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Pasta Sauces -Seafood
CALAMARI IN WHITE WINE
--Saute garlic in olive oil. Add white wine, then add calamari cut in bite size pieces; saute until opaque. Fold in arugula, fresh basil, parsley, salt/pepper, and sliced tomatoes. Serve with parmesan cheese over angel hair or other pasta. --Angie Daughtry, Pawcatuck, CT
Anchovies --Rinse and chop anchovy fillets. Sauté in oil with lots of chopped parsley. Serve with pasta and lots of black pepper. Lightly-browned bread crumbs can be added to this combination. Garlic may be sautéed in the oil and then removed before adding the anchovies. Anchovies and onions --Sauté several sliced onions in oil until browning, then add a little water and cook until onions are soft. Add chopped, rinsed anchovies and a little more oil. When anchovies are soft, serve with hot pasta and black pepper. Anchovies and tomatoes --Add peeled, chopped fresh tomatoes and chopped parsley to anchovies which have been sautéed in garlic-flavored oil. A chili pepper and capers are options, as are fresh-browned bread crumbs. Anchovies with pureed vegetables --Simmer tomatoes, celery, onions, carrot in their own juice with salt and pepper. Blend to a puree and add a paste of mashed anchovy fillets, garlic and parsley sautéed briefly in a little oil. Cook the combined ingredients for a little while. Anchovies, eggs and mozzarella --Toss hot buttered pasta with little cubes of mozzarella, chopped anchovies and crumbled hard-boiled egg yolks. Stir over heat until the cheese melts. Caviar and lemon --Top delicate buttered pasta with caviar, serve with lemon wedges. Caviar and cream --Melt butter and add cream, salt and pepper. Cook until it thickens and then stir in caviar. Caviar and sour cream --Combine sour cream, heavy cream, butter and lemon juice over very low heat until hot. Fold in caviar. Clams in white sauce --Sauté chopped garlic. Add fresh or bottled clam broth and white wine. Simmer down to about half volume and add fresh-shucked clams. Add a little chopped parsley, cook very little and serve immediately over buttered pasta. The hard-shell clams can be steamed a little to help opening. In this case they will require virtually no cooking later. In a pinch, canned clams will do. Clams, oysters or mussels --Clams, oysters or mussels steamed in white wine — serve shells, broth and all over pasta. lop with parsley. Clams in red sauce --Steam open clams in a little water. Set aside and reserve juice. Sauté onions and garlic in oil: Add tomatoes, oregano, parsley and the clam juice. While this is reducing, chop the clam meat and return to the sauce shortly before serving. Clams, tomatoes, cream --Steam open clams in a little water. Sauté chopped shallots or onions in butter. Add clam juice or strong fish stock and white wine. When this has reduced, add cream. Before serving, thicken further with egg yolks, season with lemon juice and a little red pepper. Serve this sauce over pasta and top with clams. Crab meat --Sauté chopped onion, celery and garlic in butter. Add fish broth or clam juice, parsley and paprika and simmer a bit. Before serving, stir in lots of crab-meat. Haddock or cod --Heat up a small quantity of fish stock. Season with lemon juice, parsley, basil, garlic, oregano and pepper. Add flaked cod or haddock and simmer briefly. Herrings, lemon and onion --Mash butter and herring together. Add lemon juice and onion juice and then enough oil to make a sauce of it. Lobster --Add cooked lobster meat to a tomato sauce seasoned with grated lemon rind, white wine, garlic and basil, lop servings with a mixture of finely-chopped shallots and parsley. Lobster and cream --Add cooked lobster meat to a mixture of warm cream, butter and melted soft cheese. Season with a little tarragon. Lobster and mushrooms --Sauté mushrooms in butter. Add a little water, salt, pepper and cooked, shelled lobster. Mackerel --Make a sauce of chopped onion browned in oil and pureed tomatoes. Add mackerel fillets which have been cut up, soaked in milk, dredged in flour and fried in lots of oil. Add to the sauce and then stir in hot pasta. Mussels --Make a simple tomato sauce and steam open some well-scrubbed mussels. Add a little of the mussel water to the sauce. Serve mussels over cooked pasta and top with sauce. Mussels --Steam mussels open in a covered pan with no water added. Remove mussels from shells. Strain liquid generated by the mussels, add to hot pasta along with a little oil, garlic, pepper and the cooked mussels. Mussels and tomatoes --Sauté garlic in oil. Add tomatoes, parsley and well-scrubbed mussels. Cook, stir and as the mussels open, remove from their shells and set aside. When all the mussels have opened, return to the sauce and serve over pasta. Alternatively, throw away the mussels and sauce and serve the shells. Salmon --Warm heavy cream, scotch and butter. Add to pasta, then mix in shredded smoked salmon, canned kippered herring or smoked sturgeon. Salmon and caviar --Mix chopped smoked salmon with warm cream. Toss in pasta and top with caviar and white