Best Spaghettini With Cockles And Mussels Alive Alive O Recipes

SPAGHETTINI WITH SPICY SEAFOOD

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.

SPAGHETTI WITH MUSSELS (SPAGHETTI CON LE COZZE)

Steps:

• 1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
• 2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
• 3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
• 4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.

SPAGHETTINI WITH COCKLES AND MUSSELS, ALIVE, ALIVE O!

Steps:

• While the spaghettini is boiling (see page 181), rinse the cockles and mussels in a bowl of cold water, scrubbing away any grit and beard from the mussels. Heat the oil in a medium skillet or a small wok, and scatter in the garlic. Stir-fry for 1-2 minutes over medium heat, not letting the garlic brown. Splash in the wine and let it boil up, then dump in the cockles. Cover, and cook for 2 minutes before adding the mussels. Cook, covered, another few minutes, until the shells open (discard any that don't).
• When the spaghettini is done al dente, scoop it up with a spider and tongs, and transfer it to the pan with the shellfish. Mix in 1 or 2 teaspoons butter. Let cook together a minute, spooning the juices over. Season with a few turns of the pepper grinder, and scatter parsley on top. Serve in a warm bowl.
• Small clams can be used in place of the cockles, or make an all-clam or all-mussel sauce.

SPAGHETTINI AND MUSSELS WITH GREEN SAUCE

Steps:

• De-beard the mussels and scrub the shells. Discard any open mussels that do not close when tapped or held under cold water. Rinse the mussels thoroughly under cold running water and set aside.
• In a large skillet, gently saute the onion and the garlic in the oil. Add the parsley, wine, stock and hot pepper flakes. Bring to boil, turn down heat and simmer for five minutes.
• Meanwhile, bring four quarts salted water to the boil for the pasta in a large stock pot.
• Add the mussels to the skillet and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper.
• Cook the spaghettini until al dente. Drain and return to the stock pot with the butter. Stir well to prevent the pasta from sticking.
• Place the pasta in a large heated serving bowl. Pour the mussels and the sauce over the top. Serve immediately.