Italian-Style Scallops, Shrimp and Squid with Fresh Pasta
"Recipe source by Alfred Portale - I have made some minor changes to recipe."
Original is 4 servings
Ingredients
-
- TOMATO SAUCE MIXTURE
-
-
-
-
-
-
-
-
-
-
- SEAFOOD
-
-
-
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (383.5 g)
- Calories 756.1
- Total Fat - 27.9 g
- Saturated Fat - 9.6 g
- Cholesterol - 190.8 mg
- Sodium - 83.4 mg
- Total Carbohydrate - 100.1 g
- Dietary Fiber - 10.8 g
- Sugars - 3.3 g
- Protein - 27.1 g
- Calcium - 71.7 mg
- Iron - 2.8 mg
- Vitamin C - 39.9 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Make the tomato sauce: Stir together the anchovies, tomatoes, tomato paste, garlic, capers, sugar, red-pepper flakes, and 2 tablespoons of the extra-virgin olive oil. Season to taste with salt and pepper.
Step 2
Heat 1-2 tablespoons of the oil in a wide, deep sauté pan set over medium heat. Season the scallops with salt and pepper, add them to the pan, and sauté until just seared and firm to the touch, approximately 1 minute, depending on their thickness. Add the shrimp and sauté until firm and pink, approximately 2 minutes, depending on their size. Add the squid and cook until they just begin to turn opaque, approximately 1 minute. Add the white wine, the deglaze the pan.
Step 3
Pour in the tomato sauce mixture; bring it to a simmer over medium-high heat, approximately 2 minutes. As the sauce warms, add the pasta to the boiling water and cook it for 2 to 3 minutes.
Step 4
Once the sauce simmers, stir in the heavy cream. Remove the pan from the heat and stir in 1-2 tablespoons butter, then parsley and basil.
Step 5
Drain the pasta and add it to the pan with the sauce and seafood. Toss, taste, and adjust the seasoning with salt and pepper if necessary.
Step 6
To serve: transfer the pasta to a bowl and present it family-style from the center of the table, with the Parmesan cheese.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the freshest ingredients, look for seafood that is bright and firm to the touch.
- Look for anchovy fillets that are salt-packed, as this will give the dish a more intense flavor.
- Instead of anchovy fillets, use 1 tablespoon of anchovy paste. This substitution will reduce the amount of preparation time, as the anchovy paste is ready to use without needing to be rinsed and finely chopped.
- Instead of heavy whipping cream, use coconut milk. This will provide a lighter, dairy-free alternative that will still add a creamy texture to the dish.
Vegan Variation Replace the seafood with 1/2 pound of firm tofu, cut into cubes. Use vegetable stock instead of white wine and replace the heavy cream with coconut cream. Use vegan butter instead of regular butter.
Roasted Asparagus with Lemon and Parmesan - Roasted asparagus is a perfect side dish to this Italian-style pasta. The asparagus is roasted with garlic, lemon juice, and Parmesan cheese, which complements the flavors of the pasta. The Parmesan cheese also adds a nice cheesy crunch to the dish. Plus, the asparagus is full of vitamins and minerals, making it a healthy addition to any meal.
RECOMMENDED DISH: Garlic and Herb Roasted Potatoes - Roasted potatoes are a great side dish to pair with the pasta. They are flavorful and delicious, and the garlic and herbs add an extra layer of flavor. Plus, potatoes are a great source of carbohydrates, making them a filling and nutritious addition to the meal.
FAQ
Q: What type of pasta should I use for this recipe?
A: For this recipe, you should use fresh tagliatelli pasta.
Q: How much water do I need to cook the pasta?
A: You should use enough water to cover the pasta completely, plus an extra 2-3 inches. Make sure to add salt to the water for flavor.
0 Reviews
You'll Also Love
Fun facts:
Alfred Portale is a world renowned chef who has been credited with reinventing American cuisine. He is the executive chef and co-owner of the famous Gotham Bar and Grill, located in New York City.
The Italian-style of cooking is renowned for its use of fresh ingredients, which is why this particular recipe calls for fresh tagliatelli pasta. This style of cooking dates back to the 14th century and was popularized by Italian poet Francesco Petrarca.