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. Not a single Italian restaurant can do without pasta with seafood today. 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.

History

Most often, pasta with seafood is complemented by the famous Italian marinara sauce. According to legend, a 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 retain its nutritional properties and excellent taste for a long time 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 is 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 seafood pasta recipe.

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
A pinch of sea salt
Pinch of freshly ground black pepper

Instruments: 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 pot, 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 into the cooked spaghetti, a glass of pasta liquid and, last but not least, seafood. Stir over fire before serving.
When serving, make sure that each plate features all types of seafood from the cocktail or mix, be sure to sprinkle with fresh parsley and parmesan.

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 so much 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 the butter in a frying pan and fry the squid rings cut into rings, fish cut into small pieces and shrimp for about 2 minutes until cooked through. 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

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 g of different seafood (you can take ready-made mixtures), 300 g of mussels in shells, a large onion, 3 cloves of garlic, 250 ml of 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.

2018-02-03

Hello my dear readers! There are recipes that we should always have on hand. Marinara sauce is very easy to make at home, no need to buy it! Looked at my blog, opened the desired page and cook yourself to your health!

This year, winter bypassed our blessed Transcarpathia. Therefore, my husband and I go to the open-air thermal pool every evening. My body, which has become mellow in mineral water, absolutely refuses to cook anything complicated for dinner.

But, if you have prepared marinara in the refrigerator and any pasta in the pantry, then the dinner issue is resolved in a couple of minutes! The sauce can be prepared in summer from fresh tomatoes, and in winter - from canned in their own juice or good tomato paste.

Marinara is such a versatile sauce that you can eat it with everything and without anything at all. It is perfect with kebab, fried chicken breast, baked pork tenderloin, pizza, seafood and a hefty piece of ciabatta. And it’s also magical to scoop it with a spoon, straight from the jar, looking around fraudulently to see if anyone sees this disgrace.
I also eat at home.

Marinara sauce - recipe with photo

Classic recipe

According to legend, the classic marinara was invented by ship cooks - coca. When about two hundred years ago, the taste of tomatoes was tasted in Europe, the sauces made from them gained unprecedented popularity. The acid content in tomatoes contributes to the long shelf life of tomato sauce, which is important for long sea passages under sail.

The classic sauce recipe contains only a few ingredients: tomatoes, garlic, basil, olive oil. It's kind of embarrassing to write the recipe, it's so simple.

Ingredients

• One and a half kilos of ripe summer tomatoes or a little more than a kilogram canned in their own juice.
• Three or four cloves of garlic.
• Five large leaves of fresh basil.
• Three quarters of a teaspoon of salt.

How to cook classic marinara

Peel fresh tomatoes by dipping them first in boiling water and then in cold water. Pass through a meat grinder, work with a blender or chop very finely. Canned food should simply be crushed in any convenient way.

Chop the peeled garlic cloves, heat a little in olive oil, avoiding burning. When a pleasant garlic aroma appears, send the tomato mass to the garlic company.

Comment

A large amount of sauce can be poured into sterile jars, cooled and refrigerated, rolled up hermetically, frozen in a plastic container.

My favorite homemade recipe

Most often at home, I prepare this sauce from a good tomato or thick tomato puree harvested in the summer. My basil grows all year round. In the warm season, I take huge pots of basil outside and plant hot peppers nearby.
After the onset of cold weather, we transfer this entire structure (basil plus pepper) to the house.

Thanks to this, we have the freshest leaves all year round. Look how handsome the giants are even against the backdrop of a strong male hand.

Ingredients

• One and a half kilos of good tomato paste.
• Half a head of garlic.
• One onion (optional)
• A generous handful of basil leaves.
• Two tablespoons of olive oil.
• One teaspoon ground black pepper.
• A pinch of dry thyme, oregano, hot red pepper.
• Sugar.
• Salt.

How to cook

Finely chopped garlic lightly warm in olive oil.

It should change color a little and smell sweet.
Most often I cook only with garlic, but the option with fried onions is also wonderful. In this case, fry the onion cubes and garlic together.

Add tomato, stir.

Adjust the density with water, salt a little, pour in black and red pepper, bring dry greens pounded in your hands to a boil (make sure that the sauce does not burn). Season with salt, adding a little sugar if necessary.

The final chord - we tear the basil greens. Marinara is ready!

Mussels in marinara sauce

Bourgeois dish, as it is - bourgeois. And how delicious ... I advise you to bake a huge ciabatta or homemade bread first. Scooping out precious sauce with brutally broken pieces of ciabatta is a separate joy.

Ingredients

• A kilo of live mussels in shells.
• 250-300 ml of finished sauce.
• One and a half glasses (250 ml) of white wine.
• 120 g butter.
• A small bow.
• Parsley root.
• 5-7 grains of black pepper.
• Salt.

How to cook

Wash the mussel shells thoroughly with a brush in several waters. They must be clean, but "... not be deprived of the smell of the sea," as my beloved Jorge Amado wrote.

A warning

The cooking process from the start of boiling should not be more than ten minutes - seafood is tender, they are easy to digest.

We throw out the unopened shells, put the rest on a plate. Boil the remaining liquid by half, add the finished sauce to it, the rest of the butter, bring to a boil, cool a little, put the clams. Serve mussels with marinara sauce in a deep bowl.

There is also such an option for a beautiful serving of marinara mussels in tomato sauce.

Pasta with marinara sauce

Boil any pasta - linguine, tagliatelle, fettuccine, farfel, spaghetti. Put warm pasta on plates. Put the sauce on top, sprinkle with grated parmesan, fresh herbs.

And here is a variant of pasta with mussels and marinara sauce (we put only the edible part of the clams).