Clams With Spicy Sausage – Vongole con Salami Picante

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Seafoods

Vongole con Salami Picante ~ This really is a very delicious dish that combines fresh new, Littleneck clams with chopped spicy salami sausage. I utilised a sopressatta Calabrese sausage, but you might also use any Italian dry sausage like pepperoni. This dish is quick to put collectively and so long as your clams are incredibly fresh you can’t skip. Make sure to give lots of crusty Italian bread to sop up the delicious juice!

Serves 4

3 Pounds Tiny Clams (Littleneck Operate effectively)

1 Modest Onion, Chopped

3 Cloves Garlic, Minced

3 Tablespoons Olive Oil

1/2 Cup Clam Juice Or Fish Stock

3/4 Cup Dry White Wine

1/2 Cup Strained Tomatoes

3 Ounces Chopped Dry Spicy Italian Sausage (See Notes Over)

1/3 Cup Chopped Clean Parsley

one Tablespoon Unsalted Butter

Salt & Cracked Black Pepper

Heat the oil in a large, heavy skillet. Add the onion and cook until soft and translucent. Add the garlic, chopped sausage and cook for another couple of minutes. Add the clam juice, wine, and tomato sauce and cook until reduced to about 2 cups. Season with salt and pepper. Add the clams, cover and cook for about 5 minutes or until the clams have opened. Discard any clams that do not open. Add the new parsley and shake the pot to combine.

Ladle the clams and juice equally into individual bowls and serve hot.

Tilapia With Roasted Tomatoes, Capers & Olives

Author: kel15  //  Category: Dinner, Everyday Italian Recipes, Healthy Italian Recipes, Low Fat, Seafoods

Eating seafood every single night can get high priced unless you are lucky enough to have fresh, locally caught fish inside your region. Here in Florida, tilapia is really a light tasting, inexpensive fish that we buy generally and due to it’s mild flavor it may be utilised in several recipes. We have been buying a significant package of tilapia in bulk at Costco, and I just divide it up at property and freeze in meal size servings. I was calculating the price of this tilapia, and we are able to take pleasure in a good sized tilapia fillet each and every for under $2 a portion by buying it this way. Absolutely not high priced for seafood! When you don’t have tilapia in your location, any mild white fish fillets would do for instance flounder or snapper. I have discovered that the most beneficial method to cook these fillets so they do not dry out would be to either bread them and rapidly pan fry them, or bake them as I do in this recipe in a sauce of roasted tomatoes. This has quickly grow to be our most recent favorite seafood recipe that we have been producing when a week since the new year began simply because it is flavorful, moist, and together with some roasted vegetables makes a ideal quick mid-week dinner. This dish is what Italian house cooking is all about…..fresh local ingredients cooked basically, to truly get pleasure from the natural flavors of the food.

Serves 4

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each)

2 Pints Cherry Tomatoes

3 Tablespoons Olive Oil

1/4 Cup Salted Capers, Rinsed Nicely

Salt & Pepper

4 Tablespoons Chopped Fresh Basil

1/3 Cup Pitted Black Olives


4 Tablespoons Olive Oil

3 Tablespoons Lemon Juice

Salt & Pepper

Preheat the oven to 375 degrees F. In a casserole dish substantial enough to hold the fish fillets, add the tomatoes, capers, olives, 3 tablespoons olive oil, basil, salt and pepper. Roast the tomato mixture for 12 to 15 minutes or until the tomatoes have softened and begun to release their juices. Use a large spoon to move the tomatoes aside, and lay the fish fillets in the casserole dish side by side. Spoon the tomato mixture on top. In a small bowl mix together the dressing ingredients and drizzle this over the fish. Bake until the fillets flake easily and are cooked through. Serve a fillet per person with a spoonful of the tomato mixture and juice on top.

Holiday Seafood Salad – Antipasti di Mare

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Italian Food Online, Low Fat, Lunch, Quick & Easy, Salads, Seafoods, Side Dishes/Snacks

This is really a fantastic Christmas Eve appetizer but is delicious all year round. This seafood salad normally contains octopus as well as shrimps, scallops, and calamari, but in case you prefer, it is possible to certainly leave the octopus out. The octopus takes a much lengthier cooking time, so should you decide on to include it, you’ll need to add an extra hour or so to your preparation time.

Serves 6

3 Cups White Wine

5 Bay Leaves

2 Cloves Garlic, Crushed

2 Lemons

1 Pound Calamari, Cleaned And Cut Into Rings

1 Pound Medium Shrimp, Cleaned And Deveined

1 Pound Scallops 3 Cups Cooked Octopus Cut Into 2 Inch Pieces

1 Cup Black Olives (Optional)


1 Cup Extra Virgin Olive Oil

1/2 Cup Lemon Juice

3 Large Garlic Cloves, Thinly Sliced Br/>

1/4 Cup Chopped Parsley

Dash Red Pepper Flakes

Salt & Pepper To Taste

In a stockpot, combine 3 quarts of water, the wine, bay leaves, and crushed garlic. Slice the lemons in half and squeeze the juice into the mixture. Drop the lemons into the pot. Bring the mixture first to a boil, then reduce the heat to medium low.

