1 lb clams
1lb mussels
1 lb squid
1/2 lb shrimp
1/2 lb scallop
1/2 lb tilapea (white fish)
1/2 cup olive oil.
2 cups marinara sauce
2 cups white wine
2 cups clam broth
3 tbsp garlic
2 tbsp shallot
1 tbsp fresh chopped parsley
1/2 tbsp mixed chopped fresh oregano and rosemary
2 lb fresh pasta cooked
1 1/2 cup olive oil.
To prepare a large batch of marinara sauce sauce open two # ten cans of plum tomato and one # ten can of crushed.
1/3 cup minced garlic
3 medium onion diced fine.
2 cup olive oil
one large Bunch (4 0Z) FRESH BASIL
finish with 1 cup xvo olive oil and one cup parmigiana cheese
Bring tomatoes to a boil.
Saute garlic, add onion and cook light brown in two cups olive. Add to tomato and boil five minutes, simmer an hour. Blend smooth if desired. Add cheese , Herbs, and olive oil.
To prepare pasta bring 1 plus gallon of water to a boil. Add 1/8 cup kosher salt and cook pasta. Strain under cold water cold and toss with 1/4 cup olive oil and set aside.
To prepare seafood get a small rondeau or 14' inch saute pan and place on high heat. Add oil, garlic And shallot.
Add shellfish and saute 1/2 to 1 minute. The shellfish should begin to open Add remaining seafood ( pan should be exceptionally hot, do not burn garlic or shallot). Add white wine and cook for a minute. Add Clam broth and cook for several minutes. Add Marinara and cook five minutes, add pasta and cook for about five minutes on medium heat. Finish with fresh herbs. Serve on large shallow bowl.
Clam Broth
Either purchase one qt minced clams and use the canning liquid
or
Boil 1b clams into one qt lightly salted water. remove clams. Strain and cool.
Frutt-de laMare
Sushi roller for you at shopwizsales.com
1lb mussels
1 lb squid
1/2 lb shrimp
1/2 lb scallop
1/2 lb tilapea (white fish)
1/2 cup olive oil.
2 cups marinara sauce
2 cups white wine
2 cups clam broth
3 tbsp garlic
2 tbsp shallot
1 tbsp fresh chopped parsley
1/2 tbsp mixed chopped fresh oregano and rosemary
2 lb fresh pasta cooked
1 1/2 cup olive oil.
To prepare a large batch of marinara sauce sauce open two # ten cans of plum tomato and one # ten can of crushed.
1/3 cup minced garlic
3 medium onion diced fine.
2 cup olive oil
one large Bunch (4 0Z) FRESH BASIL
finish with 1 cup xvo olive oil and one cup parmigiana cheese
Bring tomatoes to a boil.
Saute garlic, add onion and cook light brown in two cups olive. Add to tomato and boil five minutes, simmer an hour. Blend smooth if desired. Add cheese , Herbs, and olive oil.
To prepare pasta bring 1 plus gallon of water to a boil. Add 1/8 cup kosher salt and cook pasta. Strain under cold water cold and toss with 1/4 cup olive oil and set aside.
To prepare seafood get a small rondeau or 14' inch saute pan and place on high heat. Add oil, garlic And shallot.
Add shellfish and saute 1/2 to 1 minute. The shellfish should begin to open Add remaining seafood ( pan should be exceptionally hot, do not burn garlic or shallot). Add white wine and cook for a minute. Add Clam broth and cook for several minutes. Add Marinara and cook five minutes, add pasta and cook for about five minutes on medium heat. Finish with fresh herbs. Serve on large shallow bowl.
Clam Broth
Either purchase one qt minced clams and use the canning liquid
or
Boil 1b clams into one qt lightly salted water. remove clams. Strain and cool.
Sushi roller for you at shopwizsales.com
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