Best Pan Seared Calamari With Spicy Marinara Over Linguine Recipes

CALAMARI MARINARA

Steps:

• Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
• Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
• Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

PAN-SEARED CRISPY SALMON

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

LINGUINE SPIAGGIA

Steps:

• Bring 2 quarts salted water to a boil. Add the linguine and corn and cook until the pasta is al dente, about 5 minutes. Remove the corn from the pot of boiling water. Drain the linguine, reserving 1 cup of the cooking water.
• Meanwhile, dust the crabs in the flour, making sure to coat them fully. Heat a concave skillet or small wok over high heat. Add the oil and garlic, then gently add the crabs and saute until the crabs are slightly browned, about 1 minute per side. Add the cherry tomatoes, kale, chile pepper, clams and wine. Saute until the clams open, about 2 minutes. Add the seafood seasoning and turn off the heat.
• Add the linguine to the skillet with the crab saute.
• Hold the ear of corn vertically, placing one end on a plate, and cut downward using a sharp knife to remove the kernels. Add the kernels to the skillet with the crab and pasta. Add some of the reserved pasta cooking water and cook over medium heat, tossing all of the ingredients together until the linguine is cooked to your taste (preferably still al dented). Discard any clams that remain closed. Divide the seafood and pasta among 2 bowls or serve on a large platter placing the finished crab and clams on top.

SHRIMP MARINARA OVER LINGUINE

Steps:

• Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).
• In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.
• Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.
• Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

LINGUINE WITH CALAMARI AND GARLIC

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
• Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
• Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between 2 plates and serve.