Seafood pasta really does not have to be all that elaborate and expensive. Yes, I know you can add lobster, crab, clams
and whatever other expensive ingredients you can lay your hands on, but
for a simple home cook like me, it has to be cheap, easy but yet packed
with flavor.When making seafood pasta, it is also possible to stretch the more expensive ingredients, making your guests feel really spoiled. I have made a salmon pasta before, using very little salmon, but the result was a most flavorful dish. For this reason, I find it very handy to have small bags of calamari, clams, prawns and salmon in the freezer.
When frozen in small quantities, it thaws in a minute and your can have supper ready in about 30 minutes if not less. The secret for my easy seafood pasta recipes is not necessarily in the seafood that I have used, but the flavor base of my tomato sauce. Make sure you pack enough flavors in your sauce and you are halfway to a very successful dish!!
Shall we make it????
Ingredients:
500gr spaghetti – cook according to packet instructions
2x 410gr tins chopped tomatoes
50gr tomato paste
1 large onion
3 medium courgettes – chopped finely(optional)
2 leeks – sliced finely
4 cloves garlic
4-5 anchovies + a little of the anchovy oil
fresh thyme
fresh mint
a sprig of rosemary
fresh basil
olive oil
salt/pepper
1 tbsp sugar
125ml white wine
the juice of 1 roasted lemon
zest of 1 lemon
300gr calamari rings
freshly grated Parmesan – (optional)
Start
by placing the garlic, coarse salt, anchovies and the herbs in your
pestle and mortar and make a paste. Keep one side. Dice the onion finely
and saute in the olive and anchovy oil. Add the courgettes and leeks
and saute until the vegetables are cooked but not mushy and soft. Add
the anchovy paste, tomatoes, tomato paste and the wine. Season with
sugar, lemon zest, salt and pepper and let the sauce cook for about 20
minutes. What you want is a thick intense tomato sauce, not watery at
all. Add the calamari rings and place the lid of the pot on for about 5
minutes. This is enough the cook the calamari. Check again for
seasoning, add some chopped basil, juice of the lemon and some grated
parmesan of you so wish.Serve with a chunky roasted garlic bread and a glass of whatever your favorite tipple is.
Article From: http://www.my-easy-cooking.com/2009/10/20/seafood-pasta-does-not-have-to-be-so-complicated/