Without seafood spaghetti, it is impossible to imagine not only modern restaurant culture, but also family cuisine.
The traditional Italian recipe is loved all over the world for its simplicity, fast preparation and delicious taste of the dish.
Ease, satiety, benefit - the main advantages of spaghetti with seafood.
The most useful traditional serving - with marinara sauce, which is made from tomatoes, garlic, olive oil and basil.
However, there are other options: creamy and sour cream sauce, adding olives, anchovies, vegetables and herbs to spaghetti.
Seafood can be used in the form of ready-made cocktails or pick a flavor combination to your own taste. Are good with pasta and shrimp, and squid, and mussels. The bouquet will be supplemented with scallops, octopuses, langoustines, lobsters.
Seafood Spaghetti - General Cooking Principles
To prepare the dish, you need to boil the spaghetti and separately prepare the sauce with seafood. Then ready-made spaghetti laid out in sauce, warmed up within a few minutes. It remains to serve hot spaghetti with seafood, decorating Mediterranean luxury with grated cheese, fresh herbs, slices of olives.
Spaghetti is better to take from durum wheat: they will not be unwound, they will not stick together. Cook pasta should be no longer than seven or eight minutes, dipping in boiling salted water. Then throw in a colander.
Seafood in the form of a frozen seafood cocktail can be prepared in two ways.
1. Pour hot water over the cocktail, boil for three to five minutes, then strain through a colander and fry or stew.
2. Throw in the pan, without defrosting, and wait for the evaporation of the liquid. Do not close the lid, stir the contents of the pan.
If shrimp are cooked separately, they should be peeled, then fry separately from the other ingredients.
When serving the main thing - to achieve uniform soaking with spaghetti sauce and uniform distribution of seafood in each portion.
Spaghetti with seafood and tomatoes under white wine "Italian Novel"
The closest to the classic Italian dish recipe for spaghetti with seafood. Its charm is in tomato sauce, grated parmesan, an abundance of garlic and fresh herbs.
Ingredients:
• a pound of spaghetti;
• 750 g of seafood in the form of a ready-made seafood cocktail or mixture in equal parts of clams, shrimps and mussels
• two heads of garlic;
• two large juicy tomatoes;
• medium bulb;
• three tablespoons of tomato paste;
• half a cup of olive oil;
• two thirds glasses of dry white wine;
• 150 grams of parmesan;
• a bunch of parsley;
• half a lemon;
• sea salt, freshly ground pepper.
Cooking method:
Pour seafood with warm water and leave to thaw for twenty minutes.
Finely chop the onion, chop the garlic with a knife.
Heat three tablespoons of butter in a frying pan and fry onion with garlic until soft, for three to four minutes.
Cut the tomatoes and put them in the pan.
Sprinkle, sprinkle with pepper, mix.
Pour into the onion-tomato zazharku wine.
Add tomato paste.
Cover the sauce with the lid and simmer gently for about fifteen minutes.
Heat the remaining oil in a separate saucepan.
With seafood drain the water and put them in boiling oil.
Stirring, fry until tender for about seven minutes.
Put the finished seafood in a separate plate.
Cook spaghetti, fold in a colander.
One glass of water in which pasta was brewed, leave to prepare the sauce.
Put the spaghetti in the pan.
Pour tomato sauce, decoction, put seafood and mix.
Put on the fire so that the dish is warmed evenly.
Grate Parmesan.
Chop the parsley.
Arrange spaghetti in plates, sprinkle with cheese crumb and garnish with fresh herbs.
Spaghetti with seafood in a sour cream-cheese sauce "Dinner for two"
Wonderful cream sauce to give this variant spaghetti with seafood tenderness and savory lightness. A very simple recipe based on products that are available all year round.
Ingredients:
• a pound of sea cocktail;
• two hundred grams of spaghetti;
• half a cup of sour cream is fatter;
• tablespoon butter;
• three boats of vegetable oil;
• a clove of garlic;
• 150 grams of cheese;
• small onion;
• salt and pepper;
• lemon;
• basil or parsley.
Cooking method:
Boil water in a saucepan.
Put in boiling water seafood.
Cook seafood for five to seven minutes.
Chop the onion and garlic.
Grate finely cheese.
Pour the vegetable oil on the pan and put the butter.
When the mixture of oils warms up, fry onion and garlic on it until transparent.
Drain water from boiled seafood.
Put in the pan, fry for two minutes.
Boil spaghetti.
While they are cooking pasta, put the sour cream in the sauce.
Simmer seafood in sour cream over very low heat for about two minutes. Stir constantly.
Salt, sprinkle with pepper.
Add cheese crumb, mix.
Drain from pasta water.
In the same pan put a piece of butter, put on fire.
Return the spaghetti to the pan with melted butter, warm.
Lay out on the plates.
For each serving of pasta lay out generously sour-cheese sauce with seafood.
If desired, flavor with a few drops of lemon juice.
Decorate with chopped parsley or basil.
Spaghetti with seafood cream "Tomny evening"
A simple and effective option of spaghetti with seafood, which will help out at any time. The special taste of the dish gives shallots, nutmeg and fresh basil.
Ingredients:
• four hundred grams of spaghetti;
• a pound of seafood;
• two cloves of garlic;
• three hundred milliliters of heavy cream;
• two shallot onions;
• some oil for the pan;
• A spoon of nutmeg;
• salt pepper;
• several basil twigs.
Cooking method:
Chop the onion into small cubes.
Knife chop garlic as small as possible.
Heat the oil.
Put onion and garlic, fry until soft.
Put water for spaghetti.
Rinse seafood with hot water, leave to thaw.
Pour the cream into the pan, season with salt, pepper, grated nutmeg, mix and heat two or three minutes.
