Pandora Fish With Linguine Recipes

Steps:

• Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
• Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
• While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
• Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
• Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
• Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

Steps:

• Make the aromatic oil at least 24 hours before use.
• Put the olive oil and aromatic herbs in a glass jar with a tight-fitting lid.
• Close the jar and shake vigorously.
• Strain before use.
• Preheat the oven to 180C and lay the vegetable slices in a baking dish.
• Baste with the aromatic oil and bake for 6-8 minutes.
• Put the tomatoes wrapped in foil and the fish in another baking dish and baste with the oil.
• Remove the vegetables from the oven and bake the fish at 180C for about 20 minutes.
• Halfway through, turn the fish over, baste on the other side, add half the garlic and a little black and green pepper.
• When done, remove from the oven.
• Let the tomatoes cool for a little, open the foil and add a little aromatic oil, the rest of the garlic, the salt and pepper.
• To serve, split open the fish, divide into portions and serve with the vegetables.

Steps:

• Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the anchovies and red onion. Saute, but do not brown. Add the salt then lay the red mullet fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chile. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.
• Meanwhile cook the linguine in boiling, salted water until al dente.
• Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.

Steps:

• Remove the fins with a sharp knife.
• Hold the fish in one hand and with the other put the tip of the knife blade into the gut opening and cut as far as the head.
• Open out the gut, separate the two halves, and remove the tail, spine and head.
• Remove the small bones with tweezers and rinse the fillets well.
• Saute these in the oil for 2 minutes in a frying pan and add one shot of grappa.
• Add half the salt, the pepper, half the rosemary and the 60 ml of water and simmer for 4-6 minutes.
• Boil the linguine according to the instructions and drain.
• In another pan, saute the onion in oil until golden.
• Add the mushrooms and continue to saute for 1 minute, stirring constantly.
• Add the rest of the spices, the rest of the rosemary and then the rest of the grappa.
• Add the 120 ml of water and cook for anther 2 minutes to release the mushrooms' juice.
• Mix the linguine and mushroom mix in a large bowl.
• Serve with the fillets.