First cook the shrimp, cook 2 minutes and remove from the pot. Cook the calamari 1 1/2 minutes and remove from the pot as well. If you are cooking scallops, cook in the same manner for 2 minutes. Mix the seafood together and set aside. If you are cooking octopus, add it to the pot, and cook it for about 45 minutes to an hour or until it is tender. Remove it from the pot and let it cool. Remove the skin and suckers, and cut it into bite sized pieces. Mix the octopus with the other ingredients.

Place the seafood in a bowl and add the chopped celery. Add the dressing ingredients and mix well. Cover and let marinade a minimum of 12 hours. Just before serving, adjust the seasonings, and add the black olives if you are using them. Serve.

Seafood Manicotti

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Italian Food Online, Lunch, Quick & Easy, Seafoods

An Italian traditional recipe for your next get together with friends and family or for that up coming big special occasion! Enjoy!


1 quart whipping cream
20-30 Manicotti
2 lbs large raw shrimp, peeled, deveined, and chopped
3 tablespoons butter
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup chopped celery
1 garlic clove, minced
Freshly Ground Black Pepper
1/4 teaspoon cayenne pepper
1 lb fresh Crab Meat, drained
1 cup shredded Cheddar Cheese
1 cup shredded Parmesan cheese


1 – Combine whipping cream, salt, pepper, and 1/4 teaspoon cayenne pepper in a saucepan and cook over medium-high heat for 30 minutes or until thickened and reduced to 2 cups; set aside. Cook the manicotti according to the package directions; drain and set aside.

2 – Heat butter in a large Dutch oven over medium-high heat; add onion, 3 tbsp butter, chopped green bell pepper, garlic, and chopped celery. Cook, stirring constantly, for 5 minutes or until tender. Add the shrimp and crab meat, and cook, stirring constantly, for about 5 minutes or until shrimp turns pink. Cool for 10 minutes, and drain well.

3 – Combine the seafood mixture and the whipping cream mixture. Fill the manicotti shells, and place in 2 lightly greased 11×7 inch baking dishes. Sprinkle with cheeses, and cover with foil. Bake at 350F for 15 minutes.

4 – Uncover and bake for 10 additional minutes. Serve immediately.

Serves 6 to 8

Spinach Fettuccini with Mussels

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Italian Appetizers, Pasta Italiano, Seafoods

If you’re craving comfort food, and that means pasta in particular, creamy, delicious and satisfying with a few extra delectable ingredient then you might want to try this recipe, using spinach fettuccine instead of regular pasta for a vegetable boost and tender mussels to create a zesty flavor.

Here are the Ingredients:

•48 fresh mussels
•1 garlic clove
•1 cup dry white wine
•1 pound spinach fettuccini
•2 tablespoons butter
•1/3 cup olive oil
•1/4 cup fresh lemon juice
•3 Roma tomatoes


Blanch, peel, seed and chop tomatoes. Wash and cover mussels with water. Let stand for 3 to 4 hours, changing the water several times. Drain and put in a large, covered saucepan. Add garlic pieces and wine. Cover pan and steam mussels over low heat until the shells open. Discard any unopened ones. Remove mussels from shells, reserving juice. Discard shells.

Cook pasta until it is al dente. Drain and return to the saucepan. Add butter, olive oil, lemon juice and juice from steamed mussels. Add half of the mussels and half of fresh tomatoes, and toss pasta well. Empty mixture of pasta and sauce into a large bowl. Arrange remaining mussels and tomato pieces on top of pasta and serve.

Pasta Corta con Salmone e Noci

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Pasta Italiano, Quick & Easy, Seafoods

Here is a classic romantic dish, so simple  and easy  to prepare with a little extra to make it luscious  and more appetizing, the Pasta Corta con Salmone e Noci: or Pasta with Salmon and Walnuts.


  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 4-5 walnut meats, chopped
  • 2-3 ounces (50-75 g) smoked salmon, shredded
  • 1/3 cup heavy cream
  • Salt & pepper
  • Flour, for thickening (optional)
  • 2 tablespoons minced parsley
  • 1/2 pound (200 g) short pasta, along the lines of farfalle (bow ties).


Bring salted pasta water to a boil and while the pasta is cooking sauté the garlic in the oil in a skillet, discarding it when it has browned. Add the nutmeats, cook them for a few minutes, then add the salmon and season lightly. Add the cream and heat through, thickening the sauce with a little flour if you want. Drain the pasta and turn it into the skillet. Toss over a brisk flame for a minute, stir in the minced parsley, and serve.

You can also try salted smoked tuna which is as good as salmon.

Buon Appetito!

Lemon Pepper Shrimp Scampi

Author: daphne reyes  //  Category: Quick & Easy, Seafoods

Lemon Pepper Shrimp Scampi

1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.