Linguine Puttanesca With Smoked Mussels And Crab Recipes

LINGUINE PUTTANESCA WITH SMOKED MUSSELS AND CRAB

Linguine Puttanesca With Smoked Mussels and Crab image

Puttanesca ("harlot sauce", roughly translated) is one of my favorite Italian pasta dishes. This is a modified version of Rachel Ray's Puttanesca in which I use smoked mussels (the kind in a tin) and and fish sauce as an alternative to anchovies. I also toss in IMITATION crab meat.

Provided by CookETC

Categories Crab

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 (3 ounce) can smoked mussels
1 teaspoon fish sauce
4 garlic cloves, mashed or finely chopped
1/2-1 teaspoon red pepper flakes (depending on how spicy you want it)
1/2 teaspoon black pepper
1 teaspoon dried parsley flakes
1 (15 ounce) can crushed tomatoes
1 cup chicken broth
8 black olives, roughly chopped
4 green olives, finely chopped
1/2 lb imitation crabmeat
1/2 lb linguine

Steps:

Heat olive oil on medium heat.
Add smoked mussels, with liquid, and cook for about 5-7 minutes smashing up the mussels.
Lower heat to medium-low and add fish sauce, garlic, red pepper flakes, black pepper, and dried parsley, cooking for about 2-3 minutes.
Add crushed tomatoes, chicken broth, black olives, and green olives, cooking for about 15 minutes.
Add imitation crab meat and cook another 5 minutes.
Cook and drain linguine noodles, then toss with the puttanesca sauce.
Set out grated romano or parmesan for topping.
Serve with garlic bread.

Nutrition Facts : Calories 389.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 11.3, Sodium 1033.3, Carbohydrate 61.1, Fiber 4.7, Sugar 5.4, Protein 15.2

LINGUINI PUTTANESCA

Linguini Puttanesca image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 tablespoons extra-virgin olive oil
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Anchovy fillets, medium chop
1/2 cup large capers, rinsed of brine
1 cup pitted gaeta or kalamata olives
1/2 cup dry white wine
1/4 cup fresh clam juice
2 cups plum tomato, medium diced
2 cups marinara sauce
1 1/2 pounds linguini
Salt and pepper
Chopped parsley leaves, for garnish

Steps:

In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets. Sweat about 30 seconds, until anchovies begin to break down. Add capers and olives and saute 1 minute. Deglaze with white wine, add clam juice, let reduce by 1/3. Add plum tomatoes and thoroughly incorporate. Add marinara sauce. Season, to taste.
In separate pot, bring 1 1/2 gallons of water to boil. Season water generously with salt. When water is at a rapid boil, add linguini, stir so there is no clumping. Cook until al dente, about 4 to 5 minutes.
Add cooked pasta to puttanesca sauce and toss. Garnish with freshly chopped parsley.

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