pepper. Smoked salmon and cream --Brown a little garlic in oil. Add thin strips of smoked salmon and chopped black olives, then cream and pureed tomatoes. Season with chopped mint and oregano and simmer briefly before serving. Salmon and cognac --Sauté chopped smoked salmon in butter. Add cognac and a touch of cream. Reduce, then add more cream and a little grated cheese. Cook and stir until smooth. Optional: a little tomato puree. Sardines --Simmer fresh sardine fillets in water until just tender. Brown pine nuts and bread crumbs in oil. Brown garlic in oil, then add the sardines, some raisins which have been soaked in sherry and the bread crumbs and pine nuts. Mix well and serve. Sardines and fennel --Boil fresh fennel in lots of water until just tender. Save the water for the pasta. Make a sauce of chopped onions, chopped anchovies, pine nuts, soaked raisins, sautéed in oil. Fry floured fresh sardine fillets in oil over low heat. Cook the pasta and add to sauce. Then add fennel and sardines. Let stand a bit to mellow. Sardines and tomato --Lightly fry floured fresh sardine fillets in oil. Make a sauce of chopped anchovy fillets, pine nuts, soaked raisins, a little sugar and tomato puree. Add the sardines. Mix half of this with hot pasta and top with the rest. Seafood and cream --Combine chicken broth and clam juice or fish stock with white wine or dry vermouth. Sauté some chopped shallots or green onions in butter. Add the stock and boil to reduce. Add lots of heavy cream and then thicken with egg yolks. Add cooked lobster meat, clams which you have steamed open, crab meat, shrimp, or whatever you like, alone or in combination. Cook without boiling until the seafood is hot. Add a little lemon juice and serve over pasta. Bay scallops --Briefly cook floured scallops in oil, then add chopped garlic, parsley, black pepper and a dash of cognac. Bring up to heat and serve immediately. Pesto-scallops --Simmer scallops briefly in lemon juice and wine; garlic, and a pesto of basil and cheese. Scallops and tomatoes --Add chopped tomatoes to scallops that have been floured and fried in butter. Simmer a bit, add cream and simmer a bit more. Toss with pasta, chopped basil, salt and pepper to taste. Scallops, lemon, tomatoes --Marinate scallops in lemon juice. Add clam juice and wine to a tomato sauce seasoned with sautéed sliced shallots and fennel seed. Sauté the scallops in butter and add to the tomato sauce along with chopped parsley and grated lemon rind. Shrimp and horseradish --Sauté chopped onion and garlic in oil. Add lemon juice, horseradish, salt, pepper, basil, oregano, crushed red pepper, pureed tomatoes and peeled raw shrimp. Cook until shrimp are done. Shrimp and tomatoes --Sauté chopped garlic in butter. Add chopped uncooked shrimp, salt, pepper and cook briefly. Add chopped tomato and chopped parsley. Add cooked pasta, stir over heat and serve. Shrimp curry --Add cooked shrimp to tomatoes; season with curry and a good jolt of bourbon. Mix pasta with cream and grated cheese and top with sauce. Shrimp, marsala and paprika --Sauté chopped uncooked shrimp in butter and marsala. Add pureed tomatoes and paprika. Cook a bit and serve. Shrimp, mushrooms and cheese --Melt grated cheese in butter. Add shelled shrimp. Cook briefly and add a puree made of mushrooms that have been cooked in butter with parsley and run through a blender or food mill. Shrimp, spinach --Toss hot buttered pasta with sautéed mushrooms and top with cooked chopped spinach, boiled shrimp, sliced fried eggs (firm yolks) and some grated candied lemon peel. Swordfish --Broil swordfish topped (on the second side) with chopped Greek olives. Slice in thin strips into a sauce of onions and garlic sautéed in olive oil. Add oregano and capers. Tuna fish and ricotta --Mash canned tuna with ricotta and a little chopped onion. Add oil to make a smooth sauce. Serve with chopped parsley. Tuna and peas --Sauté canned tuna in garlic-flavored oil. Add tomato, wine, sautéed fresh peas and hot red pepper. Tuna, celery and olives --Sauté chopped celery, garlic and onion in oil. Add tomatoes, simmer then add canned tuna, capers, sliced green olives and oregano. Tuna, mushrooms --Add tomatoes to sautéed canned tuna and mushrooms. Season with garlic and parsley. Tuna, tomatoes --Combine flaked canned tuna with pureed tomatoes and season with oregano, basil, thyme, fennel, black pepper, garlic, curry power, soy sauce, Worcestershire and some paprika. Simmer a little and then add grated cheddar cheese and white wine. Serve over pasta. Tuna and garlic --Canned tuna, garlic, oil and chopped parsley. Tuna, parsley and lemon --Mix oil-packed tuna, lemon juice, chopped parsley and black pepper. Tuna fish and capers --Sauté chopped garlic in oil. Add canned tuna fish, capers, black pepper and parsley. Tuna fish and artichoke hearts --Sauté finely sliced artichoke hearts in garlic-oil until golden. Add a bit of tomato puree, some white wine and canned tuna fish. Mash it together and simmer for a little while. If necessary add a little water.
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