Put spaghetti in boiling water.
Seafood put into cream.
Constantly stirring, simmer for at least five minutes.
Throw the spaghetti in a colander, then put in the sauce.
Stir, heat over low heat for a minute or two.
Serve hot with garnished with basil leaves.
Spaghetti with seafood, tomatoes and lemon "Italian Bride"
A rich, deliciously tender, savory dish according to a special Italian recipe - just what can please friends. Appetizing, tasty, beautiful!
Ingredients:
• kilogram of unpeeled fresh shrimp;
• kilogram of frozen mussels;
• a pack of spaghetti;
• five cloves of garlic;
• four medium large tomatoes;
• lemon;
• tablespoon butter;
• bay leaf;
• several black peppercorns;
• fresh basil and dill;
• salt;
• cooking oil for the pan.
Cooking method:
Boil the water with salt, bay leaf, peppercorns, a sprig of dill and juice of half a lemon.
Throw mussels and shrimps into the water, cook for three minutes.
Pour seafood into a colander.
Peel the shrimp.
Mussels and shrimp sprinkle with lemon juice and set aside.
Tomatoes put in boiling water for a minute and peel.
Peeled tomatoes grate large.
Grate garlic or chop in the press.
Basil finely chopped.
Mix the tomato puree with garlic and basil, salt.
Cook spaghetti.
Fry shrimps and mussels for two minutes in olive oil.
Then pour seafood with tomato-garlic sauce, simmer for five minutes.
Put spaghetti and butter in the pan, simmer for another ten minutes.
When serving, decorate with chopped greens.
Spaghetti with seafood, grapefruit and sweet pepper
Special flavor is given to spaghetti with seafood, a combination of fragrant grapefruit and sweet Bulgarian pepper. Using cream, try to buy the most fat, so as not to curl.
Ingredients:
• two hundred grams of spaghetti;
• two squid carcasses;
• one hundred grams of shrimp;
• half grapefruit;
• lemon or lime;
• a quarter cup of cream;
• some oil for the pan;
• medium bulb;
• small sweet pepper;
• salt, a mixture of peppers.
Cooking method:
Chop the onions with half shells.
Sweet pepper cut into thin strips.
Heat oil, fry onion in it.
Add the pepper to the pan and stew for about two minutes.
Boil spaghetti.
While the pasta is boiled, squeeze the juice from the grapefruit.
Cut the squid.
Peel the shrimp.
Mix juice, a tablespoon of lemon or lime juice and cream.
Pour the mixture into the vegetables, mix.
Add seafood, simmer no more than five minutes.
Salt, sprinkle with pepper.
Put ready-made spaghetti in plates.
Pour over grapefruit sauce and serve.
Spaghetti with seafood and mushrooms
One of the most delicious spaghetti with seafood. The combination of seafood and wood is very, very successful. The cream gives the sauce tenderness.
Ingredients:
• spaghetti packaging;
• half a kilo of any seafood;
• ten medium champignons (forest mushrooms for frying will also work);
• two cloves of garlic;
• medium bulb;
• a glass of heavy cream;
• some oil for the pan;
• fifty grams of parmesan;
• fresh basil.
Cooking method:
Put the water on the spaghetti.
Crush garlic with a knife handle.
Heat the oil and fry the garlic on it until golden brown.
Finely chop the onion.
Mushrooms cut into small slices.
Garlic throw away.
Fry the onion in garlic oil.
Add the mushrooms.
After two minutes, salt and sprinkle with pepper.
Put spaghetti in boiled water.
Pour cream over mushrooms.
While stirring, wait for boiling.
Stew for about ten minutes on low heat.
Spaghetti put in a colander, shake, return to the pan.
Put seafood in mushrooms and stew for another five minutes.
Pour the spaghetti sauce, warm for two minutes and serve.
Sprinkle with grated Parmesan cheese and chopped fresh herbs in a plate.
Seafood Spaghetti with Green Bean Spinach
A very useful and tasty option of spaghetti with seafood and fresh spinach turns out spectacular when serving.
Ingredients:
• three hundred grams of spaghetti;
• 150 grams of fresh spinach;
• four hundred grams of shrimp;
• one hundred grams of feta;
• one and a half glasses of chicken broth;
• some cooking oil;
• lemon;
• a sprig of thyme (or a pinch of dried grass);
• fresh basil;
• three cloves of garlic.
Cooking method:
Cook spaghetti.
Garlic crush.
Heat oil well.
Fry the shrimp with garlic until cooked for two to five minutes.
Pour the chicken broth into the pan. If not, then just salted water.
Add a sprig of thyme and lemon juice half.
Spinach wash and put in boiling broth.
Cook spinach for two to three minutes.
Add to the pan fried prawns.
Warm up to boiling and turn off.
Fet broken into small crumb.
Arrange spaghetti on plates.
Spread over spinach and seafood.
Sprinkle spaghetti with seafood feta crumbs and chopped basil.
Seafood Spaghetti Tips and Tips
To spaghetti is not digested, you need to cook simultaneously with the sauce. Both parts of the dish should ideally be prepared at the same time.
To ensure that spaghetti is not stuck together, a spoonful of vegetable oil is added to the water during cooking.
Ready boiled shrimps are fried in one or two minutes. If they are raw, then you need to fry until the appearance of a light pink - about five minutes.
Seafood cocktail can not be fried for a very long time. Five is enough for a maximum of seven minutes. Otherwise, seafood will be tasteless, rubber, completely non-chewing.
Cooking spaghetti with seafood is better on olive, not on sunflower oil. Another option is a French secret. In the pan mixed with olive and butter.
To cream in the sauce is not curled, they must be fatty. In addition, the cream should not be given to boil.
