Easy Seafood Pasta ? Heaven is?.Everything Food & Drink
Sadly we had a day of doing very little yesterday as Kim has hurt her back, even the much anticipated walk for a few jars to the Cowpers Oak didn?t happen due to injury so for dinner I put a little effort into a store cupboard special.
Easy Seafood?Linguine
We buy large blocks of peeled, raw prawns from a local importer, Ruskim Seafoods and they are incredible quality, great value and such a great thing to keep in the freezer.
The only downside is that they come in large blocks of ice so you need to get a hammer to them to break off a few lumps, roughly the amount you want for dinner.
It?s easy then to defrost them by running under cold water.
Best Tomato Sauce
Start by making your tomato sauce, it?s a tiny bit of a faff but the results are well worth it.
Add a couple of table spoons of olive oil to a small saucepan and when it?s warmed add in 5 cloves of chopped garlic and two (or three if ?you like it spicy) chopped dried?chilli.
Gently fry the chilli and garlic to infuse the oil with their flavour.
Tip in two tins of chopped tomatoes and stir well to mix the oil, chilli and garlic with the toms.
As soon as the sauce comes to the boil take it off the heat and tip half of it into a sieve over a bowl. ?Using the back of a spoon push the tomato sauce through the sieve until you are left with a dry, pulpy mixture. ?Repeat with the other half of the mixture until you are left with a smooth rich sauce. ?Add this back to the pan and bring to a fast simmer to reduce it further.
Cooking Your Pasta
I?m fairly pedestrian in my use of pasta, nothing fancy or trying to be too clever. ?I just brought a large pan of water to the boil and chucked in my De Cecco Linguine, how much? No idea, when I wrap my thumb around it there?s usually just less than a 50p piece. ?I always salt the pasta water to give it more flavour.
Cook your pasta until it is nearly but not quite cooked, al dente, with a good bite to it.
Drain most but not all of the water, you want about a mug full to bring the dish together. The starchy pasta water is great for reducing sauces and helps to thicken some, never throw it all away!
The Prawns
I kept it simple with just halving raw king prawns, you could add in any sort of diced fish, mussels, cockels, clams, crab meat?.the list goes on.
Chop three cloves of garlic and six sun dried tomatoes and add them to a hot pan to start cooking. ?Throw in the prawns or any other fish you have and cook it through. ?It will only take a few minutes to be ready.
I have some great fish stock from eCusine?which I sprinkled about a third of a teaspoon over the prawns as they cooked to enhance the seafood taste, just adds more depth to the dish.
Bringing it all together
Once the prawns are cooked toss the pasta with them, the garlic and the sun dried toms to get all the pasta coated with the lovely oil. ?Spoon in about half of your tomato sauce so that you get a good colour to the pasta but not so that it is swimming in sauce.
To make the tomato sauce go further and to great more juice add about half a mug of the saved pasta water to give you more liquid. ?Finish with a sprinkling of finely chopped parsley.
This dish is all about the garlic, chilli and tomato flavour working with the fish, not a bowl of soup with prawns and pasta!
Enjoy with a nice big (and warm!) glass of?Montepulciano D?abruzzo?and some crusty bread to mop up those juices.
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Source: http://timogrady.wordpress.com/2012/02/19/easy-seafood-pasta/
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