SPAGHETTI MARINARA RECIPE | GOOD FOOD
No need to buy premixed marinara, choose the freshest seafood you can get and don't overcook it.
Provided by Caroline Velik
Categories Dinner
Total Time 45 minutes
Yield SERVES 4
Number Of Ingredients 15
Steps:
Bring a large pot of lightly salted water to the boil, add pasta and cook according to packet directions until al dente.
Meanwhile, place mussels, 2 cloves smashed garlic, herbs and white wine in a wide frypan with a lid and cook over medium heat until the mussels open and release their liquid.
Remove mussels from pan and set aside. Strain liquid through a fine sieve lined with muslin or clean chux cloth and reserve. Discard solids.
Give the frypan a quick clean and return to the stovetop. Heat oil, add finely chopped garlic and cook for a few minutes to soften. Add chilli, tomatoes, parsley and reserved mussel liquid. Add seafood and cook over medium low heat until translucent and just cooked through. Add the finely sliced squid last, as it will take the least amount of time to cook. Add the mussels back the pan to warm through.
Drain pasta and add to sauce, tossing to combine and coat the pasta strands.
Squeeze over lemon juice, add zest. Season with ground black pepper.
SHRIMP ALLA MARINARA RECIPE - NYT COOKING
This recipe quickly turns a batch of homemade marinara sauce into dinner. You can serve it right out of the pan, with crusty bread and a green vegetable. Or, remove the shrimp and toss the sauce with a pound of steaming-hot spaghetti or another long, thin pasta, then put them back together in serving bowls, placing the shrimp on top. Don't attempt to toss the sauce, shrimp, and pasta together -- the lively action needed to coat the pasta will break down the shrimp. You want them to be crisp and savory.
Provided by Julia Moskin
Total Time 25 minutes
Yield 5 or 6 servings
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
- Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
- When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
- Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.
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BEST ITALIAN MARINARA SAUCE RECIPE • CIAOFLORENTINA
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Reviews 5
Total Time 65 minutes
Category Main
Cuisine Italian
Calories 753 kcal per serving
- Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.
SPAGHETTI MARINARA RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Dinner
Bring a large pot of lightly salted water to the boil, add pasta and cook according to packet directions until al dente.
Meanwhile, place mussels, 2 cloves smashed garlic, herbs and white wine in a wide frypan with a lid and cook over medium heat until the mussels open and release their liquid.
Remove mussels from pan and set aside. Strain liquid through a fine sieve lined with muslin or clean chux cloth and reserve. Discard solids.
Give the frypan a quick clean and return to the stovetop. Heat oil, add finely chopped garlic and cook for a few minutes to soften. Add chilli, tomatoes, parsley and reserved mussel liquid. Add seafood and cook over medium low heat until translucent and just cooked through. Add the finely sliced squid last, as it will take the least amount of time to cook. Add the mussels back the pan to warm through.
Drain pasta and add to sauce, tossing to combine and coat the pasta strands.
Squeeze over lemon juice, add zest. Season with ground black pepper.
MUSSELS MARINARA RECIPE | ROBERT IRVINE | FOOD NETWORK
Reviews 5
Total Time 30 minutes
Category appetizer
Cuisine italian
- Heat oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them. Add mussels to pot along with beer, marinara sauce, salt, pepper, and pasta seasoning, and top off with fresh chopped tomatoes and fresh basil. Cover pot and simmer until mussels open. Remove mussels to serving platter, discarding any that do not open. Spoon sauce around mussels and put extra sauce in a serving bowl to be used for dipping crusty bread or serving over a side of pasta.
CLASSIC MARINARA SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine italian
Calories 94 per serving
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
SPICY LINGUINE WITH CLAMS AND MUSSELS RECIPE | GIADA DE ...
Reviews 4.7
Total Time 35 minutes
Cuisine italian
- Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.
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