Pasta is one of my favorite foods, and so is seafood. It just makes sense to combine both into one delicious dish.
I decided to dig around in my recipe files and books (and loose papers, stacks of magazines and index cards, etc.) and see what I could come up with to share with you.
I know that not everyone likes seafood, so for those of you who cringe at the thought, perhaps you could substitute some chicken or even your favorite veggies.
We have a big population of very creative cooks in this area, so turn yourself loose in the kitchen and have fun!
Pasta with clams
This recipe was adapted from someone who grew up along the coast of Greece, where there are a lot of seafood lovers.
- It calls for a bag of frozen mixed seafood, and you might have to shop around for that.
- 1 bag or box of your favorite pasta (about 12 to 16 ounces is fine)
- 3 tblsps. extra-virgin olive oil
- 5 cloves fresh garlic, pressed or minced
- 1 medium-to-large onion, chopped
- 1/2 cup dry white wine
- 1 can (not sure of the size, but I find about 16-oz. or a little less to work well) plum tomatoes, diced, undrained
- 1 package frozen seafood medley, thawed
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 tblsps. fresh oregano, chopped (or 1 tblsp. dried)
- Pinch of dried red pepper flakes
- While you are cooking the pasta according to package directions, place the olive oil in a large saucepan over medium heat. Add garlic and onions and cook, stirring often, about 6 minutes or until they soften.
- Add the wine to the saucepan and cook mixture about 2 minutes. Add tomatoes and bring to a boil. Reduce heat back to medium and simmer, uncovered, until most of the liquid has evaporated, leaving a rather thick, chunky sauce.
- Season with salt and pepper; add thawed seafood medley to sauce. Allow to heat through.
- When pasta is done and well drained, add to saucepan along with the parsley and oregano; mix well. The pepper flakes can be added by guests to their individual servings, if desired.
Angel hair pasta with shrimp and asparagus
This pasta is also known as capellini.
- 8 oz. angel hair pasta, uncooked
- 1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
- 2 tblsps. olive oil
- 5 cloves fresh garlic, pressed or minced
- 1 cup fresh sliced mushrooms (I like crimini)
- 1/4 cup soy sauce
- 2 tblsps. sesame oil
- 1 tblsp. brown sugar
- 3 tblsps. chutney
- 2 tblsps. toasted sesame seeds
- 1 bunch green onions, cleaned and finely chopped
- 1/2 cup vinegar (rice wine vinegar or cider vinegar works well)
- 1 lb. fresh or frozen shrimp, raw and peeled (if using frozen allow to thaw)
- Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain.
- Place olive oil, garlic and mushrooms in a 2-quart saucepan. sauté for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, green onions and vinegar. Simmer for 3 to 5 minutes. Add shrimp to the sauce and cook for another 5 to 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve. Makes 4 to 6 servings.
Salmon, spinach and noodles
- 12 oz. medium or wide egg noodles, uncooked
- 2 tblsps. canola or olive oil
- 2 leeks, cleaned and chopped
- 3 garlic cloves, pressed or minced
- 1/3 cup flour
- 2 cups milk
- 2 tblsps. Dijon mustard
- 2 tblsps. chopped fresh dill or 1 tsp. dried dill
- Salt and freshly ground black pepper, to taste
- 2 10-oz. packages frozen chopped spinach, thawed and squeezed dry
- 2 14.75-oz. cans best quality red salmon, or about 1 lb. fresh salmon, poached and skin and bones removed
- Vegetable oil cooking spray
- Preheat oven to 350. Cook noodles slightly less than package directions, very al dente. Drain and set aside.
- While noodles are cooking, heat oil over medium-high heat in large saucepan. Add leeks and garlic and sauté, stirring occasionally, until leeks are softened, about 5 minutes. Add flour and cook, stirring, 2 more minutes. Gradually add the milk, stirring constantly. Bring to a boil, then reduce heat and simmer sauce, stirring constantly, until thickened, about 10 minutes.
- Stir in mustard, dill and salt and pepper to taste. Add the spinach, salmon and cooked noodles to the milk mixture; blend well.
- Spray a 9 or 10-inch ring mold with vegetable oil cooking spray. Transfer noodle mixture into the mold and press lightly. Bake 20 to 25 minutes.
Loosen edges with a knife and invert onto platter.
