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
Preparation:
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.
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.
Ingredients:
- 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).
Preparation:
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!
22
Jan
Author: daphne reyes // Category:
Quick & Easy,
Seafoods
Ingredients
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
Preparation
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.
