SEAFOOD, PASTA, AND BEAN SOUP (PASTA E FAGIOLI AI FRUTTI DI MARE
Make and share this Seafood, Pasta, and Bean Soup (Pasta E Fagioli Ai Frutti Di Mare recipe from Food.com.
Provided by ratherbeswimmin
Categories Mussels
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the mussels in cold water to cover for 30 minutes.
- Scrub them with a stiff brush and scrape off any barnacles or seaweed.
- Remove the beards by pulling them toward the narrow end of the shells.
- Discard any mussels with cracked shells or that do not shut tightly when tapped.
- Place the mussels in a large pot with 1/2 cup cold water.
- Cover the pot and bring to a simmer.
- Cook until the mussels open, about 5 minutes.
- With a slotted spoon, transfer the mussels to a bowl.
- Place the clams in the pot and cover the pan.
- Cook until the clams open, about 5 minutes.
- Remove the clams from the pot.
- Strain the liquid in the pot through a paper coffee filter into a bowl and reserve.
- With your fingers, remove the clams and mussels from the shells and place them in a bowl.
- Pour the oil into a large pot.
- Add the pancetta, onion, and garlic.
- Cook, stirring frequently, over medium heat until tender and golden, about 10 minutes.
- Add the beans, tomatoes, and calamari.
- Add the reserved juices from the shellfish.
- Bring to a simmer and cook 20 minutes.
- Stir in the seafood and cook until just cooked through, about 5 minutes.
- Meanwhile, bring a large pot of water to a boil.
- Add the pasta and salt to taste.
- Cook until tender.
- Drain the pasta and add it to the soup.
- Add a little of the pasta liquid if the soup seems too thick.
- Stir in the parsley.
- Serve hot, drizzled with extra-virgin olive oil.
Nutrition Facts : Calories 444.8, Fat 8.5, SaturatedFat 1.4, Cholesterol 73.3, Sodium 1061.4, Carbohydrate 56.1, Fiber 8.7, Sugar 5, Protein 34.3
LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)
This is possibly my most favorite food. It is spicy, succulent, and comforting - down to the very last linguine noodle! I've had many versions of this, and sometimes leave out the mussels, since I don't always like their taste/texture. You can also find canned clams, but you should really wash them thoroughly, as they will be very salty!
Provided by Indigo
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil water in a large pot.
- Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
- Add red pepper flakes to taste; cook 1 minute.
- Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
- Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
- Add tomato sauce. Season with salt and pepper.
- Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
- Serve very hot!
LOW-FAT PASTA E FAGIOLI (ITALIAN PASTA & BEAN SOUP)
A delicious, hearty, easy and healthy soup from the terrific cookbook, "Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day" by Judith Barrett.
Provided by blucoat
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
- Heat oil in a heavy 4-quart saucepan over medium-high heat.
- Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
- Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
- Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
- Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.
ZUPPA DI FAGIOLI CON LA PASTA (ITALIAN BEAN SOUP WITH PASTA)
Make and share this Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) recipe from Food.com.
Provided by Linda R. 2
Categories < 4 Hours
Time 3h45m
Yield 1 pot, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours).
- Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside.
- Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender.
- Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours.
- Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through.
- Serve with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 407.3, Fat 3.7, SaturatedFat 1, Cholesterol 10.2, Sodium 400.1, Carbohydrate 71, Fiber 11.5, Sugar 5.6, Protein 22.6
SPAGHETTI AI FRUTTI DI MARE
Make and share this Spaghetti Ai Frutti Di Mare recipe from Food.com.
Provided by MsPia
Categories Spaghetti
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the octopus:
- Put octopus in a pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes.
- Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
- Prepare the tomato sauce:
- Simmer tomatoes with their juice, basil, and olive oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
- Prepare the basil puree:
- Puree basil, olive oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
- Prepare the pasta and seafood:
- Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'.
- Meanwhile, puree garlic and olive oil in cleaned blender until smooth.
- Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add olive oil mixture, then immediately add octopus, shrimp, and mussels and saute, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes.
- Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
- Drain pasta and return to pot.
- Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil puree.
- Notes: If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 and 1/2 hours.
- Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered.
- Tomato sauce can be made 1 day ahead and chilled, covered.
PASTA FRUTTI DI MARE
Use spaghetti, angel hair, or fettucine for the pasta. The "fruit" is shrimp, littleneck clams, and mussels. This recipe comes from the can of Vegeta seasoning. It is comprised of salt, dehydrated vegetables (carrot, parsnip, onion, potato, celery, parsley leaves), MSG, sugar, cornstarch, black pepper, nutmeg, disodium inosinate, riboflavin (color). Or use vegetable or chicken bouillon.
Provided by threeovens
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions; drain.
- In a large saute pan, heat oil and briefly saute onion and garlic; add clams, shrimp, mussels, and tomato puree.
- Season with Vegeta, add 3 tablespoons water plus 1 teaspoon water, and cook, covered, until shells open, about 5 to 8 minutes (the clams will open last, but you have to discard any mussels or clams that don't open at all).
- Stir in wine and add salt, if needed.
- Combine pasta and seafood sauce in a large serving dish, toss well.
- Garnish with fresh parsley and grated Parmesan cheese.
Nutrition Facts : Calories 560, Fat 14.2, SaturatedFat 2.2, Cholesterol 174.8, Sodium 408.6, Carbohydrate 64.2, Fiber 3.5, Sugar 4.5, Protein 40
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