- 1 large yellow onion diced
- 6 garlic cloves crushed
- Kosher salt freshly ground pepper
- ane tablespoon tomato plant paste
- 2 fourteen- ounce cans diced tomatoes
- 3 tablespoons chopped basil
- ¼ teaspoon reddish pepper flakes
- ½ cup dry white wine
- 12 small-scale clams such as Manila or littleneck, scrubbed
- 16 mussels scrubbed and debearded
- 10 ounces large shrimp peeled, deveined
- 10 ounces bay scallops
- eight ounces fettuccine
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Heat the oil in a large bucket over medium. Add the onion and cook for 5–viii minutes until the onion is translucent. Add together the garlic and season with salt and pepper. Add the tomato plant paste and cook, stirring, until colour deepens, about 2 minutes.
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Stir in the diced tomatoes along with their juices, basil, crimson pepper flakes, and flavour with salt. Bring the mixture to a eddy, then reduce heat and simmer until sauce is thickened, about fifteen minutes.
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Add together the wine and bring to a boil; cook 2 minutes. Lower heat and bring to a rapid simmer. Add clams and cook until they open, 8–10 minutes. Transfer clams to a big warm bowl; discard any that do not open up.
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Add mussels and cook until they open up, 3–5 minutes. Transfer mussels to bowl with clams; discard whatever that exercise not open up.
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Return sauce to a boil, add shrimp and scallops, cover, and remove from heat. Let sit down until shrimp and scallops are cooked through, 5–8 minutes. Transfer shrimp and scallops to another big warm bowl.
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Meanwhile, cook the pasta in a large pot of boiling water until al dente, reserving about 1/3 cup of the pasta cooking liquid as needed. Bleed the pasta
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Return the sauce to a boil. Add together pasta and pasta cooking liquid; simmer until sauce thickens, ii–5 minutes and the pasta finishes cooking. Add seafood and proceed cooking until well combined, xxx–60 seconds. Transfer pasta mixture to a large basin; flavor with salt and pepper.
Recipe slightly adapted from Bon Appetit
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Source: https://whatsgabycooking.com/seafood-pasta/
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