Best Pasta With Fish Sauce Recipes

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CREAMY GARLIC SEAFOOD PASTA



Creamy garlic seafood pasta image

This seafood pasta with creamy garlic sauce is the perfect dinner recipe, whether you need to get dinner on the table fast or impress guests.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 13

2 tbsp olive oil
250 g (½lb) shrimp / prawns (peeled and deveined)
150 g (5oz) mussel meat ((approximately 500g with shells) )
150 g (5oz) calamari tubes / squid heads
2 tbsp butter
4 garlic cloves (crushed)
½ tsp chilli flakes
½ cup white wine
1-2 tsp lemon juice
1 cup cream
salt and pepper (to taste )
½ cup parsley (finely chopped)
500 g (1lb) pasta (cooked + 1 cup cooking water reserved)

Steps:

  • In a large pan, add a splash of oil and allow to heat up.
  • Season the seafood with salt and pepper then cook in batches until golden brown.
  • The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
  • Remove the seafood from the pan and set aside.
  • In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
  • Bring to a simmer and allow to reduce by half.
  • Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
  • Add the seafood (and any of its resting juices) and parsley and stir to combine.
  • Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

Nutrition Facts : Calories 454 kcal, Carbohydrate 65 g, Protein 24 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 192 mg, Sodium 466 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SEAFOOD PASTA WITH TOMATO AND CRUSHED OLIVES



Seafood Pasta With Tomato and Crushed Olives image

Think of this as a weeknight fish stew with pasta rather than a seafood pasta. It's highly customizable: You can use whatever seafood you like, including but not limited to shellfish, like mussels, clams or shrimp, and firm-fleshed white fish, such as cod, halibut or flounder. The trick is to make sure the garlicky tomatoes are brothy enough to gently poach the seafood (which then further flavors the sauce), yet thick enough to coat each tube of pasta. Finished with briny olives and a smattering of fresh parsley, it's best eaten with a spoon and lots of thick-cut toast for sopping up all the goods.

Provided by Alison Roman

Categories     dinner, pastas, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces rigatoni or another tube-shaped pasta
Kosher salt
3 tablespoons olive oil, plus more for drizzling
4 garlic cloves, sliced
Pinch of red-pepper flakes (optional)
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
1/2 pound mussels or clams (optional)
1 pound firm-fleshed white fish, such as cod, halibut, swordfish, hake or flounder, cut into 2-inch pieces
1/2 pound shrimp, peeled and deveined if you like
3/4 cup Castelvetrano or other green olives, pitted and crushed
1/2 cup parsley, tender leaves and stems, chopped

Steps:

  • Cook pasta in a large pot of boiling salted water. Once it reaches al dente, drain and set aside while you finish the sauce.
  • Meanwhile, heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add garlic and season with salt. Cook, stirring occasionally, until garlic is lightly browned and toasted around the edges, about 2 minutes. Add red-pepper flakes, if using.
  • Add tomatoes and then fill the empty can about 3/4 of the way up with water. Swirl the can to loosen the tomatoey bits left behind and add that to the pot. Season with salt, bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly (it should still look quite brothy), 10 to 15 minutes.
  • Add the mussels or clams to the sauce, if using, along with the fish, and season again with salt. Let the seafood settle into the brothy tomato sauce and gently swirl the pot, encouraging the seafood to cook evenly. Cook a minute or two, then add the shrimp, swirling the skillet again. Cook until all the seafood is just cooked through and the mussels or clams have opened, another 3 to 5 minutes.
  • Add the pasta and very gently toss to coat, cooking another 1 to 2 minutes, just to let the flavors meld. Add olives and remove from heat.
  • Divide among bowls, top with parsley and drizzle with olive oil before serving.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1089 milligrams, Sugar 7 grams, TransFat 0 grams

SPICY FISH AND OLIVE SPAGHETTI



Spicy Fish and Olive Spaghetti image

This easy weeknight dinner is loaded with fiber and protein and feeds a family of four with just one 8-ounce piece of fish. And thanks to the whole-grain pasta, this 420-calorie-per-person dish is satisfying as well as economical.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

10 ounces whole-grain spaghetti (about 3/4 of a box)
2 tablespoons extra-virgin olive oil, plus more for tossing
2 cloves garlic, thinly sliced
Kosher salt
Pinch crushed red pepper
One 28-ounce can no-salt-added whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1 large (8-ounce) tilapia fillet, cut into 3/4-inch pieces
10 kalamata olives, quartered
1/2 cup loosely packed chopped parsley (about 1/2 bunch)

Steps:

  • Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.
  • Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.
  • Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.

