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Recipe for :

Seafood Pasta
 

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"I got this recipe from the Food TV channel. I made it last week and it was delicious".

Ingredients

1 small onion, diced
3 cloves garlic, minced
2 Tblsp. olive oil
1 (28 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 uncooked lobster tail, cut into 1 inch pieces
1 lb. jumbo shrimp (about 22 to the pound), shelled and deveined
1 squid, cleaned and cut into 1 inch pieces
1 Tblsp. freshly chopped basil (I used 1/2 fresh basil and 1/2 fresh thyme)
Pinch red pepper flakes
1 lb. cooked linguini
1/4 cup freshly grated Parmigiano-Reggiano

Method
  • In a large sauté pan over medium high heat, sauté onion and garlic in olive oil until soft.
  • Add tomato purée and tomato paste. Simmer, uncovered, for 20 minutes.
  • Add lobster.
  • After 5 minutes, add shrimp.
  • After another 2 minutes, add calamari. The stew should be done in 2 minutes. Do not over cook calamari or it will toughen.
  • Add basil and red pepper flakes.
  • Serve over linguini and sprinkle with cheese.

Serves 6 - 8

Shirley Cline

 
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