Spicy Spaghettini With Sea Urchin And Tomatoes Recipes

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SPAGHETTINI WITH SPICY SEAFOOD



Spaghettini with Spicy Seafood image

My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled, deveined and tails removed
Freshly ground black pepper
8 ounces bay scallops or small sea scallops
12 ounces thin spaghetti
4 cloves garlic, thinly sliced
1/2 cup dry white wine
One 15-ounce can diced tomatoes
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1/2 cup torn fresh basil leaves
Zest of 1 lemon, finely grated

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
  • Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
  • While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
  • Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

SPICY SPAGHETTINI WITH SEA URCHIN AND TOMATOES



Spicy Spaghettini With Sea Urchin and Tomatoes image

Provided by Julia Moskin

Categories     quick, pastas, appetizer

Time 20m

Yield 4 first-course servings

Number Of Ingredients 9

8 ounces dry spaghettini or spaghetti, or long fresh pasta such as tagliolini
3 tablespoons extra virgin olive oil, more for drizzling
6 cloves garlic, peeled
1/4 to 1/2 teaspoon crushed red chili flakes
10 to 12 ounces grape or cherry tomatoes, preferably organic, halved
Sea salt
About 2 1/2 ounces (1 small standard-size tray with about 20 pieces) sea urchin (see note)
Freshly grated zest of half an organic lemon (optional)
Small handful flat-leaf parsley leaves, freshly chopped

Steps:

  • Bring a medium pot of water to a boil over high heat. Break or cut pasta in half to help it cook evenly. Meanwhile, in a skillet large enough to hold pasta later on, heat olive oil over medium heat. Add garlic, reduce heat to low, and slowly cook on all sides, turning often, until cloves are lightly browned and caramelized, about 10 minutes.
  • Raise heat under skillet to medium, add chili flakes and cook, stirring, until toasted, about 2 minutes. Add tomatoes and cook, turning gently, just until wilted.
  • When water boils, add a couple of tablespoons of salt and pasta. Stir well and bring back to boil. Cook, stirring often. When pasta is cooked through but still firm, drain, reserving 1 cup cooking water.
  • Turn heat under skillet to low. Add about 3/4 of the sea urchin to skillet with a sprinkle of salt and a splash of pasta cooking water. Add pasta to skillet and toss thoroughly but gently over low heat, adding pasta cooking water and more oil to taste if mixture is dry. Taste for salt and toss in lemon zest, if using, and parsley. Serve hot, decorating each serving with remaining sea urchin.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 1 gram, Carbohydrate 36 grams, Fat 2 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 372 milligrams, Sugar 2 grams

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