Linguine Salsa Mare E Monti Sea And Mountain Sauce Recipes

SPAGHETTI MARE E MONTE

Steps:

• Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften.
• Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil.

PASTA MARI E MONTI

Steps:

• Prepare the squid: Separate the bodies (sacs) from the tentacles. Slice the bodies into rings about ½-inch wide. Be on the lookout for any cartilage in the bodies. They resemble pieces of plastic. For the tentacles, cut off the part containing the eyes and beck if still present. Place both parts in a strainer and rinse well. Set aside to drain.
• In a pan large enough to hold the cooked pasta, add 2 tbsp olive oil. Add the prepared squid, mushrooms and garlic. Sprinkle with salt. Occasionally stirring the ingredients, sauté until the squid rings become opaque - about 5-10 mins.
• Add the wine and sauté until most of it is evaporated.
• Add the prepared tomatoes. Sprinkle with a little more salt. Stir the mixture and cook until the sauce thickens. About 15 minutes.
• Add the parsley reserving a few tbsps for garnish. Stir the mixture and cook for a few minutes until the parsley loses its bright green color.
• Add additional salt and pepper to taste.
• Cook the pasta in rapidly boiling salted water until al dente (per package direction or 2 minutes short of complete cooking time).
• Reserving some pasta water, drain the pasta and add to the sauce. Over a medium heat, toss the pasta in with the sauce. If the sauce becomes too thick, add a little pasta water.
• Cook until the pasta is fully cooked and well-covered in sauce, about 3 minutes.
• Serve finishing with the reserved parsley garnish.

LINGUINE / SALSA MARE E MONTI (SEA AND MOUNTAIN SAUCE)

Steps:

• Chop vegetables in food processor fitted with steel blade or by hand. Heat oil in medium saucepan and saute green onions for five minutes. Add garlic and parsley and continue cooking for another few minutes. Add mushrooms, lower heat and cook five minutes. Drain clams, reserving their juice, and add clams to vegetable mixtures. Saute over low heat for five minutes. Season with salt and pepper. Increase heat, add wine and cook briefly until it evaporates. Reduce heat, add clam juice and cook 10 minutes more. Blend cornstarch and water and stir into sauce. Continue cooking just until sauce thickens. Serve hot over hot cooked pasta. Red sauce: As an alternative, just before adding the clams, blend in ½ cup peeled, drained, Italian tomatoes and a quarter of a cup tomato paste

LINGUINE WITH SEAFOOD SAUCE

Steps:

• In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.

EASY AND DELICIOUS "MARE E MONTI" PASTA

Steps:

• Cook pasta, drain and set aside.
• Heat a pan, add a couple tablespoons olive oil or butter and lightly fry your garlic clove cut into slices.
• Add diced mushrooms and sauté.
• Next step is adding your shrimps/prawns, stir and wait til they turn white (do not overcook or they´ll be dry and tasteless).
• Add your diced tomatoes, a pinch of salt and a bit of sugar.
• Once tomatoes have lost most of it´s water add cream and pepper, mixing it all together and let simmer for 5 minutes.
• Add your cooked and drained pasta, mix well and enjoy!

LINGUINE WITH GARLIC SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

LINGUINE AI FRUTTI DI MARE

Steps:

• Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.