Nutrition Facts : Calories 420 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 580 milligrams, Carbohydrate 30 grams, Fiber 12 grams, Protein 24 grams, Sugar 8 grams

PASTA WITH FISH SAUCE



Pasta With Fish Sauce image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/4 cup plus 1 tablespoon olive oil
1/2 cup finely chopped onion
tablespoons chopped shallots
1/2 teaspoon finely minced garlic
1/2 cup dry white wine
1/2 cup crushed tomatoes
1/2 teaspoon dried tarragon
1/4 teaspoon dried red pepper flakes
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup heavy cream
1/2 pound ziti
1/2 pound broccoli flowerettes, cut into bite-size pieces, about 3 1/2 cups
1 pound monkfish or sea scallops
3/4 pound shrimp, peeled and deveined
1/4 cup finely chopped parsley

Steps:

  • Heat 1/4 cup oil in a skillet and add onion, shallots and garlic. Cook, stirring, about 3 minutes without browning. Add wine, tomatoes, tarr-agon, pepper flakes, salt and pepper.
  • Bring sauce to boil; add cream and stir.
  • Meanwhile, bring 10 cups of water to boil. Add pasta and cook, stirring often, about 10 minutes. Add broccoli and when the water returns to a boil cook about 4 minutes. Scoop out and reserve about 2/3 cup water.
  • As pasta and broccoli cook, cut monkfish into 1 1/2-inch cubes. Or, if sea scallops are used and they are very large, cut in half. Add remaining tablespoon of oil to a large skillet and add monkfish or scallops. Cook briefly, stirring, about 1 minute and add sauce. Cook about 3 minutes and add shrimp. Cook about 1 minute. Remove from heat.
  • Drain pasta and broccoli and add them to sauce. Add reserved Y cup water. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 25 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 1015 milligrams, Sugar 6 grams, TransFat 0 grams

LINGUINE WITH SHELLFISH SAUCE



Linguine with Shellfish Sauce image

Categories     Pasta     Tomato     Sauté     Valentine's Day     Dinner     Seafood     Clam     Lobster     Mussel     Scallop     Shrimp     Squid     White Wine     Anniversary     Noodle     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 15

6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 teaspoon dried crushed red pepper
12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
1 1/4 cups dry white wine
1 28-ounce can Italian-style tomatoes with basil
2 teaspoons tomato paste
1/4 cup water
2 pounds small littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces bay scallops
3 tablespoons chopped fresh Italian parsley
1 pound linguine

Steps:

  • Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
  • Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
  • Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
  • Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

PASTA WITH FISH SAUCE



Pasta With Fish Sauce image

Provided by Paul Greenberg

Categories     dinner, pastas, project, main course

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

1 1/2 to 2 pounds fish heads, like cod, sea bass, porgie
2/3 cup extra virgin olive oil
1/3 cup chopped onion
1 tablespoon chopped garlic
1/4 cup chopped parsley
1/3 cup dry white wine
1 1/2 cups canned plum tomatoes, cut up, with their juice
Salt
pepper
1 1/2 pounds spaghetti, penne or other pasta
2 tablespoons butter

Steps:

  • Rinse the fish heads and drain them in a colander. Put the olive oil in a large pan over medium heat and sauté the onion until it is translucent. Add the garlic and sauté until it is pale gold. Add 2 tablespoons of the parsley, stir, and add the fish heads.
  • Turn the heads over, then add the wine. Let it bubble for a minute, then add the tomatoes with their juice. Season with salt and pepper and stir. Cook at a gentle simmer for 15 minutes.
  • Remove the heads from the pan. Using a spoon, scoop out any meat on the cheeks, around the collar and on top of the head and set it aside. Remove and discard any large bones. Put the remainder of the heads in a food mill fitted with a coarse disc. Force the juices and pulp through the mill into the pan.
  • Bring the sauce to a gentle simmer and cook for 20 minutes, stirring frequently, until it thickens. Add the reserved pieces of fish, stir, and cook for 5 more minutes.
  • Meanwhile, cook the pasta, drain it and toss it with the sauce. Add the remaining parsley and the butter and toss again.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 18 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 590 milligrams, Sugar 3 grams, TransFat 0 grams

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