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segunda-feira, 22 de dezembro de 2014

Bucatini ai Frutti di Mare (Seafood Pasta)

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SERVES 4-6






Ingredients






  • 1 (2-lb.) live lobster

  • 1 cup olive oil

  • 1 tbsp. crushed red chile flakes

  • 6 cloves garlic, chopped

  • 2 carrots, sliced, plus ½ cup fresh carrot juice

  • 1 bulb fennel, sliced

  • 1 leek, white part only, sliced

  • 1 medium yellow onion, sliced

  • 1 cup dry white wine

  • 1 tbsp. saffron threads

  • 1 tsp. chopped thyme

  • 1½ lb. littleneck or Manila clams

  • 12 raw jumbo shrimp, peeled and deveined, tails left on

  • 8 whole squid, cleaned and sliced, plus tentacles

  • 1 (28-oz.) can whole peeled tomatoes, crushed by hand

  • 1 lb. bucatini, cooked al dente

  • Kosher salt, to taste

  • Zest of 1 lemon

  • Roughly chopped parsley, for garnish








Cook lobster in boiling water until tender, 12–15 minutes; chill. Remove and chop meat; chop shells. Heat ½ cup oil in an 8-qt. saucepan over medium-high heat; cook shells until golden, 7–8 minutes. Add chile flakes, half the garlic, the carrots, fennel, leek, and onion; cook until soft, 8–10 minutes. Add half the wine; cook until evaporated, 2–3 minutes. Add carrot juice, saffron, thyme, and 1½ cups water; simmer 10 minutes. Purée in a blender; strain sauce. Wipe pan clean; heat remaining oil over medium-high heat. Cook remaining garlic and wine, the clams, shrimp, squid, and tomatoes, covered, until shells open, 5–7 minutes. Add reserved lobster and sauce, the pasta, salt, and zest; cook 5 minutes. Garnish with parsley.















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