Spaghetti A La Bruschetta With Seafood Recipes

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ROASTED FISH BRUSCHETTA



Roasted Fish Bruschetta image

A quick and healthy dinner you'll make again and again! The chopped anchovy (or anchovy paste) provides a pungent earthy depth to the tomato sauce that simply couldn't be reached otherwise--even if it were simmered all day under the watchful eye of an Italian Nana. Don't be tempted to skip the anchovy--it MAKES the dish!

Provided by spicyperspective

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ripe tomatoes, chopped
1/2 cup finely chopped onion
5 -6 anchovy fillets, minced (or 2 tsp. anchovy paste)
2 cloves garlic, minced
1 tablespoon tomato paste
4 white fish fillets
country bread
1/2 cup fresh basil leaf
oil, salt and pepper

Steps:

  • Preheat oven to 475 degrees F.
  • Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies. Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.
  • Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
  • Meanwhile, pat the fish with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes--depending on the thickness of the fish.
  • Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!
  • Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
  • To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.

Nutrition Facts : Calories 170.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 65.9, Sodium 293.1, Carbohydrate 17.1, Fiber 2.6, Sugar 4.6, Protein 21.8

CARIBBEAN BRUSCHETTA WITH SHRIMP AND SCALLOPS



Caribbean Bruschetta with Shrimp and Scallops image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 pieces bruschetta

Number Of Ingredients 17

2 ounces extra-virgin olive oil
12 pieces thinly sliced French bread
9 tomatoes, seeded and diced
3 limes, juiced
2 tablespoons balsamic vinegar
1/2 tablespoon sugar
1/2 Spanish onion, sliced
1/2 radicchio, thinly sliced
1/2 ounce assorted mushrooms (button and shiitake)
Salt and freshly ground black pepper
2 cloves garlic, minced
6 slices bacon, chopped and cooked
1/2 cup freshly chopped cilantro leaves
6 large shrimp
6 large scallops
Crushed red pepper flakes, to taste
2 tablespoons freshly sliced green onion

Steps:

  • Preheat oven to 400 degrees F.
  • Drizzle olive oil over bread and toast lightly in the oven.
  • In a large bowl, add tomatoes, lime juice, balsamic and sugar and stir to combine.
  • In a medium saute pan over medium-high heat, add onion and cooked until caramelized. Add radicchio and mushrooms and cook until radicchio has wilted and mushrooms have released their liquid. Season, to taste, with salt and pepper. Add minced garlic and cooked bacon and stir to combine. Remove from heat and allow to completely cool.
  • Fold cooked onion-bacon mixture into the tomato mixture and add the chopped cilantro.
  • Preheat grill to high.
  • Grill shrimp and scallops until opaque. Season both sides with salt, pepper and crushed red pepper flakes. Remove from the grill and slice the scallops and shrimp in half.
  • Top each toasted bread slice with the tomato mixture, grilled scallop, and grilled shrimp and garnish with sliced green onions.

SPAGHETTI A LA BRUSCHETTA WITH SEAFOOD



Spaghetti a La Bruschetta With Seafood image

Spaghetti tossed with a fresh uncooked bruschetta style sauce and loaded with prawns, scallops and clams.

Provided by Emjay99

Categories     Spaghetti

Time 25m

Yield 2 large

Number Of Ingredients 14

5 medium tomatoes, vine ripened, canned tomatoes not recommended
3 garlic cloves, minced
3 tablespoons fresh basil, coarsely chopped
1 teaspoon sugar
1/3 cup spaghetti sauce, Prego original is best
1/8 teaspoon salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
12 clams, fresh, in the shell
1/2 tablespoon olive oil
1 cup scallops
1 cup prawns, large fresh shrimp will do
125 g spaghetti, half a box, enough for two, I prefer whole wheat
parmesan cheese, fresh grated (optional)

Steps:

  • BRUSCHETTA SAUCE: Prepare earlier in the day and set aside to meld flavours. Place tomatoes in a deep bowl and pour boiling water over them. Leave for about 3 minutes then remove skins and chop into medium dice. In a non reactive bowl place diced tomatoes, minced garlic, chopped basil, sugar, Prego, salt, black pepper and olive oil. Cover bowl with plastic wrap and set aside at room temperature until ready to use.
  • PREPARE SEAFOOD: Steam the clams in their shells in a little water, seafood bouillon and a splash of white wine - or just plain water is fine. Once they are wide open - drain - discard all clams that have not fully opened as well as the liquid and place the opened ones into a warmed bowl. Heat 1/2 tablespoon of olive oil and sauté scallops and prawns. Place in the same bowl as the clams.
  • TO SERVE: Cook spaghetti according to package directions. Drain well and return it to the pot in which it was cooked. Toss with room temperature bruschetta sauce and add seafood. Place the pot back onto the still heated, but turned off burner so the sauce and spaghetti can heat through - do not allow it to cook further!
  • Distribute between two pasta bowls and grate fresh Parmesan cheese over top if desired.

Nutrition Facts : Calories 629.2, Fat 20.9, SaturatedFat 2.9, Cholesterol 48.1, Sodium 504.6, Carbohydrate 77.3, Fiber 6.4, Sugar 15.2, Protein 33.7

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