Sarasotas Seafood Spaghetti In A White Winetomato Broth Recipes

Steps:

• Set a large pot of water on a back burner over medium-high heat, covered, so it is ready and boiling when it's time to cook the pasta.
• Put a wide Dutch oven or deep heavy-bottomed skillet with a lid over medium-high heat. Add 2 tablespoons olive oil. When the oil is hot, add onion, and cook, stirring, for about 2 minutes, until softened and lightly colored.
• Stir in chopped green garlic, bay leaf, hot pepper and thyme sprig. Stir to coat and let sizzle. Season mixture generously with salt and pepper. Add tomatoes and wine, and bring mixture to a brisk simmer, stirring. Simmer 5 minutes, then taste and adjust seasoning. Thin with water if necessary: You don't want it to be too thick.
• Salt the pasta water and cook the spaghetti at a rapid boil until al dente - usually a minute or 2 less than instructions on package.
• Add clams to Dutch oven or skillet, turn heat to high and put on the lid. Stir clams with a large spoon a couple of times (to help heat disperse evenly) and replace lid. They should take 5 to 6 minutes to open. Once all clams are open, turn off heat and leave to rest, covered, for a few minutes.
• Drain pasta and, using tongs, divide among 4 to 6 bowls. Using a large slotted spoon or tongs, top pasta with an equal amount of clams. Ladle all remaining broth in the pot over each serving.
• Season halved cherry tomatoes with salt and a little olive oil. Spoon seasoned cherry tomatoes over top of the bowls.
• Sprinkle with chives, parsley and basil leaves. Serve.

Steps:

• Seafood -- First thing to do is prepare your seafood. Now my seafood counter sells clams or mussels that are very clean, but I still come home and rinse them well. I put mine in a colander in a bowl or water, so any sand debris will sink to the bottom. and make sure they are all closed. If they aren't -- tap them a couple of times and they should close up; if not, toss them. Shrimp, peel, devein and remove the tails if you want. Scallops, I set on a paper towel to dry, especially if they were frozen once. And finally if using crab, check for any shells and leave in nice large pieces. I love the crab, but that is optional. I can fine a couple of good canned brands but also fresh, just depends what you like.
• Sauce -- Start the sauce first as the seafood will be added in at the end and it doesn't take long. I use a very large saute pan as you will be adding the pasta to this pan. Add the olive oil and bring to medium heat. Add in the onion, red pepper flakes, and garlic. Saute 2-3 minutes until the onions are slightly tender. Then add in the white wine to deglaze the pan and cook just a minute. Then add in the tomato paste (start with 1 teaspoon), sundried tomatoes and vegetable broth (start with 1/2 cup) and let it simmer about 4-5 minutes.
• Pasta -- Cook the pasta according to package directions, drain well and set to the side to keep warm while you finish the seafood.
• Seafood -- Check your broth to see if you want to add that additional 1 teaspoon of tomato paste. Then add the mussels to the pot along with the cherry tomatoes. Cover and simmer about 4 minutes until the mussels start to open. Then add in the scallops and shrimp; and crab meat (if you decide to use that) and stir well to make sure every thing is mixed in with the broth. If you want a little more broth, add the remaining 1/2 cup at this time. Cover again and cook 3-4 minutes, just until the shrimp turn pink and just start to curl, and the mussels are open.
• Finish -- Toss the pasta into the pan with the seafood along with the parsley and basil and season with salt and pepper. Go easy with the salt as the broth and seafood are salty. Toss everything well. Garnish with a drizzle of good olive oil. Parmesan is another garnish if you like. Some people like parmesan with seafood, others don't. Just a personal preference.
• Serve -- There will be a nice broth, so I serve this in bowls along with crunchy bread to soak up some of the juice. Add a nice salad for a wonderful dinner. ENJOY!

Steps:

• Method -- The only method to this is layering, One or two layers of an ingredient, cook a bit, then the next layers, cook, etc., it is very easy. Drain, serve and enjoy! The only prep, is cutting the onions and lemons. When I buy my seafood, I also make sure the fish guy cleans my mussels and clams so I don't have to worry about that when I get home, but I do rinse them just to be safe but I don't have to clean them, just a quick rinse is all they need. The rest you can just throw inches.
• Rinse and brush your potatoes well. Now large ones, I cut in half, medium to small, I just leave whole, either way. Cut the large onions in half, thaw the artichokes and quarter your lemons.
• Boiling Liquid -- Add the beer and water to equal 6 quarts along with 3/4 cups Old Bay and bring to a boil.
• As it starts to boil reduce the heat to medium high and add in the onions and potatoes and cover. Add 1-2 lemon wedges. Cook 5-7 minutes.
• Then add in the corn (cobs cut in half, silk cleaned), also the sausage links cut in 1/2 or 1/3'rds, cover again for 5-7 minutes.
• Then add in the artichokes and a couple lemon wedges, topped with lobster, mussels, clams, crab and more lemon and cover again, about 10 more minutes until the mussels and clams begin to open.
• If you need more water, add another 3 quarts and 2/3 cup Old Bay and turn to high and bring to a boil, covered, and then reduce back to medium. Just keep an eye on the clams and mussels. When they start to open is when you want to add the shrimp.
• Add the shrimp and the remaining lemon wedges, squeeze a couple on top of the shrimp, cover, and cook until the shrimp are pink and they begin to curl.
• Turn off the heat. DONE! Just lift up the strainer, or drain if just using a pot on the stove or grill and pour everything on the table.
• It is the best meal ever, and fun. Now, I make a spicy cocktail sauce and a garlic herb butter, but use what you like. Grill or just bake some bread to soak up the butter sauce and enjoy with the seafood. I served some roasted tomato soup with this once which was really good and then just a fresh tomato bread salad another time, so please serve what you like, but it is so much fun. And I say this serves 6 possible 8-10 depending of your guests, so have fun what you add.

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

Steps:

• Roast the tomatoes: Preheat oven to 350 degrees. Halve 5 plum tomatoes. On two large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with sugar. Bake until softened and edges are crinkled, about 1 hour. Let cool.
• Set a large pot of salted water to boil. Meanwhile, in a bowl, combine tomatoes, oil, capers (if using), and lemon juice; season with salt and pepper. Cook pasta until al dente. Drain pasta and return to pot; toss with tomato mixture. Serve pasta topped with basil.

Steps:

• Heat oil in a large, deep skillet over low heat. Add onions and a pinch of salt. Cover and cook, stirring frequently, until onions are soft but not browned, 20 to 25 minutes. Increase heat to medium-high, uncover, and continue cooking until onions are lightly browned. Add cumin and wine and cook until liquid is almost completely evaporated, 4 to 5 minutes. Add tomatoes and season with salt and pepper.
• Place allspice, cloves, cinnamon sticks, and coriander seeds in a piece of cheese cloth; tie with a piece of twine to enclose. Add spice bundle to onion mixture, cover, and let simmer until thickened, about 20 minutes. Uncover, and stir in parsley; season with salt and pepper. Remove spice bundle from skillet, remove skillet from heat; keep warm until ready to serve.