Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pasta marinera (seafood pasta). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pasta marinera (seafood pasta) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Pasta marinera (seafood pasta) is something which I’ve loved my entire life. They are nice and they look wonderful.
A classic, easy seafood pasta made using a seafood marinara mix: prawns / shrimp, calamari, fish and mussels tossed through a simple, tasty tomato sauce. Seafood Marinara Pasta. this link is to an external site that may or may not meet accessibility guidelines. Marinara pasta is a classic traditional dish, executed to perfection by Italian Michelin-starred Chef Chicco Cerea.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pasta marinera (seafood pasta) using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pasta marinera (seafood pasta):
- Prepare 1 kg gemilli pasta or your preferred pasta
- Prepare 2 TBSP vegetable oil
- Take 1 small onion sliced
- Make ready 4 garlic cloves crushed
- Make ready 4 tomatoes medium chopped
- Make ready 1/2 can plum tomatoes
- Make ready 350 g frozen cooked seafood (squid, prawns and mussels)
- Get 1 pinch dried basil
- Take 1/2 TSP paprika
- Prepare 1/4 TSP cayenne pepper
- Take Zest of a small lemon
- Make ready Juice of the same lemon
- Take 2 TBSP fresh coriander chopped
- Get Salt
Mussels and shrimp are simmered in a fragrant tomato sauce and served over pasta. Recipe courtesy of Food Network Kitchen. Stir in parsley and toss with pasta. Be the first to review this recipe.
Instructions to make Pasta marinera (seafood pasta):
- Boil water enough to cook the pasta. Add salt before pouring the pasta in. I usually add 2 TSP of salt.
- In a big pan at medium heat, add the oil and slightly fry the garlic, add the onion and stir until it's soft, add the tomatoes and a pinch of salt, and the dried basil. Stir till well combined. Put the lid on and leave it for 3 minutes to cook.
- Now, cook the pasta until 2 minutes before it's ready, meanwhile, add the plum tomatoes to the sauce, stir till well mixed.
- To the sauce, add the seafood, the lemon zest, paprika, the cayenne pepper and another pinch of salt.
- Drain the pasta, leaving around a cup of water in. Pour it into the sauce and stir it.
- Add the lemon juice and the chopped coriander. Mix it all well. If you like, you can sprinkle some parmesan shavings on top when served. Try it and adjust the salt if necessary. Enjoy!
- P.s. You can always use fresh seafood but make sure you don't overcook it. If you use frozen and have time, leave it to defrost and add to the sauce in the last minute before adding the pasta, so it's not overcooked.
I like linguine with this recipe, although I think traditionally it's spaghetti. I love seafood, but I've had so many dodgy versions of this that I had to start making it myself. Fresh seafood pasta with vongole, mix seafood, fresh vegetables, garlic, parsley & spices. Italian pasta with shrimps and vegetables on wooden background. Cut squid into rings or strips.
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